3 tablespoons vegetable oil plus about 3 cups for frying
1/2 teaspoon cumin seeds
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 teaspoon salt
1/4 teaspoon chili powder
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 cool.
Pastry: 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 of dough.
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.
Deep-fry 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.