MAKING:

The Stuffing:

1. Chop chillies and ginger and crush the ginger pieces roughly. Heat a deep pan on moderate flame.

2. Once the pan heats up add ghee, cumin seeds, fennel seeds, chopped chillies and crushed ginger.

3. Stir and add boiled peas and give a few tosses. Then add red chilli powder, garam masala powder and salt.

4. Roughly cut the potatoes and add them to the pan with mint and coriander leaves. Mix all the ingredients nicely, turn the flame off and let the stuffing cool down to room temperature.

The Outer Covering:

5. Take the refined flour, melted ghee, semolina, cumin seeds, sugar, baking soda and salt in a bowl. Mix all these ingredients till they start looking like breadcrumbs.

6. Once done, add water and knead a stiff dough by massaging it for 3 to 5 minutes.

6. Cover the dough with a damp cloth for 15-20 minutes.

The Assembly:

7. Divide the dough into equal portions. Roll the dough in a circular disc and divide it into half. At the base of the half apply cold water with your fingertip and form a conical shape of the dough.

8. Take a ball of stuffing and make it into a teardrop shape and drop it in the cone.

9. Apply some water on all the sides of the open flap and seal the cone to form the samosa shape making sure the seal is does not break from any side.

10. Cover all the samosas with a damp cloth.

The Frying:

11. Take oil and deep fry the samosas in it on low flame till they turn golden brown.

SERVING:

12. Serve and Enjoy!