Samosa

Ingredients:

For the dough:
All purpose flour - 2 1/2 cups
Rice flour - 1/4 cup
Ajwain / Bishop's weed / Carom seeds - 1 tsp
Ghee / Clarified butter - 3 TBSP
Oil - 3 TBSP
Salt - to taste
Water - 3/4 to 1 cup

For the filling:
Boiled, mashed potatoes - 3
Green peas, cooked - 1/2 cup
Ginger, chopped - 2 tsp
Cumin seeds - 1 tsp
Amchur /  Dry Mango powder - 2 tsp
Garam masala powder - 2 tsp
Red chili powder - 1 tsp
Kasoori methi / Dried fenugreek leaves - 1 TBSP
Salt - to taste
Oil - 2 tsp

Oil - for deep frying

Method:

1. In a large bowl, combine all purpose flour, rice flour, ajwain and salt.
2. Add the ghee and oil.  Mix well until crumbly. Rub the mixture between your palms for best result.
3. Add water little at a time and make a soft but a little tighter dough. 
4. Knead for 5 to 10 minutes. Cover and let it  rest for 30 minutes.
5. Meanwhile, heat 2 tsp oil in a pan.
6. Add cumin seeds.  Once they start to brown add the chopped ginger.
7. Add the mashed potatoes, peas, garam masala, mango powder, chili powder, kasoori methi and salt.
8. Mix thoroughly to coat and cook for a minute.  Let it cool.
9. Take a lemon size dough and roll into a thin circle.  You can apply little oil on the rolling surface for easy rolling.
10. Cut the circle into half to form a semi circle.
11. Take one of the semi circle and apply water to the straight edge.
12. Now fold both ends to the center to form a cone.
13. Stuff the cone with potato filling. 
14. Apply water around the cone and seal the edges. Repeat the process with rest of the dough.
15. Heat oil in a large pan or deep fryer.  Oil should be warm to ensure crispy outer layer.
16. Drop in the prepared samosas and fry in a warm oil, slowly increasing the temperature until golden brown.
17. Serve hot with mint, cilantro and tamarind chutney.