Cauliflower Keema Samosas

Ingredients

• 1 unit Medium cauliflower head, finely grated/minced
• 0.5 cup Green peas, blanched
• 3 tablespoons Ghee or vegetable oil
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 3 units Green chilies, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 cups All-purpose flour (Maida)
• 1 teaspoon Ajwain (Carom seeds)
• 0.25 cup Fresh cilantro, chopped
• 1.5 teaspoons Salt
• 0.5 cup Cold water

Instructions

1. 1

   Prepare the dough by mixing flour, ajwain, salt, and 2 tablespoons of ghee; rub until it resembles breadcrumbs, then add water gradually to form a very stiff dough. Rest for 30 minutes.

2. 2

   Heat ghee in a heavy-bottomed pan and sauté the ginger-garlic paste and green chilies until fragrant.

3. 3

   Add the minced cauliflower to the pan and sauté on high heat for 5 minutes to evaporate moisture without making it mushy.

4. 4

   Stir in the turmeric, garam masala, salt, and peas; cook until the cauliflower is tender and the mixture is completely dry.

5. 5

   Fold in the fresh cilantro and allow the 'keema' filling to cool completely to room temperature before assembly.

6. 6

   Divide the dough into equal balls, roll into thin ovals, cut in half, and form cones using a touch of water to seal the edges.

7. 7

   Stuff each cone with the cauliflower mixture, pleat the back edge, and seal tightly to create the classic triangular base.

8. 8

   Deep fry the samosas in oil on low-to-medium heat for 12-15 minutes until they achieve a deep golden brown, blister-free crust.