Samosas

Instructions

1. 1

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

2. 2

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

3. 3

   Add the chopped green chilies and grated ginger to the pan and sauté for a couple of minutes.

4. 4

   Add the green peas to the pan and cook for about 5 minutes, or until they are soft.

5. 5

   Add the mashed potatoes, garam masala, amchur, and salt to the pan. Mix well and cook for another 2-3 minutes. Remove from heat and let the mixture cool.

6. 6

   In a separate bowl, mix the all-purpose flour, carom seeds, a pinch of salt, and 1 tablespoon of oil or ghee. Add water little by little and knead into a firm dough. Cover the dough 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 circle, then cut it in half.

8. 8

   Take one half of the circle and form a cone shape by folding it. Seal the edges with a little water.

9. 9

   Fill the cone with the potato and peas mixture, then seal the top by pinching the edges together.

10. 10

    Heat oil in a deep pan for frying. Once hot, gently slide in the samosas and fry 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 hot with mint chutney or tamarind chutney.