Step 1

Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.

Step 2

With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.

Step 3

The whole mixture should clump together when joined and not fall apart.

Step 4

Add water in parts and knead to a firm dough.

Step 5

If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.

Step 6

Cover the dough with a moistened napkin and set aside for 30 minutes.

Step 7

Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.

Step 8

Peel the boiled potatoes and chop them into small cubes

Step 9

Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.

Step 10

When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.

Step 11

Heat oil in a pan. add the cumin seeds and crackle them.

Step 12

Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.

Step 13

Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.

Step 14

Stir and sauté on a low heat for 1 to 2 minutes.

Step 15

Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.

Step 16

Set aside the potato filling aside to cool at room temperature.

Step 17

After resting the dough for 30 minutes, divide the dough in 6 equal pieces.

Step 18

Take each piece and roll in your palms first to make a smooth ball.

Step 19

Then roll it with a rolling pin keeping the thickness to 1 mm throughout.

Step 20

Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.

Step 21

With a brush or with your finger tips, spread some water all over the edges.

Step 22

Join the two straight ends forming a cone shape.

Step 23

Press the edges so that they get sealed well.

Step 24

Stuff the prepared samosa cone with the prepared potato-peas stuffing.

Step 25

Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.

Step 26

Press both the edges. Be sure there are no cracks.

Step 27

Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Step 28

Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.

Step 29

Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.

Step 30

Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.

Step 31

Add the samosa and then lower the flame, thereby decreasing the temperature of oil.

Step 32

This way fry all the samosa in batches.

Step 33

Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.

Step 34

They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).

Step 35

We usually pair samosa with masala chai or ginger chai.

Step 36

Even bread or pav (Indian bread rolls) can be served with it.

Step 37

Whatever you serve samosa with, remember to have hot masala chai with it.