
Ingredients:
• For cover:
• 2 cups – plain flour
• 1 tbsp – oil
• salt to taste
• 1 tsp- cornflour
• cold water
• For filling:
• 2 raw cooking Bananas
• 1 cup – Cabbages shredded
• 1 cup – Bottle Gourd finely chopped
• 4 Green chillies finely chopped
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Lemon juicesalt to taste
• 1/4 tsp – each cumin and Mustard Seeds
• 3-4 pinches Asafoetida
• 1 tsp each – fresh coriander, Mint leaves finely chopped (optional)
• 2 tsp – oil1 tsp – cornflour
• Other ingredients:
• Oil to deep fry
Method:
- For cover
- Sieve together, flours, salt, add oil, mix gently.
- Add cold water, make a soft pliable dough.
- Knead dough for 4-5 minutes, till very elastic and smooth.
- Cover with moist clean cloth, keep aside.
- For filling:
- Pressure cook bananas in skins for 2 whistles (or boil till tender).
- Cool a little, peel, grate and keep aside.
- Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
- Add chopped cabbage, bottle gourd, mint.
- Stir fry till tender.
- Add bananas, all other ingredients, stir well.
- When mixture is a soft lump, take off fire, cool.
- To proceed: Make a thin 5 inch diameter round with some dough.
- Cut into two halves. Run a moist finger along edges.
- Join and press together to make a cone.
- Place a tbsp of filling in the cone and seal third side as above.
- Make five to six. Put in hot oil, deep fry on low to medium till light brown.Do not fry on high, or the samosas will turn out oily and soggy.
- Drain on rack or kitchen paper.
- Serve hot with green and tamarind Chutneys (refer Chutneys), or tomato sauce.
Recipe courtesy of Bharti Agarwal