DIRECTIONS

• 1. In a frying pan, heat oil and add cumin seeds cumin seeds and mustard seeds.
• 2. Once it splutters, add chopped potatoes and spices (red chili powder, salt, cumin seed powder, kasuri methi). Add about 1 – 1.5 cups water enough to let the vegetables cook.
• 3. Cover with lid and cook till potatoes are done.
• 4. Take off the lid and add cooked peas, garam masala, coriander (dhaniya), green chili and lemon juice. Cook for a few minutes till the mixture is dry and set aside.
• 5. In the meanwhile, prepare the dough.
• 6. Add flour (maida), carom seeds (ajwain), nigella seeds (kalonji) in a mixing bowl and mix together. Add oil and stir through.
• 7. Add water (as required) and knead to form a smooth dough. Cover with a towel and keep aside for 30 minutes for the dough to rest.
• 8. Make small balls of the dough (known as pera) and roll one ball into a circle / oval. Use a knife to cut each oval into half.
• 9. Take one half-oval and use a pastry brush or your fingers to brush the edges. That will be used to seal the edges. Fold the half-oval into a cone and add about a teaspoon of filling. Pinch close making sure the seams are closed. Make all the samosas and set them on a tray. Cover with them kitchen towel or clingfilm to make sure they don’t dry out.
• 10. Heat oil in a wok / frying pan / karhai. Fry the samosas till golden and remove on a kitchen towel using a slotted spoon.