TRIANGLE PUFFS (SAMOSA) -With Poha( Beaten rice) and Veg Filling

INGREDIENTS

 For Stuffing

• Boiled potato  and chopped- 1 big
• Green peas (fresh or frozen)- 1/2 cup
• Carrot  diced- 1 medium
• Fresh/Frozen corn  -1/4 cup
• Beaten poha -1/4 cup
• Green chilly paste - 1 tsp
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2tsp
• Onion chopped - 1 medium
• Sugar -1 tsp (optional)
• Cilantro - a handful
• Tumeric powder -1/2 tsp
• Cumin powder -1/2 tsp
• Coriander powder -1/2 tsp
• Garam masala - 1tsp
• Lemon juice - 2 tbsp
• oil - 3 tbsp
• Salt to taste

For pastry

• All purpose flour - 1&1/2 cup
• Oil - 1 tbsp
• Semolina -1 tbsp
• salt to taste
• Warm water for kneading
• Sealing paste -mix of  1 tsp all purpose flour + water

PREPARATION

• Prepare the pastry dough  by mixing all the above mentioned ingredients.
• Prepare soft dough.Apply little oil all over the dough, cover and keep it aside.
• Wash and soak the beaten rice for about 10 minutes
• Place pan on th flame, add oil into it.
• When oil heats up, add chopped onion and fry till light brown.
• Add green chilly paste, ginger paste and garlic paste. Fry till raw smell goes off.
• Add peas, corn and chopped carrot. Cook till soft.
• Add boiled potato and all dry masala powder.Stir well.
• Now add beaten rice,salt and sugar.Mix well .
• Close with lid and cook for sometimes, so that mixture cooks well.
• Turn off the flame and add lemon juice and chopped cilantro.
• Divide the pasty dough into small balls.
• Roll each  ball  into circle of 15 cm.
• Cut the circle into two equal pieces using the knife.
• Prepare sealing paste by mixing all purpose flour and little water.
• Form the cone using these cut pieces .
• Fill the stuffing into cone and seal all the edges of the cone using the sealing paste.
• Finish the samosas and fry all one by obe.
• Samosas are ready to serve hot.
• Samosa can be served with green chutney or tomato ketchup.