refined flour and salt in a mixing bowl. Heat 2 tbsps oil and add and mix well. Add the warm water and knead into a semi-soft dough. Cover with a damp cloth and rest for some time.
Roughly chop mustard
leaves and spinach.
Heat 2 tbsps oil in
another non-stick pan, add ginger, garlic, onions and green chillies and saute for 2-3 minutes. Add mustard leaves, spinach, salt and garam masala powder and mix well.
Add ghee, mix again
and cook till the greens are done and all the moisture is absorbed.
Grease your hands
with some ghee, divide the dough into equal balls and roll each ball into oval shaped discs. Trim the rough edges to make them even.
Halve each disc. To
make each samosa, take one half, apply water to edges and then shape it into a cone. Stuff it with the filling and seal the open edge. Make more samosas in the same way and keep them on a plate.
Heat sufficient oil in a
kadai, slide in the samosas, a few at a time, and deep-fry till crisp and golden. Drain on absorbent paper.
Arrange them on a
serving platter and serve hot with a bowl of jaggery, a bowl of white butter and a few green chillies.