Heat oil in a pan and add cumin seeds and aseftida. Stir and add ginger and green chillies. Sauté for a minute until the raw taste from ginger is gone.
Keep the heat low, add green peas, spices, and salt and mix well. Remember to keep the heat low at this moment.
Add crumbled potato, raisins and cashew nuts. Mix and cook over medium flame for 5 minutes. Add amchur powder and coriander leaves and set aside.
For outer covering
Take all purpose flour, salt, oil and carom seeds in a bowl. Mix until the flour becomes crumbly.
Add enough water and knead a pliable dough Divide and shape the dough into small balls. Keep it covered.
With the help of rolling pin, roll one ball into an oval disc shape. Take a knife and cut the round through the center. Now fold one semi-circle in the shape of a triangle, sealing the edges with water along the fold.
Place two tablespoonful of stuffing in the cone and seal the outer edges by applying some water. Repeat the same procedure with the rest of the balls.
Heat enough oil in a wide pan or wok. Add few samosas at a time and fry the samosas into the oil on low heat till golden from both sides.
Drain on paper towel and serve hot with Tamarind chutney and Mint Chutney.
Notes
Keep the dough covered all the time while making the samosa.
Always fry the samosa on low medium heat.
Seal the edges properly using water or else samosa will open while frying.
Adjust the spices and salt as per your taste.
You can use any mixed veg, paneer or soya keema filling to make the samosa.
Keyword Samosa, Veg Samosa, North Indian, Street Food