3 tablespoons vegetable oil plus about 3 cups for frying
Pinch of asafoetida
1 finely chopped green chile
4 medium potatoes,
boiled and mashed coarsely
1/2 cup peas, cooked
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon pepper
1/4 teaspoon red chili powder
1 teaspoon dry mango powder or amchur
1 teaspoon lemon juice
1 1/2 cups flour
1/8 cup water
1/4 cup vegetable oil
1/4 teaspoon chili powder
Make filling. In large skillet, heat 3 tablespoons oil and season it with
cumin seeds, asafoetida and green chile.
Add mashed potatoes and peas, ground cumin,
garam masala, pepper, red chili powder and mango powder and mix well. Cook covered
5 to 6 minutes.
Add lemon juice and mix well.
Remove from heat and set aside to
Prepare pastry dough.
Cut pastry dough into 4 equal parts. Take each part and roll it out into a circle
about 6 to 8 inches in diameter.
Cut each circle into two parts, forming half circles. You will have 8 half circles.
Moisten straight edges of each half circle with a finger dipped in water. Take
one semi circle and fold it into a cone shape.
Stuff about 1 tablespoon potato-peas mixture in each cone and seal top edge with
a drop of water on your finger and press edges together.
Repeat with remaining pieces
While making samosas, keep both unused dough and filled samosas covered
Heat remaining oil (to a depth of 3 to 4 inches) in medium-sized skillet.
samosas, 4 to 5 at a time, cooking them 2 to 3 minutes or until a rich golden brown,
turning once about halfway through cooking process.
When done, remove with slotted
spoon and set on paper towels to drain.
Serve hot with mint or tamarind chutney.
Pastry: Mix all ingredients to make a stiff dough.