Samosa

Cook time - 1 hr

Serves - 3 to 4(Makes 8 samosas)

Ingredients:

For the Dough:

• All purpose flour - 1 cup
• Water - 1/4 cup or as needed
• Ajwain - 1/4 tsp
• Oil - 2 tsp
• Salt - to taste

For the filling:

• Potato - 2 medium (boiled, peeled and cubed into small pieces)
• Frozen peas - 1/2 cup
• Cumin seeds - 1/2 tsp
• Green chilies - 2 (finely chopped)
• Ginger - 1 tsp (finely chopped)
• Coriander powder - 1 tsp
• Chili powder - 1/2 tsp
• turmeric powder - 1/4 tsp
• Garam masala - 1/4 tsp
• Asafoetida - a pinch
• Mango powder(Amchur) - 1/2 tsp
• Coriander leaves - 4 to 5 sprigs
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Mix the flour, salt, ajwain, oil and water to make a soft dough.
2. Knead the dough for about 5 minutes and set aside and cover it with the damp cloth for minimum 15 to 20 mins.
3. Heat the oil in the frying pan. Splutter cumin seeds.
4. Add green chilies, ginger and asafoetida and fry for 30 secs.
5. Add the turmeric powder, coriander powder, garam masala, amchur powder, chili powder and fry for a minute or two.
6. Add the frozen peas, salt and cook till the peas becomes soft.
7. Add the cubed potatoes, coriander leaves and mix everything well.
8. Cool the fillings to room temperature.
9. Knead the dough again for a minute and divide into 8 equal parts.
10. Roll each ball into 6-inch diameter circles and cut each circle in half.
11. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
12. Stuff the Potato mixture into the cone. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
13. Heat about 1-1/2 inch of the oil in a frying pan on medium heat and deep fry until golden brown.
14. Serve hot with the ketchup, mint chutney or tamarind chutney.