A spicy potato filling encased in a crisp and flaky pastry. Serve as the perfect appetiser with Mint and Coriander Chutney

Samosa Filling
_____________________________________________
2 medium sized potatoes
2 inch ginger grated
1 medium sized onion roughly chopped
¼ cup peas
1tsp Mango powder (Amchoor)
1tsp lemon juice
Handful fresh coriander
2 green chillies roughly chopped
1 tsp turmeric powder
1 tbsp cumin seeds
1 tsp garam masala
Oil for frying and making filling
Salt to taste
_____________________________________________

Heat oil in a pan
Add the cumin and wait till it changes colour.
Then add chopped onions. Saute them for 5 mins but do not brown them.
After 5 minutes add your grated ginger and green chillies.
Then add turmeric powder, salt. Stir for about 1 minute.
Add your potato cubes along with the peas and give it a good mix with all the spices.
Add some water in order to soften the potatoes. (do not add too much as your potatoes will get mushy)
After your potatoes are cooked properly then add the garam masala, amchoor powder, lemon juice and fresh coriander.
Mix well and switch off the flame.

Samosa pastry
_____________________________________________
Plain flour
Caraway seeds (ajwain seeds)
Salt
Clarified butter (known as ghee)
Luke warm water
_____________________________________________

Mix all the above ingredient except the water.
Then add water slowly to make a stiff dough.
Rest the dough for 5-10 minutes before rolling out the pastry.