SAMOSA

INGREDIENTS

Pasta:

3 cups (tea) of wheat flour

1 cup (tea) whole wheat flour

1 pinch of salt

¾ cup (tea) of melted margarine

Filling:

1/2 teaspoon (tsp) of grain mustard

1 tablespoon (soup) olive oil

1 small unit of grated ginger

1 teaspoon (tsp) turmeric (turmeric)

2 teaspoons (tsp) ground cumin

1 packet of peas and previously cooked cold corn.

2 boiled carrots and diced

1 cabbage cooked Japanese flower and destrinchada to smithereens

5 boiled potatoes, peeled and cut into cubes

Chopped parsley

Salt to गोस्तो

METHOD OF PREPARATION

Pasta:

Mix the flour, margarine and salt

Slowly add about 1/2 cup warm water

Knead until smooth mass book

Prepare the filling

Filling:

Heat a pan, add olive oil and place the mustard

When you start popping add ginger, fry briefly and add the saffron, parsley and cumin

Add the potatoes, peas and corn, carrots and cauliflower and mix

Cover the pan and cook over low heat for 3 minutes

Season with salt and add the chopped parsley, let it cool

On a flat surface dusted with flour, roll the dough into circles of about 12 cm in diameter (the mouth medica a glass of 500 ml)

Cut each slice in half and each piece forms a cone

Apply the prepared stuffing and close tightly

To close and crayons, moisten the dough edges with cold water

Leave on a damp cloth

Bake in a greased and floured form in medium oven until golden brown on both sides