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1
First make the filling.
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2
Heat a skillet on medium-high heat.
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3
Add 1 teaspoon oil.
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4
When oil becomes hot, add cumin seeds, green chilies and ginger paste.
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5
Stir it and let it cook for a minute or two.
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6
Put the gas flame to low.
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7
Add green peas and salt.
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Cook till peas soften about 7-10 minutes while stirring frequently.
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9
Meanwhile, break up the boiled potatoes using your hands and crumble them in fine or small pieces.
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10
After the peas have softened add the potatoes to the cooked peas.
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11
Mix it.
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12
Add red chili powder, coriander powder, mango powder, garam masala and salt to taste.
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13
Mix it all together.
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14
Cook it for 10-12 minutes or until the mixture cooks up nicely and your home smells heavenly.
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15
Set it aside and let it cool.
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16
Add flour into a mixing bowl.
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Add carom seeds, salt and oil.
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18
Mix it all together using your hands so flour gets evenly coated with oil.
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19
Now add a bit of the hot water and mix to combine the dough.
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20
Keep adding water 1-2 tablespoons at a time until the dough comes together.
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21
Keep it little soft but not too sticky.
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22
Let it sit for 15 minutes.
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23
Take a deep skillet for frying.
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24
Pour oil into the skillet and let it heat up over medium heat.
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25
Divide the dough in four equal sized balls.
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26
Take one ball at a time.
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Flatten ball into a thin circle.
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28
Divide the circle into two semi circles.
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29
In a small bowl, combine 2 tablespoons water and 2 teaspoons flour.
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30
Mix it and keep aside.
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31
This paste will be used as a sealant.
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32
Now take one semi circle in your hand.
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33
Using your finger, coat the straight side of the semi circle with the sealant we just made.
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Now bring the two corners of the semi-circle together and overlap the vertical sides to make a triangle.
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35
Make sure you pick them up immediately and it will look like a triangular pocket in your hand.
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Put filling inside it but do not over pack.
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37
Seal the edges of the dough together using your hands, then rub a little sealant along the sealed edges.
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38
I have made a little drawing to show the steps to make a pocket.
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39
Go to my blog to check those steps.
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40
Make sure oil is hot by dropping in a little piece of flour.
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41
If it comes to the top and sizzles immediately, then oil is ready.
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42
If not, then wait till it reaches desired hotness.
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43
Fry a few samosas at a time on low-medium flame till the crust becomes golden brown.
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44
Remove them from the oil using a slotted spoon.
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45
Place them on a paper towel to soak up the additional oil.
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46
Repeat frying the rest of the samosas.
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47
Serve hot with fresh chutney.
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48
Enjoy.
