Samosa-1

Ingredients
Dough:
• 2 C all purpose flour
• 1 Tsp salt
• 4 Tbsp ghee/oil
• ½ - ¾ C warm water
Filling:
• ½ Tsp cumin seeds
• ½ Tsp fennel seeds
• ½ Tsp fenugreek seeds
• ½ Tsp coriander seeds
• ½ -inch cinnamon stick
• 1 Tbsp ghee/oil
• 2 hot green chilies, chopped
• 1 Tbsp finely grated ginger
• ½ Tsp yellow asafetida powder
• ¾ Tsp turmeric powder
• ½ Tsp garam masala
• ½ Tsp chat masala
• 2 C boiled coarsely mashed potatoes
• ½ C boiled green peas
• 1½ Tsp salt
• ½ Tsp sugar
• 2 Tbsp chopped fresh coriander leaves
• Ghee/oil for deep frying
Preparation
1. For the dough: In a mixing bowl, combine the flour and salt. Add the
ghee/oil and rub wit fingertips until the mixture resembles breadcrumbs.
Slowly add enough water to make non-sticky medium soft dough. Keep
aside covered.
2. For the filling: Grind the 1st five filling ingredients to a fine powder. Keep
aside.
3. Heat ghee/oil in a pan. Add chilies and ginger and fry for 30 seconds. Add
the spice powder prepared, sprinkle asafetida powder, add turmeric, garam
masala, chat masala and stir-fry until aromatic. Add the potatoes, peas, salt
and sugar. Combine well and cook over low heat for 10-12 minutes. Allow to
cool. Divide the filling into 20 equal parts.
4. Preparing and cooking the samosas: Divide the dough into 10 parts and
roll them into smooth balls. Roll each ball into a disc of 5-inch in diameter
with help of a rolling pin. Cut the disc in half to yield 2 semicircles.