Samosa

Ingredients:

• Maida - 2 cups
• Ghee - 4 table spoons
• Ajwain - 1/2 tsp
• Potato - 4 large ones
• Ginger and garlic - finely chopped -  1 table spoon each
• Peas - a hand full
• Garam masala - 1 tsp
• Amchur powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - a pinch
• Salt to taste
• Oil - for deep frying the samosas

Preparation:

• Add ajwain and 4 table spoons of ghee to Maida and add little water to this to make a slightly hard dough.
• Cover this up with a lid and keep it aside till the masala for stuffing is prepared.
• Boil the potatoes in a pressure cooker for up to 2 whistles. Add little salt and turmeric powder before boiling.
• Peel the skin and mash the potatoes nicely with hand.
• Heat one table spoon ghee in a pan and add the chopped finely ginger and garlic and saute them for a min and then add in the mashed potatoes.
• Add salt, aamchur powder, garam masala, chilli powder and coriander powder to the mashed potatoes and mix them up well. 
• Now add some boiled peas mix them together with the potatoes and the masala is ready for use.
• Take a large lemon sized portion of the dough and flatten it using a rolling pin to get an oblong shape. Use a little oil instead of flour while spreading the dough so that the dough doesn't stick to the rolling pin or the board.

• Cut this in the middle using a knife. 
• Grease a little water on the straight end of the dough and fold it as shown in the picture to get a cone.
• Stuff in a spoon full of potato masala.
• Grease the top portion of the cone with a little water and seal the samosa well so that it doesn't open while deep frying.
• Heat oil in a deep frying pan on very low flame and when the oil is just getting hot, drop in the samosas and let them get fried for some time. This might take a while since the oil is not very hot and that helps in getting the inner layers of maida get cooked.
• When the samosa turns slightly brown, it means that the maida is fried well.
• Now increase the flame and put it on high so that the samosa quickly turns golden brown.
• Remove excess oil using a tissue paper and enjoy delicious samosas with tomato ketchup.