Samosa (Spicy and Tangy Potato-Green Pea Pockets)

First make the filling. Heat a skillet on medium-high heat. Add 1 teaspoon oil. When oil becomes hot, add cumin seeds, green chilies and ginger paste. Stir it and let it cook for a minute or two. Put the gas flame to low. Add green peas and salt. Cook till peas soften about 7-10 minutes while stirring frequently.

Meanwhile, break up the boiled potatoes using your hands and crumble them in fine or small pieces. After the peas have softened add the potatoes to the cooked peas. Mix it. Add red chili powder, coriander powder, mango powder, garam masala and salt to taste. Mix it all together. Cook it for 10-12 minutes or until the mixture cooks up nicely and your home smells heavenly.

Set it aside and let it cool.

Add flour into a mixing bowl. Add carom seeds, salt and oil. Mix it all together using your hands so flour gets evenly coated with oil. Now add a bit of the hot water and mix to combine the dough. Keep adding water 1-2 tablespoons at a time until the dough comes together. Keep it little soft but not too sticky. Let it sit for 15 minutes.

Take a deep skillet for frying. Pour oil into the skillet and let it heat up over medium heat. Divide the dough in four equal sized balls. Take one ball at a time. Flatten ball into a thin circle. Divide the circle into two semi circles.

In a small bowl, combine 2 tablespoons water and 2 teaspoons flour. Mix it and keep aside. This paste will be used as a sealant.

Now take one semi circle in your hand. Using your finger, coat the straight side of the semi circle with the sealant we just made. Now bring the two corners of the semi-circle together and overlap the vertical sides to make a triangle. Make sure you pick them up immediately and it will look like a triangular pocket in your hand. Put filling inside it but do not over pack. Seal the edges of the dough together using your hands, then rub a little sealant along the sealed edges. I have made a little drawing to show the steps to make a pocket. Go to my blog to check those steps.

Make sure oil is hot by dropping in a little piece of flour. If it comes to the top and sizzles immediately, then oil is ready. If not, then wait till it reaches desired hotness. Fry a few samosas at a time on low-medium flame till the crust becomes golden brown. Remove them from the oil using a slotted spoon. Place them on a paper towel to soak up the additional oil. Repeat frying the rest of the samosas.

Serve hot with fresh chutney. Enjoy.