Samosa Dough

• 2 tbsp of Wheat  flour  
• 1 tbsp Ghee 
• A pinch of Ajwain 
• 1 tbsp Water
• Salt According to taste 

Samosa Filling

• 2 tbsp Peas (boiled and mashed) 
• 1 tbsp Onion (finely chopped)
• 1 tsp Coriander leaves (finely chopped)
• ½  tsp Turmeric 
• ½  tsp Salt
• ½ tsp Red chilli powder 
• ¼  tsp Black pepper powder 
• 1 tsp Ghee

• Prepare samosa dough and keep it aside for one hour so the dough can rest.
• For samosa filling, in a pan add ghee then peas and onion. Stir well.
• Add all the spices and let the mixture cook for two minutes properly.
• Add the chopped coriander leaves and mix well. Keep the mixture aside for 5 minutes.
• Take the kneaded dough and divide it in two balls. 
• Now, dust the ball with a bit of flour, and then using a rolling pin, roll it into a circular shape.
• Slice the flatten circular dough diagonally so you get two semi-circular pieces. 
• Pick up one of these pieces and lay it on your left hand so it should look like the letter D on your hand. 
• Wet the straight edge with some water.
• Now form a cone so that the top is wider and also open for you to stuff.
•  Add 2 tsp of filling and then add a bit of water to the edge of the cone and seal it shut.
•  Fry them in the peanut oil until golden brown from all the sides.
•  Serve with chutney.

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