Ingredients :

• 1 cup of flour
• ½ teaspoon Garni Whole Cumin
• ½ teaspoon Garni Ajwain Sabut
• Vegetable Oil
• Kitchen salt
• 1 cup of warm water
• 2-4 potatoes
• 2 sliced onions
• 2 Green Chillies
• 1 chopped carrot
• ¼ cup of green peas
• 1 and a half teaspoons of Ginger Garlic paste
• ½ teaspoon of Garni Garam Masala Powder
• ½ teaspoon of Garni Turmeric Powder
• ½ teaspoon of Garni Red Chilli Powder
• ½ teaspoon of Garni Coriander Powder
• 1 teaspoon of Garni Whole Cumin
• 1 teaspoon of Garni Ajwain Sabut
• Kitchen salt
• Vegetable oil (frying and tempering the filling)

Instructions :

• In a deep bowl, mix the flour, cumin seeds, ajwain seeds, oil and salt with warm water and make a smooth dough and brush some oil over the dough.
• Keep it aside while covered by a damp cloth for half an hour.
• Boil the potatoes and peel off the skin.
• In a pan, heat 2 tsps of oil and crack the cumin seeds and ajwain seeds.
• Add onions, green chillies, and ginger garlic paste and saute until the onions turn pink.
• Add the carrots and green peas and saute for another 2 minutes.
• Now add the garam masala powder, turmeric powder, red chilli powder, coriander powder, and salt and saute for another 2 minutes and turn off the heat.
• Mash the potatoes and add it to the veggie mix and mash it well. Check if the filling is seasoned properly.
• Take the dough and make small tennis ball-sized balls (You may make larger balls depending on the size of the samosa preferred).
• Roll each ball into an oval shape with a rolling pin and cut it in half.
• Make a cone by joining both the ends of the halves and pinch them together with the help of some oil or water.
• Add 1 tsp of the potato-veggie into the cone and fold in the end and again pinch it so that it is tightly closed.
• Heat some oil in a deep pan to almost 350 degrees and add the samosa one at a time and fry it until it's golden brown.
• Serve hot and fresh with ketchup, mint chutney or dates chutney. Enjoy!