Samosa

1. In a pressure cooker, boil four medium sized potatoes for four to five whistles.

2. Peel and mash the boiled potatoes in a bowl. Now add salt to taste, 1 cup frozen peas (or pre-boiled peas), 2 tsp crushed coriander seeds, 4 finely chopped green chillies, handful of chopped cashews and raisins, 1/2 inch finely chopped ginger and finely chopped coriander leaves. Also add 1 tsp each of red chilli powder, coriander powder, raw mango powder (amchur), chaat masala and jeera powder.

3. In a kadhai, heat 2 tsp cooking oil. Once hot, add 1 tsp cumin seeds (jeera) and a pinch of asafoetida. Now add the mashed potatoes mixture with masalas to the kadhai and mix well. Cook for 2-3 minutes and keep aside.

4. In a bowl, take 2 cups maida. Add a pinch of salt and 1 tsp cooking oil. Mix well. Now add water as per requirement to make a dough. (Optional - You may also add carom seeds to the dough). Knead well to get a smooth dough. Cover with a wet muslin cloth (to retain moisture) and keep aside for two hours.

1. Now pinch a ball sized dough and roll out to a thin circle. Cut it in half to form two semi-circles. Take one semi-circle and apply water on the edges.

2. Now roll into a cone and stuff with the potato mixture.

3. Seal the top and keep aside. Make all samosas in this manner.

1. In a deep frying pan, add cooking oil for frying on medium flame.

2. Once hot, fry the samosas in batches and do not overcrowd. Fry for 5-7 minutes while turning gently to get even color on all sides.

Serve hot with chutney!