#potatofilling

Ingredients: 

For Dough:-

Plain flour/ maida ~ 1/2 cup 

Melted ghee ~ 3/4 tsp 

Carom seeds/ ajwain ~ 1/4 tsp

Water ~ as required

Salt to taste 

For Stuffing:-

Potato cubes ~ 1 + 1/8 cups, peeled, boiled    

Green peas ~ 1/2 cup, boiled

Onion ~ 1, finely chopped

Oil ~ 1 + 1/2 tbsp

Cumin seeds ~ 3/4 tsp

Curry leaves ~ 4-5, chopped

Asafoetida/ hing ~ a pinch

Ginger ~  1/2  tsp, grated

Green chili ~ 2, chopped

Red  chili powder ~ 1/4 tsp

Turmeric powder ~ 1/4 tsp

Garam masala ~ 3/4 tsp

Coriander powder ~ 1/2 tsp

Dried mango powder ~ 1/3 tsp 

Lemon ~ 1/4 tsp

Roasted peanuts ~ 1/3 cup 

salt to taste

Coriander leaves ~ 1 + 1/2 tbsp, finely chopped 

Other Ingredients:-

Oil ~ for deep-frying

How to Prepare:

Wash, peel and cube the potatoes. Pressure cook the potato cubes for 1 whistle. Keep aside. Chop onions, green chili, curry leaves and coriander leaves. Grate the ginger. Roast the peanuts using 1 tsp oil.

In a bowl, take all the ingredients listed under "For Dough" and knead the dough using required amount of water. Cover the dough with a wet muslin cloth and keep aside for 10 - 15 minutes.

Heat oil in a pan, add hing and cumin seeds and allow it to sizzle. Add chopped curry leaves.

Add chopped onions and fry till it become golden in color. Add grated ginger, saute till the raw smell goes off.

Then add green peas followed by turmeric powder, red chilli powder, coriander powder, garam masala powder, dried mango powder, and green chillies and salt. Cook for 2-3 minutes.

Add roasted peanuts, chopped coriander leaves, and lemon juice and boiled potatoes to the pan and mix it well for 1-2 minutes.

Switch off the gas and transfer the filling in a bowl and let it cool down.

Divide the dough into 3 equal parts and roll each of them.

Now take one portion and roll it into a circle about 6 inches in diameter.Cut into two equal parts in semi-circle using a knife.

Now take one of the semi-circle and fold it like a cone and hold in between your index finger and thumb for the filling.

Spoon the filling in the cone and seal the third side by using a drop of water as glue.

Repeat the same steps for the rest of the balls.

Heat oil in a deep pan, fry the samosas until golden brown and crispy from both the sides. Drain the samosas on paper napkin.

Serve hot with Tomato Ketchup and Tea.