Samosa Recipe....!!!!!

 Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

INGREDIENTS-
2 potatoes boiled and chopped
1 cup boiled green peas
1 tablespoon clarified butter (ghee)
1/2 cup coriander leaves
1 teaspoon chill powder 
salt to taste
1/2 teaspoon chaat masala
1 teaspoon garam masala
pinch off turmeric powder 
 1/2 tbsp. ajwain seeds 
1 cup plain flour (maida)
1 tbsp. cumin seeds 

METHOD (filling)-
- Heat 1 tbsp. clarified butter (ghee) in a round bottom pan. Add cumin seeds and red chilli powder.  Add chopped potatoes. Add green peas and mix well. Mash the mixture a little bit.

- Add coriander leaves,turmeric owder,  garam masala and chaat masala. Mix it well. Add salt as per taste.

- Turn off the flame and keep the filling aside for cooling.

(Covering)
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add ajwain, salt and 1 and 1/2 tablespoons of hot ghee. Add some water in the flour making a well.

- Mix the flour well and knead a medium consistency dough. Keep it aside for 15 minutes.

(Samosa)
- With the help  of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of the small pieces of the dough. 

- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.

- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.

- Apply  a little bit of water to the edges and stick them well.

- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them again.
- Enjoy the samosas with ur favourite chutney