|Refined flour||1 Cup (16 tbs) (Maida - For outer cover)|
|Warm oil||3 Tablespoon (For outer cover)|
|Water||2 Tablespoon (Adjust the quantity of water to knead it into a nice smooth dough.)|
|Boiled potatoes||2 , mashed (peeled)|
|Finely chopped onions||2 Medium|
|Finely chopped carrot||4 Tablespoon|
|Green peas||1⁄2 Cup (8 tbs), boiled|
|Oil||200 Milliliter (For frying)|
|Turmeric powder||1 Pinch|
|Garam masala powder||1⁄2 Teaspoon|
|Ginger||1⁄2 Inch, crushed to a fine paste|
|Garlic||1⁄2 Teaspoon, crushed to a fine paste|
|Finely chopped green chillies||2|
|Finely chopped coriander leaves||2 Tablespoon (dhania)|
Make a smooth dough out of the ingredients for the dough. Knead well so that you have a smooth dough to make your delicious samosas. Cover with a damp cloth and keep aside for about 15 minutes.
Take a pan and add a tbsp of oil (you can add another tbsp if you desire but I feel nice when I do reduce the quantity at any stage of cooking). Add the green chillies, ginger, garlic, onion and sauté. When the onions are almost done add the dry masala powders and mix well. Add salt to taste and blend well.
Make a small round ball with the dough and make it out into a circle of approximately 6” diameter. Cut into halves forming 2 semi-circles. Roll it around your fingers and make a nice cone. Put in 1-2 tbsp of the filling mixture. Close the ends. Make samosas similarly out of the rest dough and filling. Deep fry in oil and drain the excess oil. Serve with ketchup or the traditional coriander-mint chutney.