Samosa Dough:
1 cup all-purpose flour (Maida)
1/4 cup water you may need more
2 tablespoon vegetable oil
1/2 teaaspoon salt
1/4 teaspoon Ajwain, optional
Somosa Filling:
1 pound potatoes (boiled, peeled & mashed)
1/2 cup boiled green peas
1-2 finely chopped green chilies
1/2 teaspoon ground or fresh ginger
1 tablespoon finely chopped coriander
Few chopped cashews (optional)
Few raisins (optional)
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 tesapoon chili powder
1/2 teaspoon dry Mango powder, optional
vegetable oil for frying
For the dough:
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For the filling:
In a bowl, add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.
For the Samosas:
Make small rolls of dough and roll them into a 4 to 5-inch diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry on a medium flame till golden brown.