Ingredients:

• For stuffing: 4 medium-sized – potatoes.
• 1/2 cup – peas (boiled).
• 2 tsp – oil.
• 1 tsp – cumin seeds.
• 1.5 tsp – Red Chilli powder.
• 1.5 tsp – Mango powder.
• 2 – Green chillies (chopped).
• 2 to 3 tbsp – Coriander leaves (chopped).
• salt to taste| For covering:
• 125g – flour.
• 25g – semolina.
• 1 tsp – cumin seeds.
• 4 tbsps – oil.
• enough lukewarm water to knead the dough.
• oil for deep-frying.
• salt to taste.

Method:

1. For the stuffing:
2. Boil the potatoes till they are done.
3. Let it cool and then cut it into small cubes.
4. Mix together the boiled peas and cubed potatoes.
5. Add salt and mix it well.
6. Heat oil in a small kadai and add cumin seeds to it. When the seeds start to splutter, add red chilli powder, mango powder and chopped green chillies.
7. Saute for a few seconds and pour it evenly on the potato peas mixture.
8. Add finely chopped coriander leaves to it.
9. Mix it well and let the stuffing cool.
10. To make patties for samosas:
11. Sieve the flour and the semolina.
12. Add salt, cumin seeds and oil to the sieved flour and semolina.
13. Knead well using sufficient lukewarm water to make a dough that is neither too soft nor too stiff.
14. Keep the dough covered for about 20 to 30 minutes.
15. Roll out round thin chapattis and cut each chapatti into two halves.
16. Shape each half into a cone.
17. Fill each cone with 2-heaped tbsps of the potato peas mixture and seal the edges with water.
18. Heat oil in a kadai and deep fry the samosas on a low flame till it is golden in colour.
19. Serve it hot with green chutney.

Recipe courtesy of Anita Raheja