Samosa is one of my favorite snacks.

• Roast corriende seed, aniseed and cumin seeds for 2-3 minutes on low heat till it realised aroma. Now grind it in a coarse powder.
• boil potatoes. Peal them and dice potatoes in bite size pieces.
• In a frying pan, add ghee, once the ghee is hot, add choped ginger and chillies, add tumeric, salt, red chilli powder.
• Now add poatoes and defrosted peas in hot water.
• mix well.
• Cover with the lid and let it cook on medium heat for 5 min.
• Now uncover the lid and add rosted and grinded powder. Mix well and let it cook for another 5-10 min. This will help to remove all moisture from the mixture.
• Stir the mixture occassionally but try to over mix it other wise potatoes will break.
• Once the filling is ready, transfer in a dish and let it cook down completly. At least 30 min in room temprature.
• Now to make dough, in a bowl, take flour, salt to taste, ajwain and melted ghee.
• Now mix everything well in flour untill break crumb texture or like damp sand that you can squeese the dough in a hand and will take shape but breaks as soon as you try to lift it.
• Now add water and kneed in a firm dough. Cover it and leave it to rest for 15 min. The dough should be quite stiff so control on the water.
• Now take a small amount of dough and roll like chapati but in ovel shape.
• Once it’s ready, cut it in half and use each half for one samosa.
• Make a cone shape of each half. Seal the edges by applying little water. Fill the samosa stuffing. Don’t over fill. Once happy with filling, close the open edge by applying little water again on the edges. Make sure the pastry / chapati is properly sealed to avoid leaking filling in the oil while frying.
• Fry on high to medium heat it they are nice and golden. Enjoy!