Samosa

Ingredients:

For Dough:
1 cup- All purpose flour
1/2 tsp- Carom seeds
1/2 tsp- Salt
4 tbsp- Oil

For stuffing:

Potato(boiled)- 6 pieces (500 gms approx.)
Fresh/ frozen peas- 25 gms
Cashew- 10-12 pieces
Green chillies (chopped)
Ginger(grated)
Chat masala powder- 1/2 tsp
Dry mango powder- 1/2 tsp
Turmeric powder- 1/3 tspRed chilli powder- 1/3 tsp
Roasted cumin powder- 1 tsp
Garam masala powder- 1/2 tsp
Salt to taste
Cooking oil for frying and masala preparation
Finely chopped coriander leaves

Method:

Dough preparation:

Take all purpose flour in a bowl, add carom seeds, salt, and oil to it and mix it properly.
Add water and knead the flour into a smooth flour ( a littli soft than the roti dough)
Keep this aside for 15 minutes.

For stuffing:

Heat oil in a pan  , add chillies, grated garlic and garlic (you can also use ginger garlic paste) and fry this on medium heat for a minute.
Add green peas, fry it for a minute on medium heat.
Add turmeric powder, crushed cashews, red chilli powder and cook it for a  minute.
Add potato, roasted cumin powder, garam masala powder, chat masala powder, dry mango powder and salt as per taste.
Mix all the  spices properly and cook it for 2-3 minutes on low heat.
Now turn off the flame and add coriander leaves and mix it properly.
Let this stuffing cool down properly.

Samosa Preparation:

Take the previously prepared dough and kneed it once again properly.
Now make equal size of the dough balls to make samosa.
Take one dough ball and dust it with plain flour.
Roll it into the shape of a roti and then cut it into two equal parts.
Take one part of it and fold it into a shape of cone and then join the edges by applying some water.

Fill the prepared stuffing into it and seal it by applying little water to the edges.

Repeat the process to make the remaining samosa.

Frying process:

Heat the oil in a kadhai .
Once the oil is heated, reduce the flame to low.
Put the samosa in the hot oil and fry it on low flame for 2 minutes.

Fry it on low flame until it turns golden brown from both the sides.
Keep flipping in between.
Take out the samosa on tissue paper, once it is fried.
Repeat the process for frying the remaining samosa.
You can serve this with green chutney or tamarind chutney.
Enjoy!