Ingredients:

 Dough:

• 1 ½ cup refined flour
• 3 tbsp vegetable oil
• Salt to taste
• ¼ cup water (As required)

Stuffing:

• 4 potatoes boiled
• ¼ cup vegetable oil
• 1 onion finely chopped
• 1 1/8 cup peas
• 5 gm ginger chopped
• 2 green chillies
• 3 tbsp coriander leaves chopped
• 2 tbsp water
• 1 tbsp coriander powder
• 1 ½  tsp garam masala powder
• 1 ½ tsp cumin powder
• 1 tsp red chilli powder
• 1 tsp mango powder
• 1 tbsp lemon juice

Method:

• To make Dough: Sift together flour and salt into a bowl. Add oil and rub it in with your fingers till mixture resembles fine bread crumbs.
• Gradually add water, mixing and gathering flour to make a stiff ball.
• Knead till dough is smooth and elastic. Keep covered with a damp cloth for ½ hour.
• To make stuffinig: cut 3 potatoes into 3/4cm cubes. Mash 1 potato.
• Heat oil in a oan on medim heat for about 2 minutes. Add onion.
• Fry till light brown. Add peas, ginger, green chillies, coriander leaves and water. Stir.
• Cover and cook on low heat till peas are tender and water has evaporated, stirring occasionally.
• Add cut potatoes, salt, coriander, garam masala, cumin, chilli and mango powders.
• Stir for about 2 minutes. Add mashed potatos and lemon juice.
• Stir fry for 1 minute. Allow mixture to cool.
• To make samosas: Knead dough for 1 minute. Make 12 balls.
• On a floured board, roll a ball of dough into a thin flat round 15cm in diameter.
• Cut round in half with a sharp knife. Dampen the cut edge of one half with water.
• Pick up and form a cone, making a ½ cm overlapping seam. Press to seal.
• Fill cone with 1 ½ tbsp. stuffing.
• Close top of cone by sticking the open edges together with a little water to form a ½ cm seam.
• Pinch top seam firmly to form a scalloped edge. Cover with damp cloth.
• Assemble remaining samosas in the same way.
• Heat oil in deep fry pan on high heat for about 5 minutes. Reduce heat to medium.
• Add 6 samosas one after the other. Fry till dark golden brown.  Remove and drain.
• Fry remaining samosas in the same way.
• Serve hot with hari chutney or ketchup.