Sarson da Saag te Makki de Samose

Methods

• Heat 1 cup water in a deep non-stick pan.
• Take cornmeal, refined flour and salt in a mixing bowl. Heat 2 tbsps oil and add and mix well. Add the warm water and knead into a semi-soft dough. Cover with a damp cloth and rest for some time.
• Roughly chop mustard leaves and spinach.
• Heat 2 tbsps oil in another non-stick pan, add ginger, garlic, onions and green chillies and saute for 2-3 minutes. Add mustard leaves, spinach, salt and garam masala powder and mix well.
• Add ghee, mix again and cook till the greens are done and all the moisture is absorbed.
• Grease your hands with some ghee, divide the dough into equal balls and roll each ball into oval shaped discs. Trim the rough edges to make them even.
• Halve each disc. To make each samosa, take one half, apply water to edges and then shape it into a cone. Stuff it with the filling and seal the open edge. Make more samosas in the same way and keep them on a plate.
• Heat sufficient oil in a kadai, slide in the samosas, a few at a time, and deep-fry till crisp and golden. Drain on absorbent paper.
• Arrange them on a serving platter and serve hot with a bowl of jaggery, a bowl of white butter and a few green chillies.