|Salt||1 Teaspoon (Leveled)|
|Ghee||8 Tablespoon, melted|
|White cumin seeds||3 Teaspoon|
|Black pepper||1 Teaspoon|
|Coriander leaves||1 Teaspoon, chopped|
|Coarse coriander powder||4 Teaspoon|
|Red chili powder||1 Teaspoon|
|Boiled peas||60 Gram|
1 For the Filling: In a pan, boil the potatoes.
2 Peel and cut into small pieces.
3 In a pan, heat the ghee.
4 Add in the potatoes, spices, chopped coriander, peas and salt.
5 Cook for about 2 minutes.
6 Allow to cool.
7 In a bowl, sift the flour with salt.
8 Add in the ghee and rub with fingertips.
9 Add in water and knead.
10 Make about 24 even sized balls from the dough.
11 Roll out each into a thin round.
12 Cut into half.
13 Wet the edges of one half and make a cone with it.
14 Stuff the filling in it and press the edges together.
15 In a deep pan, heat the ghee.
16 Add in the prepared samosa and deep fry until light brown.
17 Drain well.
18 Serve hot.