Cocktail Samosa

Ingredients

For the Dough:
-2 cups Original Blend
-1 cup Hot Water
-1 tsp Cumin Seeds
-1 tsp Salt

For the Filling:
-4 Potatoes (boiled and mashed)
-1 cup Spinach (quickly cooked with salt)
-1 tbsp Ginger (grated)
-2 tbsp Fresh Coriander (chopped)
- 2 tbsp Samosa Masala
-2 tbsp Oil

Method
For the Dough:
-In a plate, add the Original Blend. Add the salt and cumin seeds and mix well.
-Add the hot water to the flour and begin combining the dough
-Transfer the roughly mixed dough to a surface and knead well into a smooth dough.
-Roll out the dough to a 2mm thickness and cut out circles from the dough.

For the Filling:
-In a pot, add the oil and gently heat. Add the samosa masala and cook for 1 minutes.
-Add the ginger and cook until the raw ginger aroma has dissipated.
-Add the mashed potatoes and spinach and mix well. Ensure that the mashed potatoes are well coated in the masala.
-Remove the filling from the heat and let it cool down completely.

Assembling the Samosas and Air-Frying:
-Place the dough rounds on your palm and form a cone.
-Place the samosa filling in the center and bring the edges together.
-Using your fingers, combine the edges and ensure that there are no air pockets.
-Place the samosas in an air-fryer and gently brush with olive oil.
-Air-fry the samosas for 15-20 minutes.
-Remove from the air-fryer and enjoy with spicy green chutney!

Method
- In a large mixing bowl take 2 cup
Original flour blend, ¼ tsp baking
soda and 1 tsp baking powder and ¾ tsp
salt. Mix well.
- Add 2 tbsp oil, ¼ cup curd and 1 tsp
garlic. Mix well
- Further, add water as required and
knead to a smooth and soft dough.
- Grease the dough with oil, cover and
rest for 2 hours.
- Meanwhile prepare garlic butter by
mixing 3 tbsp butter, 1 tsp garlic and 2
tbsp coriander. after 2 hours, knead the
dough slightly to remove if any air
present in the dough pinch a ball sized
dough.
- Gently roll to oval shape using a rolling
pin. Make sure you do not make too thin
nor thick and also keep the size in mind.
It should not be larger than your tawa
size.
- Grease with water over naan. Make sure
you coat uniformly (helps naan to stick
on tawa) furthermore, slowly flip over
and put it on hot tawa. Remember, be
gentle and put the water coated side
down to tawa.
- Slightly press. This helps the naan to
stick on to the tawa and when you flip
the tawa upside down it will be intact.
- Now after a minute, flip the tawa upside
down and cook naan directly on flame till they turn golden brown.
- Also brush with some prepared garlic
butter mixed with coriander leaves.
Gently scrape the naan from the bottom
and remove.
- Finally, serve garlic naan hot with your
favourite curry like mattar paneer.