How to make samosa ?

Ingredients

PASTRY:
225g flour
50 g ghee or clarified butter
1/2 spoon salt
1/2 spoon caraway seeds or ajwain
75 ml warm water

FILLING :
2 spoonoil
1 spoon cumin seeds
1.5 cm. ginger, grated fine
1 spoon garam masala powder
2 boiled, peeled, small diced potatoes
1 spoon red chilli powder
1 spoon mango powder
2 spoon coriander powder
1 1/2 spoon cumin powder
1 spoon chilli powder
salt to taste
1/2 green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 coriander leaves, chopped
1 spoon lemon juice

oil for deep frying

Method

To prepare the filling:
Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillis.

After half a minute, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Stop heating and allow to cool.

Add the chopped coriander and mix it.

Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.

To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch.

Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.