Samosa

To make the filling, boil potatoes and green peas with a pinch of salt until they are fully cooked. Drain all the water and keep them aside. Heat little oil add cumin seeds and toast for a while, then add finely chopped onions and ginger and saute until translucent. Now add the cooked potatoes and green peas along with turmeric powder, dry mango powder, red chilli powder, garam masala powder, chopped coriander leaves and salt. Mash everything with a flat ladle and cook for a couple of minutes until it turns into a dry mixture. Do not add water, let this cool completely.

To make the pastry shell, sift the maida, tymol seeds(Ajwain) and salt in a bowl, add dalda/ghee to it and mix until it resembles coarse breadcrumbs, now by slowly adding water gather to make a stiff dough. Knead the dough on a clean work surface by applying oil to your hands for say about 10 minutes, until it turns very soft. Put the soft dough in the bowl, apply little oil to coat and close it with a plate, set aside for 30 minutes.

To make the samosa, first knead the pastry dough which has been sitting for 1/2 hour, divide them into 4 portions and put hem under to a kitchen towel to avoid drying. Take one portion , dust the work surface with little maida, and roll it into a circular shape , cut that into half. By taking one half fold to form a cone , apply little water at the over lapping seam and glue. Fill the cone with a spoon of potato filling and again seal the open edges with water. Repeat the same process and make more samosas. Meanwhile heat oil in a kadai, keeping the flame on medium. Deep fry the samosas in batches, do not over crowd. Always fry them on low heat until they turn golden and crispy on the outside. Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney.