For the Filling
3 large potatoes – boiled and mashed
3/4 cup peas – boiled
1/2 cup onions – chopped finely
3-4 tbsp coriander – chopped finely
1 tbsp cumin seeds
2-3 tsp each of turmeric powder, red chilli powder and garam masala
3 tsp salt
2-3 green chillies – chopped
1 tbsp garlic paste
For the Shell
3 cups all-purpose flour (maida)
1 tbsp semolina (rawa)
2 tsp salt
3-4 tbsp oil
warm water for kneading the dough
Oil for frying
For the filling, set a pan on medium heat and add the cumin seeds and grren chillies. Next add the garlic paste and onions and saute for a minute. Then add the remaining ingredients and mix well. Keep aside.
For the shell, mix the salt, semolina and flour together and add the oil to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead the dough (not too thin or soft, just pliable enough) using warm water. This helps make the crust more crispier. Use very little water at a time so that you do not make the dough to watery. Cover with a wet cloth and leave aside for 10 mins.
Now take a small portion of dough, roll into a ball and use a rolling pin and some extra flour to form a large 5″x5″ circular shaped puri. Cut into 2 semi-spheres using a knife.
Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides/edges over the filling to form a triangle.
Use light oil and water mixture on the edges to seal them properly on all 3 sides and form a triangle pastey. Make all the samosas in this way and refrigerate for 5 mins.
Meanwhile, heat oil in a large pan on medium flame. When the oil gets hot enough, drop 2 samosas in the frying pan at a time and fry on both sides at low-to-medium flame till they turn into a light golden color (about 1 min). Do not over-fry.
Remove and drain them on a tissue paper. You can reheat them in the microwave or oven if you want to savour them later.