This recipe will yield about a dozen samosas.
For the stuffing, boil two medium potatoes and roughly crumble them; set aside. In a pan, heat a spoon of ghee and add cumin seeds, two chopped chillies and a teaspoon of ginger paste. Add the crushed potatoes and a half cup of peas, and a spoon of turmeric, a pinch of red chilli powder, a half spoon of garam masala, a half teaspoon each of cumin and coriander powder, a pinch of asafetida, salt to taste, and a half spoon of amchur powder. Stir together until mushy, add a half cup of chopped coriander leaves, and turn off the heat. Let cool.
For the dough, mix together two cups of maida (refined flour) with a quarter of a cup of melted ghee, a third of a cup of water, a spoon of ajwain seeds and a pinch of salt. Knead together into a smooth ball of dough.
To make the samosas, tear off a bit of dough and roll into an oval shape. Use a knife to cut the oval widthwise. Fold one half into a cone using water to bind the edges. Fill with stuffing and pinch the opening shut.
Deep fry or bake the samosas at 180 for 40-45 minutes. I baked for 25 minutes and flash-fried for a few seconds to get the texture right. Serve piping hot!
