500g potatoes diced

100g = 1 carrot finely diced

100g = ½ cup peas

½ cup sweetcorn

1 tsp jeeru

¼ cup oil

1 cup chopped cabbage – optional

1 tblsp garlic

1 tsp salt

½ tsp addar

2 sticks limry

1 tblsp green chilli

2 tblsp lemon juice

1 bunch fresh dhana

1 tsp rye

Pur from 3 cups cake flour

Boil all vegetable separately until tender. Par boil cabbage, heat oil. Add rye and limry then add garlic. Braize for 2 minutes then add the spices and the vegetables. Lastly add the lemon juice. Cook until a little dry and filling starts sticking to pan. Remove from heat and cool. Add chopped dhana and fill like samoosa. Make samoosa pur from 3 cups cake flour. Don’t stuff too much filling in samoosa or they will crack when frozen, seal well with lai. Freeze or fry in hot oil. If samoosa crack in freezer, smear lai on cracks just before frying. Frozen samoosa can be fried directly in medium hot oil. Do not defrost.