Recipe can be found at Zesty South Indian Kitchen
What you need
All purpose flour: 1 ½ cup
Ghee/Clarified butter: 2 tablespoon
Salt: ½ teaspoon
Potato: 2 big
Green peas: ½ cup ( I used frozen)
Ginger chopped finely: 1 tablespoon
Green chili: 1 no
Whole coriander seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Red chili powder: ¼ teaspoon
Gram masala: ¼ teaspoon
Turmeric: 1/8 teaspoon
Cilantro/coriander leaves: 2 tablespoon (chopped finely)
Lemon juice: ½ of one lemon
Salt: ½ teaspoon or to taste
Olive oil: 1 tablespoon
Canola oil: 4 cups
How I made
First make the dough covering:
Mix the flour and salt, Add the ghee and mix till you get a bread crumbs texture.
Slowly add Chilled water to this mixture and make soft dough. Knead well for about 8 minutes.
Cover and set aside to rest for at least half hour.
To make the filling:
Boil potatoes with a pinch of salt until they are fully cooked using a pressure cooker. Remove the skin and mashed in into thick pieces and set aside.
In a sauce pot heat little oil add crushed whole coriander seeds and cumin seeds and toast for a while, then add finely chopped ginger and green chilies saute for a minute. Now add the green peas along with turmeric powder, red chili powder, garam masala powder, and salt. Then add mashed potato and cook for a couple of minutes until it turns into a dry mixture. To this add chopped coriander leaves and mix once again. Do not add water, let this cool completely. Finally add lemon juice and mix everything once again and set aside.
To make the samosa:
First knead the pastry dough which has been sitting for 1/2 hour, divide them into 8 portions and put them under to a kitchen towel to avoid drying. Take one portion, dust the work surface with little flour and roll out into a 5 inch circular disc, then cut that into two pieces in the center.
Take one half fold to form a cone, apply little water at the over lapping seam and glue. Fill the cone with a spoon of potato filling and again seal the open edges with water. Repeat the same process and make more samosa.
In the mean time heat oil in a thick bottomed pan on medium flame until it reaches hot, there is no need to be smoking hot. . Deep fry the samosa in batches do not over crowd. Always fry them on low heat until they turn golden and crispy on the outside. It takes about 5 minutes to each samosa. Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney.