Aloo Samosa

Ingredients:
4 medium potato (boiled and cubed)
1/2 cup peas
1 tsp fennel seed
1 tsp crushed coriander seed
pinch of asafoetida
2 green chilies chopped
1 onion chopped
1 tbsp ginger garlic paste
1 tbsp chaat masala
1/2 tbsp mango powder
1/2 tbsp coriander powder
1/2 tbsp garam masala
1/2 tsp turmeric
4 tbsp oil
chopped coriander leaves (optional)
Salt
Extra oil for deep frying samosa

For Dough:
2 cup all purpose flour
Water to knead the dough
4 tbsp oil
1/2 tsp carom seed
Salt

Directions:
Heat oil in a pan and add fennel seed, crushed coriander seed and pinch of asafoetida. Give it 20 seconds and then add in the onions, green chili and peas. Let it all cook together for 3-5 mins. Then add in ginger garlic paste and cook it until raw smell is gone. After the ginger garlic is cooked add in all the spices chaat masala, mango powder, garam masala, turmeric and coriander powder. Saute all the spices for a minute and then add in the cubed potatoes and salt. Mix it well and add coriander leaves and let it all blend together with the potato for 2-3 mins and then turn off the stove.

Dough:
In a bowl mix the flour, salt, carom seeds and oil. Mix it all together and combine the oil with flour. Rub it between your palm to coat the flour properly. Then knead it with water as needed. Make sure to have a stiff dough. It will make your samosas crispy. Let the dough rest for 30 mins before using it.

Prepare Samosa:
Take the dough and make small ball. Then roll it out to form a circle. Take a knife and cut it in half to form half moon. Take 1 half and rub it with water and on all edges. Then stick the flat ends together to form a cone. After you form the shape stuff it with potato filling and seals the ends. Continue the process until you got enough. Then heat oil in a deep pan and add a pinch of dough to check if the oil is heated. If the dough floats up then go ahead and add your samosas and fry until golden brown. Then serve it with your favorite chutney.