How To Make Samosas(vegetable-stuffed Pastries)?
7 tablespoons ghee 2 cups white flour ½ teaspoons carom seeds ½ teaspoons salt Water to make firm dough Oil for deep frying Filling 3 teaspoons oil 1/2 teaspoons cumin seeds 8 ounces potato, boiled and finely diced 1/3 cups green peas, cooked ½ teaspoon salt 1 teaspoon coriander powder 1/2- 1 teaspoon cayenne powder 1 green chili, deseeded and finely chopped 1 teaspoon dried mango powder Rub ghee or butter into the flour until the mixture is crumbly. Mix in the carom seeds and salt, and then add sufficient amount water to make a firm but pliable dough. Leave for 30 minutes, covered with a damp cloth. Prepare the filling. Sauté the cumin seeds in the oil until they crackle, add remaining ingredients and sauté for 1 minute. Leave for cool. Roll out the pastry thinly, and then cut into 3-inch circles. Cut each circle in half. Put a spoonful of filling on one semi-circle of pastry and roll over the top, pressing the edges firmly to seal. Heat oil and deep fry the samosas until golden brown
