This is not only a cool experience to cook but also very exciting to eat and very well suited for a lovely picnic.

incredients

Ingredients for the dough:
2 cups whole wheat flour
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon salt
Water, as needed

Ingredients for the filling:
2 medium potatoes, peeled and diced
1 medium carrot, peeled and diced
1/2 cup green peas (fresh or frozen)
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1-inch piece of fresh ginger, grated
1 fresh green chili, finely chopped (optional, for a spicy kick)
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt, to taste
2 tablespoons vegetable oil

recipe

In a large bowl, mix together the whole wheat flour, cumin seeds, vegetable oil, and salt. Gradually add water and knead until you have a soft and elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Meanwhile, prepare the filling. In a pan, heat vegetable oil over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onion and cook until translucent and lightly golden.
Add the finely chopped garlic, grated ginger, and chopped green chili (if using). Cook for another 2-3 minutes.
Add the diced potatoes, diced carrots, and green peas to the pan. Mix well and cook for about 5-7 minutes or until the vegetables are tender.
Add the ground coriander seeds, turmeric powder, and garam masala to the pan. Stir well and cook for another 2-3 minutes. Adjust salt to taste.
Remove the pan from heat and let the filling cool down.
Divide the dough into small walnut-sized balls. Roll out each ball into a thin circle using a rolling pin.
Cut each circle in half to get two semi-circles. Moisten the edges of each semi-circle with a little water.
Fill each semi-circle with a spoonful of filling. Fold the semi-circle over itself to form a cone and seal the edges tightly by pressing with your fingers.
Repeat the process with the remaining dough and filling.
In a deep pan, heat plenty of oil for frying over medium-high heat. Fry the samosas a few at a time until golden and crispy on both sides.
Drain the samosas on paper towels to remove excess oil.
Serve the hot Eco-Friendly Vegetarian Samosas accompanied by mint chutney or tamarind chutney for extra flavor.
These vegetarian samosas are delicious, nutritious, and made with sustainable ingredients.
आनंद लो (pronounced: aanand lo)