Samosa is a very tasty snack in India. people are enjoy with tea or any time.

Ingredients:

Crust

2 cups all purpose flour

1/2 cup oil

1 tsp salt

1 tsp ajwain

Water

Stuffing

3 large potatoes

1 cup peas

2 green chillies (finely chopped)

1 tsp ginger (finely chopped)

1 tsp red chilly powder

2 tsp coriander powder

1 tsp cumin seed

1 tsp garam masala

1 tsp amchoor powder

Salt to taste

2 tbsp oil

Oil for frying

Method

Put the 2tbsp oil in the pan and put on the gas on medium flame. When the oil is heated add the cumin seeds. When the cumin seeds start crackling, add the potatoes and peas. Next, stir in all spices except amchoor and garam masala. Cover the lid until tender. After that, add the garam masala and amchoor powder. Let cool for sometime and lastly lightly mash the potatoes – it should sort of be like a curry – not mashed all the way, but not whole either. Keep aside.

For the dough, use the same recipe as the mathri dough.

Divide the dough into 6 equal pieces. Take one piece and roll like chapathi (about 6-8 inch diameter). It should not be too thin or too big. Cut in half to make two semi circles.Fold like a cone and stick the ends together by applying some water on the edges for binding.

Stuff the potato curry and bind the edges by applying some water.

Make sure all edges are sealed properly or oil may seep in when frying.

Let the samosas dry about 5 to 6 hours on a towel.

Start the stove at medium heat and use either a fry pan or if you have one, a deep fryer. When the oil is heated, slow the heat and fry the samosas until golden. Make the all samosas in the same manner.

Your samosas are ready to eat! Serve with tea and any chutney.