Ingredients
PASTRY:
225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water
FILLING :
2 tbsp oil
1 tsp cumin seeds
1.5 cm. ginger, grated fine
1 tsp garam masala powder
2 c boiled, peeled, small diced potatoes
1 tsp red chilli powder
1 tsp mango powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chilli powder
salt to taste
1/2 c green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 c coriander leaves, chopped
1 tbsp lemon juice
oil for deep frying
Method
To prepare the filling:
Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander,
red chilli, cumin and mango powders. Add the ginger and green chillis.
After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.
Cover and cook for 1-2 minutes. Remove from heat and allow to cool.
Add the chopped coriander and mix well.
Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.
To prepare the pastry:
Deep fry the samosas in hot oil over medium heat until they are golden brown and
drain on absorbent paper.
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a
soft dough. Knead until the dough feels soft to the touch.
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