Samosa

Time 45 min

Ingredients

For The Dough (crust)
Maida 1 cup
Hot oil 1 tbsp
Ajwain 1/4 tsp

Salt  1/2 tsp
For The Filling

Boiled mashed potato 1/2 cup

Boiled green peas 1/4 cup

Cumin seeds  1/4 tsp

Pinch of asafoetida

Ginger garlic paste 1/2 tsp

Chili powder  1/4 tsp
Cashewnuts and kismis 1/2 tbsp

Chopped coriander 2 tsp
Sugar 1/2 tsp

Oil  3 tbsp
Salt to taste

Method
For making dough 

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Boil green peas in microwave for 3-4 min. Keep it aside.

Boil potato in cooker by adding water. Allow it to cool. Peel and keep it aside.

Heat oil in a pan and add the cumin seeds. After seeds crackle, then add asafoetida, then ginger-garlic paste, chili powder, and salt. Mix well. Then add mashed potato, green peas, dry fruits, sugar, coriander. Mix well. Switch off the flame. 

Allow it to cool and divide into 5-6 equal portions. 

Actual method

Roll one ball to make chapati of 8-9 inch in size. Then cut at center. Take one end, fold on other side, then press at the end, insert spoonful of stuffing, then again press to close ends. Deep fry in thick bottom pan or kadai on low flame.