INGREDIENTS: 2 potatoes boiled and chopped 1 cup boiled green peas 1 tablespoon clarified butter (ghee) 1/2 cup coriander leaves 1 teaspoon ginger chilli paste salt to taste />1/2 teaspoon chaat masala 1/2 teaspoon raw mango powder (amchur powder) 1 teaspoon garam masala 1 teaspoon fennel seeds (saunf) 1 and 1/2 tablespoons semolina (rava) 1 cup plain flour (maida)
METHOD (filling): – Heat 1 tbsp. clarified butter (ghee) in a round bottom pan. Add cumin seeds, fennel seeds and ginger chilli paste. Add chopped potatoes. Add green peas and mix well. Mash the mixture a little bit. – Add coriander leaves, garam masala, raw mango powder and chaat masala. Mix it well. Add salt as per taste. – Turn off the flame and keep the filling aside for cooling.
(Covering) – Heat ghee in a round bottom pan. – In a bowl, add a cup of plain flour. Add semolina, salt and 1 and 1/2 tablespoons of hot ghee. Add some water in the flour making a well. – Mix the flour well and knead a medium consistency dough. Keep it aside for 10 minutes.
(Samosa) – With the help of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of the small pieces of the dough. – Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture. – Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly. – Apply a little bit of water to the edges and stick them well. – At the joint, form a pleat making a fold. The samosas are ready to fry. – Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them again.