Aloo Samosa

Ingredients:
PASTRY:
225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water
FILLING :
2 tbsp oil
1 tsp cumin seeds
1.5 cm. ginger, grated fine
1 tsp garam masala powder
2 cup boiled, peeled, small diced potatoes
1 tsp red chilli powder
1 tsp mango powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chilli powder
salt to taste
1/2 cup green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 cup coriander leaves, chopped
1 tbsp lemon juice
oil for deep frying
Method:
To prepare the filling:
Heat the oil over medium heat.
Add the cumin seeds.
When they sizzle, add the coriander, red chilli, cumin and mango powders.
Add the ginger and green chillis.

After a few seconds, add the potatoes and the peas.
Add the garam masala, lemon juice, salt and mix well.
Taste and adjust seasoning.
Cover and cook for 1-2 minutes.
Remove from heat and allow to cool.
Add the chopped coriander and mix well.
Stir in the garam masala powder, green chillies.
Remove from heat and add the lemon juice.
Cool thoroughly and mix in the coriander leaves.
To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour.
Rub in well.
Add enough warm water to mix a soft dough.
Knead until the dough feels soft to the touch.
Fill these cones with the prepared filling, leaving about 1/2 cm.
border on the top of the cone.
Now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.