Ingredients for Dough 1 cup all-purpose flour
½ tsp carom seeds
Salt to taste
Ingredients for the filling 6-7 boiled potatoes
½ cup green peas
Finely chopped coriander
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp chaat powder (available at any Indian store)
1 tsp coriander powder
1 pinch turmeric powder
1 tsp dry mango powder
½ tsp red chilli powder
Salt to taste
Preparation of dough
Mix the all-purpose flour, carom seeds seeds, salt, oil and salt together and knead it to make smooth dough. Ensure that you add little water and as an when needed while kneading and knead it for 2-3 minutes.
Keep this dough aside for around 10 minutes.
Preparation of the filling
Take a little oil in a frying pan and place it on a medium heat. Add cumin seeds and mustard seeds to it.
Once it starts spluttering, add the mashed potatoes and green peas and mix it well.
Now add all the dry powders such as the coriander powder, turmeric powder, chaat powder, dry mango powder and the red chilli powder. Add some salt and coriander leaves and green peas as well and mix them. Let the mixture cook for around 5 minutes.
Let the filling mixture to cool down for 5minutes.
Preparation of Samosa
Divide the dough into equal parts and make them into balls.
Roll each ball into small circles and cut circle into a semicircle (half).
Add a drop of water on the corners of the circle, lift it up with both hands and fold it to make a shape of a cone and stick the side of the cone to completely seal it.
Fill the cone with 2 tsp of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, press the top edge so that it is completely sealed.
Repeat the process of filling, for the rest of the samosas.
Now heat some oil in a frying pan on medium heat and transfer these samosas to the pan.
Fry the samosas until they turn light golden-brown color on all sides.
Remove the samosas and transfer it on the tissue paper to remove excess oil and serve it hot with the tomato sauce.