Refined Flour : 300 gm; Fat to rub : 60 gm / 4 Tb;
Ajwain ( Bishop’s Weed) : 1 tsp; Salt to taste
For The Filling :
Potatoes : 750 gm; Green Peas : 250 gm;
Cumin Seeds : 2 tsp; Ginger : 2″ / 2 Tb; Onion : 1 large;
Fresh Green Chillies : 5-10 no; Garam Masala Powder : 1/2 tsp;
Chaat Masala : 1/2 tsp; Salt to taste; Chopped Coriander leaves : 1 Tb.
Oil for deep frying
The Dough : Sieve the flour and salt , add ajwain, make a well in the centre and pour the fat in it. Rub the fat into the flour. When it is well mixed, add water as required to make a semi-hard dough. Cover with a moist cloth and keep aside for 15 minutes. Divide the dough into 6 portions and cover again for 15 more minutes.
The Filling : Boil the potatoes till done and peel and cut into small dices. Boil the fresh peas. Scrape and finely chop ginger. Finely chop the green chillies and the onion.
To the potatoes, add the peas, chopped coriander and chaat masala and garam masala powder. Roast the cumin seeds and roughly crush them and add to the potato mixture.
In a pan, take 1 Tb ghee / oil and add the chopped onion, ginger and chilli. Saute well and add to the potatoes. Add salt to taste. Mix well and divide into 12 portions. Keep aside.
The Stuffing : Place the balls on a lightly floured surface, flatten with a rolling pin and roll into an oval disc(6″-8″). Cut this disc in half to get 12 equal half ovals. Take one, Line the edges using water and seal to make a cone as shown in diagram. Stuff the filling in the cone and seal the top edge of the cone using water. Keep on a floured tray.
Heat oil in a kadhai / wok and deep fry the samosas over medium heat till golden brown.
P.S. If you find it hard to make a well shaped cone, you can also shape the dough like Calzone i.e. in a half-moon shape. Just roll the dough to form a round disc. Stuff the centre with the filling and fold the disc in half, sealing the edges with water. Crimp the edges with a fork to give it a nice design. Then deep fry as above.
For the health conscious : You can also make the dough using wholewheat flour. Make the dough as you would for purees.