For the dough:
1½ cups maida/all purpose flour
2 tablespoons oil/butter/ghee
¼ teaspoon ajwain/omam/carom seeds
For potato peas filling:
2 large potatoes
½ cup fresh green peas
1 long green chilli
½ ” ginger piece
½ teaspoon garam masala
½ teaspoon coriander powder
¼ teaspoon turmeric powder
⅛ teaspoon amchur/dry mango powder OR chaat masala powder
½ teaspoons cumin seeds
2 teaspoons oil
Oil for deep frying samosa.
To make dough:
Take all the ingredients in a mixing bowl. Mix well till crumbs are formed.
Add ¼ cup water and knead to a tight dough
Keep it aside for 30 minutes.
To make potato filling:
Pressure or steam cook potatoes and peas until soft. Peel and coarsely mash the potatoes.
Crush the ginger-chilli.
Heat 2 teaspoons oil in a kadai.
Add cumin seeds and let it crackle.
Add crushed green chilli-ginger and saute well.
Add potato-peas and saute well.
Add salt, turmeric, coriander and garam masala powder. Mix well and saute for 5 minutes.
Add amchur powder and chopped cilantro. Mix well and remove to a bowl.
To make samosa:
Take the kneaded dough and divide into 4 equal portions.
Take one portion and place on a dusted working surface. Roll it into a circle.
Make cut in the middle of the circle to get 2 semi circles. Apply some water over the edges.
Take one semi circle and join the edges to make a cone.
Stuff 2-3 teaspoons of prepared filling in the cone and seal the edges.
Heat oil for deep frying. Slide 2-3 prepared cones in the hot oil and deep fry until golden brown from both sides.