Ingredients:

• 250 g – flour
• 100 g – oil
• salt to taste
• 600 g – Potato diced
• 100 g – Green peas
• 1 tsp – Cuminutes seed
• 20 g – Ginger chopped
• 1 tsp – Red Chilli powder
• 10 – chopped Green chilli
• 2 tsp – anardana (dried Pomegranate seeds)
• 1/2 tsp – Garam Masala
• 20 g – fresh Coriander leaves
• Oil to fry
• Oil to cook

Method:

1. To make the dough, sieve the flour and add the oil and salt.
2. Mix well and knead to a smooth dough with water. Cover and keep in a refrigerator.
3. Take oil in a kadai and add cumin seeds. When it crackles, add chopped ginger and add the diced potatoes.
4. Cook on a low heat till potatoes are half cooked. Add the green peas, red chilli powder, chopped green chilli, anardana, salt and cook dry. Stir occasionally to prevent sticking.
5. Add garam masala and fresh coriander leaves.
6. Roll out the dough into six roundels and cut from the centre. Make a cone and seal the edges with water. Fill with the potato mixture and seal the edges as for samosa.
7. Deep fry in oil till crisp and brown.

Recipe courtesy of Sify Bawarchi