Rather than make the usual potato based samosas, I decided to get to of my most favorite veggies, sweet potatoes and beetroots together to make this universally favorite and known Indian appetizer. You know you’ve created a winner recipe when you kids cannot keep their hands of the food – It took a lot to keep them away from the samosas at least until I got a chance to photograph it – I feel like this cruel mom when i do this, the kids understand the long-term value of this short but excruciating wait, I hope 
Tomorrow is Varalakshmi pooja day – when Goddess Lakshmi who epitomizes wellness and prosperity is welcomed into our home and propitiated with sweet and salty offerings by way of food; flowers and a garland of mantras. I am so happy this festival comes in the summer when my daughters are not in school and it can be treated as a very special occasion, often more than even Deepavali when it is business as usual unless it falls on a weekend.
With no garlic or onion, this is a good recipe to consider making for festive occasions. Trust me you will be hooked on these samosas if you get a chance to make it or have it made by your help.
I have a picture gallery of the recipe – pretty self explanatory – at least for the stuffing.
NOTE: MAKE YOU STUFFING FIRST
Ingredients for the Dough
1 cup AP Flour
2 tbsp Sooji or cream of wheat (slightly coarse)
1/2 cup of warm water
1/2 tsp salt
2tbsp olive oil
Mix the dry ingredients and add the oil and mix – Add water slowly making sure you only use as much as you need to make a non-pasty, firm but soft & fine dough. Pinch into 5-6 balls.
For the veggie stuffing – sweet potatoes, beetroots, green chilies, salt –
