Samosa

Ingredients

All-purpose flour or whole wheat atta 1 cup

Filling:

Potatoes (boiled, pealed and mashed) 2

Peas (boiled lightly) 1/2 cup

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Red chilli powder 1/2 tsp

Black rock salt 1/4 tsp

Amchur powder 1/2 tsp

Green chillies (deseeded, chopped) 2

Kasuri methi (crumbled) 1 tsp

Salt to taste

Oil for deep frying

Method:

Sift the flour with salt in a tray and prepare semi-hard dough, like we make for puri. Roll out in discs of about 5-inches diameter. Cut into halves like a crescent with a sharp knife and keep aside. Prepare the filling by mixing all ingredients and blending well. Now carefully shape the crescents into cones and pack with the savoury filling. Seal the edges with moist fingers, pressing firmly. Repeat till all material is used up. Heat oil in a karahi till it reaches smoking point. Reduce heat to medium and deep fry the samosas in batches till they turn light golden brown. Turn once or twice with a slotted spoon to ensure that these are evenly cooked. Enjoy!