SAMOSA

Ingredients:

1 cup maida (all-purpose flour)

2 tbsp oil

large pinch ajwain (optional)

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

2 boiled potatoes, crumble

1/4 cup boiled peas

1/4 tsp grated ginger

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

pinch kasuri methi

dash of lemon juice

pinch of garam masala

chopped coriander leaves

salt to taste

Making Samosa:

* Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
* Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
* Now that the stuffing is ready, prepare the outer layer for the samosas.
*Knead the dough for a minute.
*Divide the dough into equal parts and make into balls.
*Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a *cone shape. Pinch the side of this cone so that it is completely sealed.
*Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
*continue filling the rest of the samosas.
*Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
*Place the samosas in the frying pan a few at a time.
*After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.