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500 gms Potatoes

2 onions, chopped

2 tsp ginger-garlic paste

1 cup frozen green peas

1 tsp chili powder

1/2 tsp turmeric powder

1 tsp garam masala

2 tsps cumin powder

5 green chilies,finely chopped

1 tbsp lemon juice

1 tbsp coriander leaves, chopped

2 tbsps oil

Salt to taste

For Samosa Pastry:

250gm maida(all-purpose flour)

50gm ghee or butter

1/2 tsp salt

Warm water as required

Oil for frying



Add butter and salt to the flour. Rub in well, add enough warm water to mix a soft dough.

Knead until the dough feels soft and velvety to touch. Cover with moist cloth and keep aside.

Heat the oil over medium heat and fry the onions till light brown. Add ginger-garlic paste and green chilies .

Then add turmeric, cumin, chili powders, salt green peas and mashed potatoes and fry stirring frequently until completely dry.

Stir in garam masala, and coriander leaves.

Remove from heat and add the lemon juice. Cool before filling the samosas.

Divide the dough into small portions and roll into rounds.

Cut the rounds in half, fold each half into a cone shape, seal sides of cone with water and fill with potato mixture.

Seal open end with water.

Deep fry the samosas until they are golden brown and drain on absorbent paper.

Serve hot with green chutney and tamarind date chutney.

                                                        Vandana Dubey's Recipe Site.