INGREDIENTS
250 gm onions, sliced, 500 gm maida (refined flour), 2 tsp ajwain, 250 gm fried spinach salad, Salt to taste, 500 ml refined oil
For gatte
400 gm besan (chickpea flour), 3 tbsp mustard oil, 1 tbsp whole coriander seeds
For mint chutney
2-3 nos. green chillies, 1 cup coriander leaves, ½ cup mint leaves, 1 tbsp garlic cloves, 1½ tsp ginger, 1 no. lemon, ½ cup curd, ½ tsp black salt, powdered, ½ tsp cumin powder
METHOD
For the gatte
• Knead besan, 2 tbsp mustard oil, whole coriander seeds and salt together to make a firm dough.
• Make small balls and poach them until completely cooked.
For the mint chutney
• Take coriander leaves, mint leaves, garlic and ginger and blend them together with curd.
• Add and mix lemon juice, powdered black salt and cumin powder.
For the final dish
• Heat some mustard oil in a pan; crush the gatte and toss it with sliced onions to make the samosa stuffing.
• Take maida, ajwain, salt and 2 tsp oil, and knead them into dough with some water.
• Make small balls; then roll them in sheets to make samosas. Put samosa stuffing on the sheets and fold them into triangular shapes. Seal the edges properly. Deep-fry until golden and crispy.
• Garnish with fried spinach salad. Serve hot with mint chutney.
