Samosas

Instructions

1. 1

   Boil the potatoes until they are soft, peel them, and then mash them.

2. 2

   Heat 2 tablespoons of oil in a pan and add the cumin seeds. Once they start to splutter, add the finely chopped onions and green chili, and sauté until the onions turn translucent.

3. 3

   Add the green peas to the pan and cook for a few minutes until they are soft.

4. 4

   Add the mashed potatoes, garam masala, amchur, and salt to taste. Cook for another 2-3 minutes.

5. 5

   Add the chopped coriander leaves, mix well, and set the filling aside to cool.

6. 6

   For the dough, mix the flour with ajwain, a pinch of salt, and 2 tablespoons of oil. Add water gradually and knead into a firm dough. Cover the dough with a damp cloth and let it rest for about 20 minutes.

7. 7

   Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a thin oval shape, then cut it in half.

8. 8

   Take one half, make a cone shape by folding it, and seal the edges with a little water.

9. 9

   Fill the cone with the potato filling, then seal the top by pressing the edges together with a little water.

10. 10

    Heat oil in a deep frying pan. Once the oil is hot, gently slide in the samosas and fry them on a low to medium flame until they are golden brown and crispy.

11. 11

    Remove the samosas from the oil and place them on paper towels to drain excess oil.

12. 12

    Serve the samosas hot with mint chutney or tamarind chutney.