SAWAN PHOTAN JA SAMOSA | GREEN GARBANZO BEANS SAMOSA

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Sawan Photan Ja Samosa

Happy Holi to All of You, This is my Mom's recipe, she cooks it on every Holi, it is must in her Holi menu, apart from all dishes, on the proper holi day I hardly get time to go at my parent's place, though we prepare Gujias togather on a day before holika dahan, so  this year I decided to make boot chaney key samosey this name is popular in local language.Recipe is easy , hope you will like this.

Ingredients required and detail instructions for the recipe are shown below:

Pictorial Instructions for preparing samosa:

Ingredients:For covering:
Refined Flour Maida: 1 and ½ cup
Ajwain- ¼ teaspoon
Salt- to taste
Refined oil- 1 tablespoon
Oil extra- for frying
For stuffing:
Boiled potatoes: 4-5
sawa phota or Green garbanzo beans: 1 cup (one kg will extract 1 cup beans)
Saunf- 1teaspoon
Coriander leaves- 1 tablespoon
Garam masala powder: ½ teaspoon
Amchur powder – 1 teaspoon
chilli> powder ¼ teaspoon
Green chillies- 2 chopped
Ginger grated- 1 teaspoon
Method :
Mix salt one tablespoon flour and ajwainto maidarub properly as it attains the crumb like with the help of water knead stiff dough. Cover it with wet muslin cloth for 10 minutes. Boil , peel and finely chop potatoes, add ginger, green
chillies coriander leaves, salt amchur powder, garam masala and redchilli
powder to it, mix well slightly mash few potatoes.
Heatone teaspoon oil in a pan, add as it crackles add sawan photan and salt mix well simmer the flame , cover the lid and cook for 4-5 minutes, check beans if they are tender hence cook them for a minute or two, now add potato mixture to it. Mix well and on a high flame, stirring continuously cook till they are roasted properly and light pinkish in color.
Remove it from the pan and let it cool completely.Add garam masala powder to it
Take one ball of maida roll out thin chapatti, make cut marks in half chapati as shown in the pic with the help of knife.
Gently cover the cut marked pattern with flat portion of chapatti, this will make ½ chappati. Press the edges with your fingers, so that both parts are sticked properly.
Deep fry them on medium to low heat till golden brown in color