|All purpose flour||1 Cup (16 tbs) (Maida - For Cover)|
|Water||1⁄4 Cup (4 tbs) (Adjust quantity of water to knead the dough - For Cover)|
|Oil||2 Tablespoon (For Cover)|
|Salt||To Taste (For Cover)|
|Potatoes||4 , mashed (boiled - peeled - For Stuffing)|
|Green peas||1⁄2 Cup (8 tbs) (boiled - For Stuffing)|
|Green chilies||2 , finely chopped (For Stuffing)|
|Ginger||1⁄2 Teaspoon, crushed (For Stuffing)|
|Coriander||1 Tablespoon, finley chopped (For Stuffing)|
|Garam masala||1⁄2 Teaspoon (For Stuffing)|
|Salt||To Taste (For Stuffing)|
|Red chili powder||To Taste (For Stuffing)|
|Mango powder||1⁄2 Teaspoon (Amchur - For Stuffing)|
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.