Samosa

In a large bowl mix the flour, semolina flour/sooji, salt, carom seeds/ajwain, oil and water. Mix it together to make a soft dough. Set the dough aside and cover it with a damp cloth. Let the dough sit for at least 15 minutes.

Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and heat them. As cumin seeds start to crack, add green chilies and peanuts and saute for few minutes.

When the peanuts start to turn brown, add peas and let it cook for 2-3 minutes till the peas get soft.

Add potatoes. Stir in garam masala, coriander powder, raisins and amchur. Let it cook for 5 minutes, so that the potatoes take the flavor of the spices. Add chopped cilantro and let the mixture cool.

Put 2 tablespoons of water and 1 tablespoon of all-purpose flour in a small bowl and mix to make a paste and keep aside.

Divide the dough into 15 equal parts. Roll each ball into 6-inch diameter circles and cut each circle in half.

Brush the edge of each dough circle with the water and all purpose flour paste and form a cone shape around your fingers, sealing the dampened edge.

Fill the cone with 1 1/2 tablespoon of the filling mixture.

Now close the top of this cone into a triangle shape, Press the two dampened edges together to seal the top of the cone. Continue filling the rest of the samosas.

Heat about 1-1/2 inches of oil in a frying pan on medium heat. Keep the temperature of the oil around 350°F. Once oil is hot add some of the samosas and turn the samosas often. Fry the samosas in hot oil until crisp and brown on all sides. When done, take them out of the pan and drain on a paper towel. Enjoy with your favorite dip.