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1
In a large bowl mix the flour, semolina flour/sooji, salt, carom seeds/ajwain, oil and water.
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2
Mix it together to make a soft dough.
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3
Set the dough aside and cover it with a damp cloth.
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4
Let the dough sit for at least 15 minutes.
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5
Heat 2 tablespoons of oil in a pan over medium heat.
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6
Add cumin seeds and heat them.
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7
As cumin seeds start to crack, add green chilies and peanuts and saute for few minutes.
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8
When the peanuts start to turn brown, add peas and let it cook for 2-3 minutes till the peas get soft.
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9
Add potatoes.
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10
Stir in garam masala, coriander powder, raisins and amchur.
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11
Let it cook for 5 minutes, so that the potatoes take the flavor of the spices.
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12
Add chopped cilantro and let the mixture cool.
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13
Put 2 tablespoons of water and 1 tablespoon of all-purpose flour in a small bowl and mix to make a paste and keep aside.
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14
Divide the dough into 15 equal parts.
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15
Roll each ball into 6-inch diameter circles and cut each circle in half.
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16
Brush the edge of each dough circle with the water and all purpose flour paste and form a cone shape around your fingers, sealing the dampened edge.
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17
Fill the cone with 1 1/2 tablespoon of the filling mixture.
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18
Now close the top of this cone into a triangle shape, Press the two dampened edges together to seal the top of the cone.
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19
Continue filling the rest of the samosas.
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20
Heat about 1-1/2 inches of oil in a frying pan on medium heat.
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21
Keep the temperature of the oil around 350 degrees F. Once oil is hot add some of the samosas and turn the samosas often.
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22
Fry the samosas in hot oil until crisp and brown on all sides.
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23
When done, take them out of the pan and drain on a paper towel.
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24
Enjoy with your favorite dip.
