PREPARATION

(For Dough)

1. In a mixing bowl, add 480 grams all purpose flour, 110 milliliters beetroot juice, 1 teaspoon salt, 1 teaspoon mixed herbs and mix well.

2. Add 200 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 15 - 20 minutes.

(For Stuffing)

1. Heat 2 tablespoons butter in a pan, add 1 tablespoon all purpose floured stir well.

2. Add 110 milliliters milk and mix well. Cook for 2 - 3 minutes.

3. Add 40 grams processed cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

4. Now, add 200 grams boiled macaroni, 1/2 teaspoon mixed herbs and mix it again. Set aside.

(Rest of the Preparation)

1. Take a small portion of dough. Then roll it with a rolling pin keeping the thickness neither thin nor thick.

2. Cut with a knife or a pastry cutter through the center of the samosa pastry to make two equal sized pieces.

3. With a spoon or with your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends bringing the edge on top of the plain edge. Then press the edges so that they get sealed well.

4. Stuff the prepared samosa cone with the prepared stuffing. Once stuffed, apply some water with spoon on the round samosa cone circumference.

5. Pinch a part on the edge (check the video). This helps the samosas to stand. Then press both the edges making sure there are no cracks.

6. Grease a baking tray with ghee. Place the samosas over it and brush them ghee.

7. Preheat the oven to 350°F/180°C. Bake for 10 - 15 minutes.

8. Serve hot with ketchup.