Samosa

Preparation

• 1
  Combine the flour, oil, carom seeds and salt in a bowl and knead a firm dough using enough water.
• 2
  Cover it with cloth and keep aside for 10-20 minutes.
• 3
  <strong>For the filling:</strong>
• 4
  Heat the oil add 1 tbsp oil add 1/4 tsp cumin seeds, splutter it add a pinch of asafoetida saute it. Add 1 1/2 tsp ginger green chilly paste saute for 2- 3 minutes add boiled and mashed potatoes and boiled green peas in it mix very well, smash it using with spoon around 2-3 minutes.
• 5
  Now add garam masala, dry mango powder, crushed coriander seeds and salt and again mix them very well. Now mix finely chopped coriander leaves and mix well. Stuffing is ready.
• 6
  Make a ball from dough. Roll each portion between your palm and press into a circle.
• 7
  Cut into two equal parts using knife. Now apply some water on the straight edge and make a cone shape by joining that edge slightly overlapping. Press little bit on that join and make it sealed.
• 8
  Fill in the stuffing and apply some water on the outer edge and seal it properly. Repeat the same process until finished.
• 9
  When you are about to finish the preparing samosa then heat the oil in pan for deep frying on medium heat.
• 10
  Once hot add few samosa at a time ad deep fry till golden brown. Fry samosa on medium-low flame otherwise pastry shell won’t cook properly.
• 11
  Fry all the samosa in batches and drain them out o paper towel to absorb excess oil.
• 12
  Serve hot with mint chutney or tomato sauce.