Sieve maida and mix in ajwain, ghee and salt to taste. Knead into a stiff dough adding water as required. Cover with a damp muslin clothe and keep for ten to fifteen minutes.
Wash green peas and cook in salted boiling water till soft. Refresh in cold water and let drain completely.
Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Peel, wash and cut potatoes into small cubes. Clean, wash and chop coriander leaves.
Heat oil in a pan, add cumin seeds. As they begin to change colour, add ginger, green chillies and potato cubes. Add red chilli powder, salt, dry mango powder and garam masala powder. Stir well.
Sprinkle a little water and cook covered till potatoes are done. Add green peas and cook for five minutes on low heat. Add coriander leaves and let the mixture cool. Divide into sixteen equal portions and shape into balls.
Divide dough into sixteen equal portions and roll them out into thin elongated discs of four-inch diameter.
Cut into half and apply water on the edges. Shape into a cone and stuff with potato and peas filling. Seal edges well.
Heat sufficient oil in a kadai on medium heat. Deep fry samosas in medium hot oil till crisp and golden brown.
Serve hot with tamarind chutney. |
