Instructions

Making The Dough

• Take the flour, carom seeds, salt to a bowl. Mix them together and add some ghee to it.
• To make it more consistent, with your fingertips rub the ghee into the flour to get a breadcrumb-like consistency.
• The whole mixture should now clump together when joined and shall not fall apart.
• Add water in parts and knead the dough to make it firm.
• If the dough still looks a bit dry or floury, then add 1 to 2 tablespoons of water and knead.
• Cover the dough with a moist napkin and set aside for 30 minutes.

Making Potato Stuffing

• The first step to make the stuffing is to steam or boil the potatoes and peas till they are cooked completely.
• Peel the boiled potatoes and make small square like lumps of them and keep them aside for now.
• Next, roast all the spices. 
• When the spices are at room temperature, grind them into fine powder.
• Heat oil in a pan, add the cumin seeds and crackle them.
• Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
  Add the steamed green peas, red chilli powder, freshly ground spice powder and asafoetida.
• To make the stuffing all the more delicious, add 2 tablespoons of MOLO Mango Pickle
• Stir and sauté on low heat for 1 to 2 minutes.
• Add the potato and mix well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
• Keep this aside to cool down. 

Assembling & Shaping

• Now after the dough has rested, divide the fillingthat we had prepared into 6 parts for 6 samosas. 
• Take each piece and roll it in your palms first to make a smooth ball.
• Then roll it with a rolling pin/belan keeping the thickness to about 1 mm throughout.
• Cut with a knife through the centre of the rolled samosa pastry.
• With your fingertips, spread some water all over the edges so that its curved and the oil doesnt seep in.
• Join the ends to give it the shape of a samosa. 
• Press the edges so that they are sealed well.
• Stuff the samosa cone with the stuffing.
• Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

• Heat oil in a kadai for deep frying. Then, add stuffed samosa & quickly reduce the flame to low.
• Turn over in between and fry until golden. Fry them in batches. 

Serve hot with an extra serving of Molo Mango Pickle!