Vegetable Samosa

Crispy golden samosas stuffed with spiced potatoes and peas.

Ingredients

• For the filling:
• 3 potatoes, boiled and mashed
• 1/2 cup green peas, boiled
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chilli powder
• 1/2 tsp amchur (dried mango powder)
• 2 green chillies, chopped
• Fresh coriander, chopped
• Salt to taste
• For the pastry:
• 2 cups all-purpose flour
• 1/4 cup oil or ghee
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp salt
• Water as needed
• Oil for deep frying

Instructions

1. Mix flour, oil, ajwain and salt. Rub until crumbly, then add water to make a firm dough. Rest 30 minutes.
2. Heat 1 tbsp oil, add cumin seeds, then peas and spices. Add mashed potatoes and mix. Cool the filling.
3. Divide the dough into balls. Roll each into an oval, cut in half.
4. Fold each half into a cone, seal the edge with water, and fill with 2 tbsp of filling.
5. Seal the top edge firmly to close the samosa.
6. Heat oil on medium-low and fry samosas in batches until deep golden, about 8-10 minutes.
7. Drain on paper towels. Serve hot with imli (tamarind) chutney.