Directions

1. Take 1 bowl maida or refined flour. Sieve it with ½ tsp. salt. Add 1 tsp. ajwain or carrom seeds.
2. Add 2 tbsp. of melted ghee or clarified butter. You could use oil too.
3. Now mix all these ingredients together to get a sand like consistency.
4. Now slowly add 1-2 tbsp. of water and knead a stiff dough while using as little water as possible.
5. Keep this dough covered with a kitchen cloth and keep aside for 20 minutes.
6. Take 2 tsp. oil in a hot pain. Add ½ tsp. cumin seeds along with grated ginger and finely chopped green chillies. Saute for a minute.
7. Add fresh or frozen peas. If needed add a little water and cook till peas are done or for 4 minutes.
8. Now add in the mashed or chopped potatoes. Add salt, cayenne or red chilli powder, ground coriander, garam masala powder, asafoetida (optional) and amchur or dried mango powder. Mix well and cook till the filling mixture is dry. Keep aside to cool down.
9. Keeping coriander seeds coarsely powdered gives the filling a nice texture.
10. Divide the shell dough into round balls. Roll them out using a rolling pin. Make them oval in shape. Now cut them into halves.
11. Use water on the straight cut side to seal the shell in the shape of an open cone.
12. Now add the filling in the cone and leave enough space on top to seal the samosa.
13. Add a little water along the lining to seal the samosa firmly shut.
14. Make all samosas in this manner and keep aside for 15 minutes.