Makai Sarson Samosa

Ingredients list for Makai Sarson Samosa

• 1 cup Fresh spinach leaves (palak) shredded
• 1 cup Bathua chopped
• as required Cornmeal dough
• 1 cup Sarson ka saag chopped
• 1 tablespoon + to deep fry Oil
• 1 inch Ginger finely chopped
• 1 tablespoon Garlic chopped
• 1-2 Green chillies finely chopped
• 2 medium Onions sliced
• 1 medium Turnip (shalgam) cut into small cubes
• to taste Salt
• for dusting Refined flour (maida)
• 2 teaspoons Cornmeal
• ½ teaspoon Garam masala powder

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add ginger, garlic and green chillies, mix and sauté for 30 seconds.
2. Add onions and sauté well. Add turnip, mix and sauté for a minute. Add some water, mix and cook for 2 minutes.
3. Add mustard greens, spinach leaves and bathua, mix and cook till the leaves wilt. Add salt, mix well and cook for 3-4 minutes.
4. Divide the dough into equal portions. Dust the worktop with some flour, place the portions on it and roll out into oblong shapes. Cut horizontally into halves.
5. Add cornmeal to the pan and mix well. Add some water and mix well. Add garam masala powder, mix well and cook till fully done. Remove from heat and cool.
6. Apply water on the edges of the dough halves and shape them into a cone. Fill the cones with the saag mixture, apply water on the edges, bring together and seal to make samosas.
7. Heat sufficient oil in a kadai. Deep-fry samosas till golden and crisp. Drain on absorbent paper.
8. Serve hot.