FOR COVERING Whole wheat flour (atta)
Carom seeds (ajwain)
Stuffing Potatoes cut into small pieces
Green peas, blanched
1/2 inch piece
Green chillies chopped
Red chilli powder
Dry mango powder (amchur)
Garam masala powder
Fresh coriander leaves chopped
Mix the ingredients for the covering.
Add five to six tablespoons of water and knead to a smooth, stiff dough.
Let it rest, covered with a damp cloth, for 10–15 minutes.
Heat a non-stick pan and lightly roast the cumin seeds.
Add the ginger, green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt.
Stir well. Sprinkle over a little water and cook, covered, for 10–12 minutes. Add the blanched green peas and cook for 5 minutes on a low heat.
. Add the coriander leaves and mix
Let the mixture cool and divide into eight portions. Preheat the oven to 200° C.
Divide the dough into four equal portions and roll them into balls.
Then roll them into oval-shaped rotis . Cut them in half and dampen the edges with water.
Shape each half into a cone and stuff it with the potato-and- peas filling.
Seal the edges well. Arrange the samosas on a baking tray and bake in the preheated oven at 180°C for 20–25 minutes, turning them every 5 minutes. Best had hot with green chutney.