Mini Samosas And Arbi Ke Kebab #indvseng

In a mixing bowl combine together maida, oil and salt, mix well with your finger tips

Then by adding water little by little knead a medium right dough, but of smooth texture, cover and keep it for half an hour

In the meantime prepare the stuffing, heat oil in a pan and put jeera and heeng, let it splutter

Then add ginger green chillies, saute for a minute, then add cashews and saute for a minute, then add red chilli powder and dhaniya powder, mix well

Now add mashed potatoes, mix well and roast for 6 - 8 minutes

Then add salt, amchur and garam masala, mix nicely and roast further for 2 minutes, the stuffing is ready

On the other side prepare the kebab mixture, in a mixing bowl combine together mashed arbi, salt, ginger green chillies and bhune chane ka powder

Mix them well with your hands and make equal sized balls from the mixture

Now heat oil for deep frying, first on high flame, then make the flame low

Now make small balls from the dough, take one ball and roll it into an oval shaped poori

Cut the poori into two parts, now apply some water on the plain side of one piece and fold it, overlapping on each other, giving the shape of a cone

Fill the ready stuffing in the cone and seal it properly by applying little water and pressing it nicely, samosa is ready for frying

In this way make all the samosas, now slowly slide down 5 -6 samosas in the hot oil and fry on lie heat, by turning them at regular intervals, until becomes light brown and crispy from outside

In this way make all the samosas

On the other side heat a pan and grease with little oil

Now take one ball from the kebab mixture and flatten a little with the help of little water, prepare all the kebabs

Place the kebabs in the hot pan and brush some oil on top of them

Roast 4 - 5 kebabs at one time, roast them until becomes light brown from both the sides, in this way make all the kebabs

Now take serving plates and arrange mini samosas in one plate and kebabs in the other serving platter, sprinkle some chaat masala on top of the kebabs, serve them hot with green chutney and tamarind chutney