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Ingredients - Baked Samosa with Beetroot yoghurt dip:

1. Give 2 1/2 cup of All purpose flour
2. Make ready 3 tbsp for vegetable margarine or regular cooking oil
3. Need 1 tsp - carom seeds or ajwain
4. Prepare 1/2 tsp salt
5. Get 1 tbsp - milk to brush the dough
6. Make ready of For stuffing
7. Provide 2 - large boiled potatoes
8. Prepare 1/2 cup - mix veg like green peas, chopped carrot & sweet corn
9. Prepare 2 tsp for cooking oil
10. Prepare 3 pods for garlic
11. Make ready 2 green chillies chopped
12. Require 1 bunch chopped coriander leaves
13. Make ready 2 tsp - whole coriander seeds
14. Need 1 tsp cumin seeds
15. Need 1/2 tsp of chilli flakes
16. Give 1/2 tsp for asafoetida
17. Need 1/2 tsp dry pomegranate seeds
18. Prepare 1/2 tsp - dry mango powder

Baked Samosa with Beetroot yoghurt dip making process:

1. In a mixing bowl add all purpose flour, salt, vegetable shortening or oil,carom seeds and mix well to form a crumbly texture.
2. Add water and make a stiff dough. Cover and keep aside for 1/2 an hour.
3. Heat a pan and dry roast coriander seeds, cumin seeds and kasuri methi. Grind them coarsely.
4. Take garlic pods, green chillies and coriander leaves and grind to make a paste.
5. Heat oil in a pan, add asafoetida and grinded paste. Saute for few seconds.
6. Mash the boiled potato and add to the pan. Add also the mix veggies.
7. Mix well with the paste. Add coarsely ground spice powder and salt. Mix well. Add dry pomegranate seeds and mango powder.
8. Take the lime size ball from the dough and roll it to make a oblong shape sheet with little thick and about 5-6 inch diameter.
9. Cut the sheet into half. Take one half of the sheet and brush the straight side of the sheet with little water.
10. Take one edge of the straight side and place it on the other edge of the straight side in such a way that it forms a cone.
11. Pinch the corner of the cone so that it seals nicely.
12. Place 1&1/2 tbsp of filling making sure to fill 3/4th of the cone.
13. Brush the inside of the remaining part of cone with water.
14. Now with your fingers fold a little the longer side of the cone and then seal both the edges with your fingers.
15. Samosa is ready, make all the samosas and keep in the baking tray.
16. Brush each samosa with milk & bake at 200 C until they become light golden brown and crisp.
17. For the yoghurt dip, grate a small piece of beetroot, keep in a small napkin, fold and squeeze to extract juice.
18. Add the juice to some beaten yoghurt, also add a pinch of salt and black salt,.
19. Mix well to make a thick pink yogurt dip.
20. Serve hot with the prepared yoghurt dip and sweet tamarind sauce.

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