Preparation:

• Chop/grate cabbage, carrots, onion and green chillies.
• Prepare ginger garlic paste with 6 garlic pods and an inch of a ginger piece. Alternately you can use finely chopped ginger and garlic in place of the paste.

Recipe to make mixed veg samosa:

How to make the outer cover dough:

• Take wheat flour and maida with salt in a mixing bowl.
• Gradually add water and knead into a firm soft dough.
• Add a tbsp of oil and knead the dough for 5 minutes and keep aside covered.

How to make the stuffing:

• Heat some oil in a pan and add ginger garlic paste or finely chopped ginger & garlic.
• Saute nicely to remove the raw smell and add chopped onions.
• Fry onions until they become soft and add the grated vegetables (cabbage &carrot).
• Also, add some finely chopped green chillies.
• Now put the spice powders chilli, fennel powder, garam masala and salt.
• Mix everything and cook the veggies for 5 minutes without adding water. Cook in medium flame by sauteing constantly, until the moisture evaporates completely The moisture from the veggies is enough to cook them. Try to retain the crunchiness of the veggies as we are going to anyhow deep fry in the hot oil.
• Switch off and let the stuffing cool down.

How to make maida paste(natural glue):

• In a small bowl, add a tbsp of maida and mix with 3 tbsp of water.
• Beat with a fork without lumps and make a slightly thick paste. Set aside.

How to make the samosas:

• For the first style of making the outer cover, take one big lemon size dough.
• Dust with the little flour and roll into a small circle. Be careful not to make the dough too thin to fill the stuffing.

Style no:1

• Cut into two equal halves with a sharp knife.
• Apply the maida paste on the cut side.
• Fold into half and stick the pasted sides to make a pocket cone like this.
• Now stuff the filling. Do not overstuff as they may come out while frying.
• Again apply some maida paste on the corners and stick the corners together by pressing with fingers.
• Prepare all samosa cones like this and keep in a plate.

Style no:2

• Cut into two equal halves with a sharp knife.
• Hold one corner and fold it into the half side like this.
• Apply some maida paste on top of the folded side.
• Now pull the other side and stick on the pasted side. You can fold the tip of the cone to seal the bottom.
• Hold the cone, fill the stuffing, apply the paste on the top edges of the triangle cone and seal it. Prepare all like this and keep ready in a plate.

How to fry the veg samosa:

• Heat oil in a deep frying pan.
• Drop the samosa pockets one by one slowly, fry them in medium hot oil.
• When the bottom becomes golden brown, flip and fry the other side for few minutes.
• It takes around 5 to 7 minutes for each batch. Timing depends on the pan and oil temperature.
• Fry both the sides to golden brown color.
• Remove from the oil and keep in tissue paper to remove the excess oil.
• Serve hot with any spicy chutney or tomato ketchup.