Roasted Chettinad Tempayy (Tempeh) Samosa

For dough:

1. In a bowl, add refined flour, carom seeds and ghee. Rub the flour between your palms to incorporate the ghee well for 2-3 mins. After this step, the flour should resemble breadcrumbs.

2. Add salt and mix well. Add cold water and knead enough to combine and form a tight dough.

1. Heat oil in a pan

2. Add mustard seeds, crushed coriander, chilli, onion, grapes, peanuts and peas. Allow it to cook for 2-3 mins.

3. Add carom seeds and grated Tempayy. Sauté for a few mins.

4. Add powdered spices until you get the desired taste and colour.

5. Add salt and mix well.

6. Add dried mango powder and mix. Allow the mixture to cool.

1. Divide the prepared dough into equal parts. Roll it to a oval shaped even layer.

2. Cut it in the centre to make 2 parts. Apply water with your finger over the straight edge. Join the edges to form a cone shape. Stick the edges well.

3. Fill the cone with the prepared Tempayy filling. Apply water on the edge and stick the edges to seal well.

4. Deep fry the prepared samosas in medium hot oil. Fry until golden brown and crispy. (Or, preheat the oven at 180/355C for 3 minutes. On a baking tray lined with parchment paper or sprayed with oil place oil brushed samosa in a single layer. Bake these samosa at 180C for 8-9 minutes. Turn them over and bake for another 5-6 minutes till samosa covering is golden brown. ) Serve hot with a choice of chutney.