For Pastry:
•	2 cups plain flour or maida
•	4 tbs. cooking oil
•	1/2 tsp. salt
•	Water to make dough
•	For the filling:
•	4 large potatoes, boiled in their skin.
•	1 cup frozen pea (optional). If using fresh peas, boil and drain
•	3 tbs. oil
•	1 tsp. cumin or jeera seeds
•	1/4 tsp. asafoetida powder (don't worry if you don't have this)
•	1 inch piece of ginger, peeled and grated
•	2 green chillies, finely chopped
•	1 tsp. coriander powder
•	1/2 tsp. chilli powder
•	1 tsp. amchoor (dry mango powder). If you do not have this, use
1 tbs. lemon juice instead
•	1 tsp. Garam Masala
•	1 tsp. cumin seeds, dry-roasted and coarsely ground
•	1 1/2 tsp. salt (to taste)
•	A handful of fresh coriander leaves, de-stalked and chopped
•	Oil for deep frying
•	No turmeric is used in samosa filling

1.	Making Filling:
2.	Cool boiled potatoes, peel and cut them into very small cubes.
3.	Heat oil in a wok or a frying pan.
4.	Add cumin seeds and asafoetida powder, allow seed to splutter
or turn brown, not burn.
5.	Add ginger and green chillies, fry for a minute.
6.	Add potatoes, peas, salt, coriander powder, roasted cumin,
garam masala, chilli powder, amchoor (dry mango powder) or lemon
juice. Stir well to coat potatoes and peas with spices. Cook on
low heat for 5-6 minutes, stirring gently, until almost cooked.
You do not want to overcook and mash the potatoes.
7.	Adjust salt and seasoning and lemon juice. Add coriander
leaves and mix.
8.	Turn the heat off and leave the mixture open, to cool.
9.	Making Pastry:
10.	Place flour, salt and oil in a bowl. Rub with your fingers,
like pastry flour. It should look like bread crumbs.
11.	Make a firm dough, adding a little water at a time. I tend to
make mine in a food processor these days. If making by hand,
knead it well.
12.	Keep aside for 20 minutes and then knead again, until smooth.
13.	Making Samosas:
14.	Make a little ‘glue’ by adding 2-3 tbs. water to 1 tbs. of
plain flour and mixing to a thick liquid. Keep aside.
15.	Divide the dough into 8-9 portions and make balls, using
greased hands. Keep covered with a moist muslin/handkerchief or
'j' cloth.
16.	Mix 1 tsp. flour with 2 tbs. water, to make a 'glue' Keep it
aside.
17.	Roll out one ball at a time on a greased surface, into an 7-8
inch circle/chapatti, approximately 2-3 mm thick. Cut it into
half using a knife. You now have 2 half circles
18.	Lift one half in your palm and bring edges together,
overlapping one over the other, making a cone.
19.	Brush a little glue on one of the overlapping edges and press
the other edge over it gently with a 4-5 mm. overlap, to give the
cone a good seal. If not sealed properly, it opens up during frying.
20.	Now fill one cone with approximately 2 tbs. of the potato
mix. You should have enough edge left at the top (4-5 mm.) to get
a good seal. Using 'glue', press and seal the top edges together.
21.	Make all samosas like this. Keep them covered with a moist
cloth. If pastry is allowed to dry, it is more likely to burst
during frying.
22.	Heat the oil in a wok or karahi to medium heat. If the oil is
too hot, samosas will be soggy and not crisp. Oil should not be
'smoking'. Test by putting a small piece of dough into it, it
should sizzle and rise gently to the top.
23.	Put as many samosa as will spread out easily in your wok and
fry gently to golden brown. Turn them over gently a few times to
ensure even browning. Take out and place on kitchen paper, to
absorb surplus oil.
24.	Serve hot with Green Mango Chutney or Tomato Ketchup.
25.	Also see Chat Selection.
26.	For freezing, it is best to use the chapatti method of making
samosas, see notes.
27.	Make small, egg sized balls of dough. Roll out one at a time
like a thin chapatti and cook on a heated griddle for a minute or
so. There is no need to cook the other side, but you can, very
slightly. Make a stack of chapatties before making samosas as
follows; cut each chapatti into half and continue as above, step 16.

Notes
•	For a quick version, you can use ready made, white flour
chapaties or white tortillas. Cut each into half and proceed
exactly as above. These samosas will fry faster than the
home-made pastry ones, so be careful, keeping the oil temperature
to medium hot only.
•	Samosas can also be made with Filo Pastry or Chinese spring
roll pastry.