Potatoes - 6, medium
Green peas - 1/2 cup
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Asafoetida - a pinch
Red chilli powder - 1/2 tsp
Green chillies - 3-4 (increase or decrease according to your spice level)
Ginger - 1/2 inch piece
Fennel Seeds - 1/2 tsp
Turmeric powder - a pinch
Crushed black peppercorn - 1/4 tsp
Garam masala - 1 tsp
Amchur (dry mango) powder or Anardana (dried pomegranate seeds) powder - 1/4 tsp
Coriander powder - 1/2 tsp
Crushed dry roasted coriander seeds - 1 tbsp (optional)
For samosa cover:
All purpose flour - 1 cup
Wheat flour (Aata) - 1 cup
Salt - 1 tsp
Carom seeds (Ajwain) - 1 tsp
Oil - 4-5 tbsp
Water - about 1/4 cup
Oil for deep frying
Dough for the samosa wrappers:
In a mixing bowl, mix 1 cup all purpose flour and 1 cup wheat flour together. You can also use 2 cups of all purpose flour and leave out wheat flour. Add salt, carom seeds and oil. Mix well with your hands, it will become crumbly. Add a little water and knead it to a firm dough. Cover and leave for 15-20 mins.
Make the filling:
Wash and peel potatoes. Pressure cook with salt and enough water to cover the potatoes, for about 4 whistles. Or you can boil them on an open stockpot till its cooked.
Drain and mash roughly. You need to have some chunks in there too.
Grind green chillies and ginger into a paste.
Heat 1 tbsp of oil in a pan on medium heat. Add cumin seeds, asofoetida, red chilli powder and fennel seeds. Allow it to temper for 10 seconds and add the green chilli - ginger paste. Sauté for few seconds and add green peas, turmeric powder and coriander powder. Cover and cook for 2 minutes. Now add the mashed potatoes and mix. Add garam masala, amchur/anardana, black pepper. Taste and adjust salt. Mix well and take off heat. Let it cool down completely.
Make the samosas:
Roll the dough into lemon sized balls. Now roll it out with a rolling pin into an circular or elliptical shape. Cut it in half with a knife. Fold the cut edge in half and stick them together. You can dab some water for help in sticking. It should form a nice cone shape. Fill this cone with the stuffing in keep it compact. Then pinch and fold a portion of the outer edge. Then pinch from two sides and close together in the middle. Pull the edge up a little. You can refer Sanjeev Kapoor's video recipe below to understand this technique. From 8:08 onwards.
Heat oil in a deep wok or frying pan to a medium heat. Deep fry the samosas till they turn an nice golden brown color.
Serve with date and tamarind chutney and/or coriander-mint chutney. If you don't have these chutneys, you can use ketchup as well.
Or you can use these to make an amazing Samosa Chaat.
Notes: You can store these samosas in the refrigerator for a couple of days, and fry them whenever you're ready to eat.
Oil can be any vegetable oil like canola oil or even olive oil for a healthier option.
You can even bake these samosas instead of deep frying for a healthier snack. Just pre-heat the oven to 400°F, and bake the samosas on a baking sheet for 15-20 mins until they're golden brown.