Samosa

Ingredents


For The Dough1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste

For The Stuffing3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)

Steps

For Stuffing

1. Heat1 Tbsp of olive oil in a pan and add cumin seeds and sauté for a minute. Add chopped potatoes and boiled peas to it.
2. Add ginger green chilli paste ,all the spice powder and salt, mix well and cook for 3-4 minutes.Switch off heat and keep the filling aside.

To Assemble it

1. Mix the flour and ghee and rub them together with your hands to form a texture and consistency of bread crumbs that just about holds together.
2. Add water a little at a time enough to form stiff dough. Cover the dough with a plastic wrap or a damp towel. Keep aside.
3. Divide the dough into 6 equal parts and roll out into ¼ inch disk. With a knife cut this disk midway so that you get ½ moon shaped disk.
4. Fold the half disc into a cone and spoon out about a tbsp of filling into it. Apply water around the corner and seal the edges tightly.
5. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides
6. Serve hot with tamarind chutney.