Ingredients

• 6 samosa pattis
• 2 tbsp plain flour (maida) dissolved with 2 tbsp water
• oil for deep-frying

For The Filling

• ½  cup boiled green peas- half mashed
• ½ cup Fresh asparagus (cut into cubes &boiled) or canned mashed
• ½ cup Swet potato – boiled, peeled and mashed
• 1 tsp oil
• 1/4 tsp carom seeds (ajwain)
• ½ inch. Grated ginger
• 2 tsp green chilli paste
• 2 tsp lemon juice
• 1 tsp sugar
• ¼ tsp garam masala
• salt to taste

Preparation

For the filling

• Heat the oil in a non-stick pan and add the carom seeds, grated ginger, green chili paste, green peas, Asparagus and sauté on a medium flame for 1 to 2 minutes.
• Add the sugar, mashed sweet potatoes, garam masala and salt, mix well and cook on a medium flame for 1 minute. Remove from flame and add lemon juice.
• Divide the filling into 6 equal portions and keep aside.

For the samosa’s

• Fold the right bottom corner (right angle) of the samosa patti on the opposite side to form a triangle.
• Fold the entire triangle towards its left and again fold diagonally on the opposite side to make a cone.
• Fill a portion of the filling and seal the edges using the maida-water paste so that the filling does not spill out.
• Repeat these same steps to make 5 more samosas.
• Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
• Serve hot