Gobble | Ravioli Samosa | रैवीओली समोसा | Winter Recipes | Snacks for Kids

For The Dough

3/4 cup - plain flour (maida)

1 tsp - ghee

1 tsp - carom seeds (ajwain)

salt to taste

The Stuffing

1 cup - boiled and mashed potatoes

1/4 cup - boiled and mashed green peas

1 tsp - crushed coriander (dhania) seeds

1/2 tsp - cumin seeds (jeera)

1 tbsp - chopped coriander (dhania)

1/4 tsp - green chilli paste

1/4 tsp - ginger (adrak) paste

1 1/2 tsp - garam masala

1/2 tsp - coriander (dhania) powder

1 tsp - dried mango powder (amchur)

2 tsp - oil

1/4 tsp - turmeric powder (Haldi)

salt to taste

Method For the dough

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water and keep aside for 10 minutes.

For the stuffing

1. Heat the oil in a broad non-stick pan, add the cumin seeds and coriander seeds and sauté on a medium flame for few seconds.

2. Add the potatoes, green peas and turmeric, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

3. Add the dried mango powder, garam masala, coriander powder, ginger paste, green chilli paste, salt, and water, mix well and cook on a medium flame for 3-4 minutes, while stirring occasionally.

4. Add the coriander leaves, mix well and keep aside.

5. Divide the stuffing into equal portions. Divide the dough into equal portions. Roll the dough out till the thickness is not more than 1/2 inch.

6. Place a ring cutter on rolled dough circle on a clean, dry surface and press down and make two such circles.

7. Now take the two circles and place them on a cutting board and in the centre of one place a ball of the stuffing and place another on top and seal with a fork by pressing down on the edges.

8. Repeat steps to make more ravioli. Heat the oil in a deep non-stick pan, add few ravioli at a time, and deep-fry till they turn golden brown in colour from both the sides. Serve hot with Ketchup, Mayo or Green Chutney.

9. Gobble! Gobble! Gobble!