Samosa

Take a bowl and add All-Purpose-Flour, Carom seeds, Salt 1/2 tsp and 2Tbsp Oil.

Mix it well. Do NOT add water yet. The idea is to mix Oil with flour first. Once Oil and flour gel with each other, add small amount of water gradually and knead to make a dough. We would use approximately 1/4 cup of water in kneading this dough.

Keep kneading the dough. No need to add more water. Just wet your palm with water, if you feel that dough is not sticking. The dough is quite smooth and we cannot see any visible breaks in its consistency. This is the indication of its readiness.  Cover it with a cotton cloth and keep aside. We will make the Potato filling for Samosa now.

Now, take a pan and add 1/2 Tbsp of Oil. Heat it on high flame for 30 seconds. Once hot, add Cumin seeds and wait till they get golden brown in color. Then add gr chillies n chopped ginger.

Once done, Add Mango powder, Red Chili powder, Garam Masala, Coriander powder and Asafoetida. Stir spices and add Peas immediately. Fry for 5 mins. Turn stove on low flame. Add Coriander leaves . Add Potatoes and Salt 1/2 tsp. Mix it well. Switch off the flame. Let it cool.

Take a small portion of dough about 1 inch in diameter and roll it into a circular flat-bread. Use a rolling pin. We can make 2 Samosas with 1 flat-bread. Hence, divide it into two portions with a knife. Now, we will use one semi-circle at a time. Keep the circular portion of the semi-circle facing your eye. Pick any one of the straight sides and fold it over. 

Dip your index finger in water and apply it on gently on this straight flipped corner. The idea is to make the other straight end stick to it using water, thereby giving it a conical shape. Place the other end on top of this to make two ends stick to each other. Press it lightly so make them stick together. Now, hold the cone in your palm with thumb and index finger. Fill the Potato mixture about 1.5 tsp. Do NOT add too much potato mixture as it might break the Samosa skin while frying. You have to once again dip your index finger in water and apply it gently on the circular cone’s edge. Close the cone and press it with your fingers to lock the mixture inside. Make sure that there is no opening in the cone's edge else the Potato might come out while frying.