Samosas

Instructions

1. 1

   Boil the potatoes until they are just done, peel and chop them into small pieces.

2. 2

   Heat a tablespoon of ghee in a pan and add the cumin seeds and coriander seeds. Let them sizzle for a few seconds.

3. 3

   Add finely chopped onions and sauté until they turn translucent. Add minced ginger and chopped green chilis, and fry for another minute.

4. 4

   Add the chopped potatoes and green peas to the pan. Stir in garam masala, amchur, and salt to taste. Cook for 5 minutes, then set aside to cool.

5. 5

   In a mixing bowl, combine all-purpose flour, carom seeds, and a pinch of salt. Add the remaining ghee and mix until the mixture resembles coarse crumbs.

6. 6

   Gradually add water to the flour mixture and knead into a stiff 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 thin oval shape, then cut it in half.

8. 8

   Take one half, form a cone shape by folding it, and seal the edges with a little water. Fill the cone with the potato and peas mixture, then seal the top to form a triangular shape.

9. 9

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

10. 10

    Drain the samosas on paper towels to remove excess oil. Serve hot with mint chutney or tamarind sauce.