Ingredients

Samosa Filling

oil 3 tbsp

ginger & garlic paste 1 tbsp

peas 1 cup

potatoes 2 medium

coriander powder 1 tbsp

jeera powder 1 tsp

mustard 1 tsp

turmeric 1/2 tsp

fennel seeds 1 tbsp

salt to taste

Samosa Crust

maida 2 cups

warm oil 1/2 cup

ajwain 1/2 tsp

warm water if required to knead

salt to taste

oil to deep fry

Method

Samosa filling:

First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and

fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then

add all the above listed powder and the potatoes and fry very nicely till it becomes dry.

At last add coriander leaves for the flavors.

Samosa Crust:

Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your

hand with warm water to make the dough soft.

How to make Samosa:

Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above

filling into it and close it with the help of water. Repeat the same thing with the other half

also. Then heat oil in a kadai to fry the Samosa remembers that you should fry the Samosa

in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Sas Bahu aur Dhokla

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

How to make:

•  In a bowl add gram flour (besan), Curd and water.
  
• Mix well and make a smooth batter. The batter should be of thick consistency.
  
• Add salt and set aside for 4 hours covered with a lid.
  
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
  
• Keep the steamer or cooker ready on gas.
  
• Grease a baking dish (it should fit in the steamer or cooker).
  
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
  
• Add this to the batter and mix well.
  
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  
• Cool for sometime and cut into big cubes.
  
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
  
• Garnish the besan dhokla with coriander and slited green chilies.
  
• Serve with hari chutney.