Recipe

Coating 

• 2 cups wheat flour
• 1 tsp Ajwain/Ova/carom
• salt to taste
• 1 tbsp hot oil (optional)

Filling:

• 6-7  potatoes, boiled and smashed 
• 1 small-sized onion, finely chopped 
• green chillies, made into a paste 
• 1 tsp ginger made into a paste (Tip – you can make an onion-chilli -ginger paste by mixing them in a grinder together & save time.) 
• 1 cup green peas
• 1 tsp mustard seed
• 1 tsp coriander seeds/dhana
• 1 tsp turmeric powder
• 1 tsp amchur powder
• Kasoori methi 
• Salt to taste

Preparing the coating

• Mix all the ingredients for the coating together and knead the dough using water. Do not make the dough too watery or too hard.  
• keep aside for about 30 mins

Preparing the filling 

• Heat 2-3 tbsp oil in a deep vessel
• add the mustard seeds and let them sizzle 
• add dhana seeds 
• add the onion – chilli – ginger paste and let the onions cook 
• add turmeric powder 
• add the potatoes 
• add the green peas and mix well
• the peas and potatoes should mingle with each other and come together to form a homogenous mixture
• add amchur powder and let the mixture cook for 2 mins
• finally, when it seems like the mixture is almost cooked, add the kasoori methi 
• add salt 
• the mixture should come together and not be dry. It should have pieces of potatoes visible in a thick paste of yellowish-brown masalas and peas. 
• let the mixture cool 

Preparing the samosa

• With a rolling pin/belan, roll a round roti with the dough
• cut it into 2 equal halves or semicircles
• Create a cone from each semicircle and seal the side ends with water
• add the stuffing into the cone and seal the bottom as well
• be careful not to overstuff or the samosas will break

Frying

• In a deep vessel, heat cooking oil
• Once heated gently introduce the samosas in the hot oil and fry
• Turn them over to fry them evenly