Plain Flour: 500 gms
Refined Oil: 1 cup
Salt: to taste
Potatoes: 500 gms
Cummin seeds: ½ tablespoon
Oil: 2 tablespoon
Red Chilli powder: ¼ tablespoon
Green peas: 100 gms
Coriander seeds: 1 tablespoon
Roasted cumin powder: ¼ tablespoon
Coriander powder: ½ tablespoon
Amchoor powder:1 tablespoon
Garam masala: ½ tablespoon
Chat Masala: ½ tablespoon
Oil for frying
Salt to taste
Take flour in a deep dish. Add salt,ajwain and oil to it. The quantity of oil should be good enough to bind the flour in fist size chunks. Add a little water and make smooth dough.
For the stuffing, take oil in a pan. Add whole coriander seeds and cumin seeds. Once the seeds start crackling up, add peas and finely chopped potatoes. Add salt, garam masala,red chili powder and roasted cumin powder. Cover the stuffing with the lid and let it cook for 5-10 minutes. Keep stirring in between to avoid it getting burnt from the bottom of the pan. Once the potatoes are done, bring it off the flame and add chopped coriander and chat masala.
Now, take ball sized dough and roll it out to make a flat disc. Cut it into halves.
Take one half of the disc and fold it like a cone. Place a spoon full of stuffing inside the cone and seal the ends with the help of little water.
Take oil in a kadhai. Deep fry samosa till they turns golden brown.