Ingredients

• 250 g - French beans (finely chopped)
• 250 g - carrots (finely chopped)
• 1 big onion (finely chopped)
• 1 cup - grated coconut
• 5 finely chopped green chillies ( or as per taste)
• 1 tsp - mustard seeds
• ½ tsp - asafoetida powder
• 2 tbsp - oil
• salt to taste

How to Make South Indian Patti Samosas

• Heat oil in a kadai, add mustard seeds.
• When the seeds splutter, add asafoetida powder and green chillies.
• Saute for few seconds. Add onions.
• Saute on a low flame till onions turn pink in colour.
• Add the vegetables, salt and saute on a low flame till the vegetables are tender but crunchy.
• Add grated coconut and saute for 2-3 mins. Remove and cool.
• To make the pattis:
• In a bowl mix together 250 gms flour and salt.
• Add sufficient water and make a dough as you make for chapattis.
• Make a paste of 5 tbsp flour and 6 tbsp oil.
• Divide the dough into small portions.
• Take a portion and roll it into a size of a puri.
• Evenly apply little flour paste on it.
• Take another portion of the dough and roll it out once more like a puri.
• Place this on top of the first puri (on which the flour paste has been applied) and roll out together into a big chapatti.
• Lightly heat the tawa . Put the chapatti on it.
• After couple of seconds, flip the side.
• Roast the chappati for just couple of seconds and remove.
• Separate the two chapattis immediately.
• You shall get two chapattis out of one.
• Cut the rounded sides to get rectangular patties.
• Cut each chapatti into two halves.
• Repeat with the remaining portions of dough.
• Take each patti, make a cone shape and fill it up with the stuffing and seal the edges with a flour paste ( made with little flour and some water).
• Deep-fry in hot oil on a medium flame and serve hot with tomato ketchup and green coconut chutney.