50ml ghee/oil
3g ajwain
Salt to taste
Water as required
Filling
500g potatoes
50ml oil
5g cumin seeds
5g turmeric powder
3g red chilli powder
10g green chillies
10g chopped ginger
10g chopped garlic
10g coriander leaves
Salt to taste
100g green peas
10g chat masala powder
5g garam masala
Juice of 1 lemon
Topping
250g cooked chholey
150g saunth chutney
Oil for deep frying
METHOD: Cook the potatoes until soft. Peel and mash them well. Chop the green chillies, ginger and coriander leaves. Mix all the ingredients for the dough except the water. Mix well. Add a little water at a time and knead into a hard ball of dough. Let it rest for 10-15 minutes. Divide the dough into small balls according to the size of the samosa required. Heat oil in a pan, add cumin seeds. When they crackle, add garlic and sauté for a while. Then add the rest of the ingredients for the filling except the potatoes. Stir. Add the mashed potatoes and mix well. Roll each dough ball into a thin oval shape and cut into 2 semicircles. Apply water to the straight edge of one semicircle. Roll the circled edge, forming a cone. Put some filling inside and seal the edges forming a samosa shape. Repeat with the rest. Deep fry the samosas in hot oil till crispy. Slightly crush a samosa, top with hot cooked chholey and some saunth chutney. Serve hot with chopped coriander on top.
