Step 1

In a bowl, combine flour with salt and carom seeds. Now, pour oil and mix it with hand thoroughly. Once the flour holds itself when held in your fist tightly, you can start pouring water little by little until it forms dough. Cover the bowl and let it rest for about 15 minutes.

Step 2

In the mean time, make the filling. Cut the boiled potatoes in tiny bite sizes and add chili powder, cumin powder and dry mango powder. Add salt if you didn’t add while boiling the potatoes and give it a rough mix.

Step 3

In a small pan, heat 1-tablespoon oil and add mustard seeds. It will splatter, so be very careful. Add peas and fry for about a minute. Next, add boiled potatoes and give it a stir. Check for salt and add any, if required. Once done, keep it aside and allow it to cool completely.

Step 4

Once the filing is cool and dough is rested enough, give the dough another knead and divide it into equal size balls. Make big balls (about 21/2 inches in diameter), because each ball will make two samosas. Mine were medium size samosas.

Step 5

Roll out the ball into a circle; slice it with knife in the center, take one semicircle in hand and form a cone. Place it in your hand comfortably (follow the pictures above to understand better) and fill about 2 tablespoons of the mixture. Pinch the end to seal it tightly and allow it to sit on the board to make a flat bottom. You can rub some water at the edges if it’s not sealing properly.

Step 6

In a big wok or deep pan, pour enough vegetable oil and drop a few of the samosas. Bring the heat to medium and allow it to fry slowly. Do not overcrowd the pan and rotate it in between to brown it on all the sides. Once done, lift it from the oil and keep it in a kitchen towel, allowing it to drain any excess oil.

Step 7

Allow the oil to cool down before you fry the next batch.