Samosa

Ingredients:
- For the dough

All purpose flour (Maida) - 1 cup (250 ml)
Salt - ¼ tsp
Ghee or Oil - 2 tbsp
Hot Water - 3 to 4 tbsp

 - For fillings

Potato - 300 grams
Frozen Peas - ¼ cup
Chopped Green Chilli - 1
Coriander Powder - ½ tsp
Chilli powder - ¼ tsp
Garam Masala - ¼ tsp
Dry Mango Powder - ½ tsp

Cumin Seeds - ¼ tsp
Chopped Onions - ¼ cup
Salt to taste

Method:
- For dough
Mix the all purpose flour and salt.
Rub the mixture in ghee or oil.
Add hot water to the mixture to form the dough.
Knead the dough until it becomes soft. Keep it aside until you finish making the fillings.

- For fillings
Boil the potatoes and chop them into small cubes, and mash half of the cubes.
Heat the oil in a pan and put the cumin seeds in.
Add the chopped onions, green chilli and fry until it becomes golden colour.
Add garam masala, coriander powder, chilli powder, dry mango powder and salt.
Fry for a minute, then add the frozen peas. Cook until it becomes tender.
Two minutes, add the boiled potatoes and stir.
Fry for 4-5 minutes.
Your masala is now ready for filling.

For samosas

Make a small ball from the dough, and roll oblong.

Cut into two and apply water on the straight edge.
Take the semi-circle and roll it to form a cone shape.

Fill the cone with the fillings leaving some space around the closing part.

Apply water at the edge and stick both edges together as shown above.

Press the edge with a fork to make a secured joint.

Repeat the method for all the other samosas too.

Fry them in a low flame until the cover becomes crispy.

Serve hot with coriander chutney and tomato sauce.