Samosa

Mix 2 cups refined flour with 1/2 teaspoon salt and 1/2 teaspoon crushed carom seeds.

Add 1/4 cup oil (Moyan) and mix well to help make the samosa covering crispy.

Knead the dough with lukewarm water gradually to a stiff consistency; it should not be too soft or too hard.

Cover and set the dough aside for 30 minutes to absorb water and become pliable.

Preheat a pan and heat 1 tablespoon oil.

Sauté 2-3 chopped green chillies and 1 inch grated ginger.

Add 1/2 cup green peas and cook with a tablespoon of water covered for 2 minutes until soft.

Add 4 boiled, peeled, and crushed potatoes to the pan.

Mix in 3/4 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chilli powder, and 1/4 teaspoon mango powder.

Roast the stuffing on medium heat until dry and aromatic, about 5-6 minutes, then switch off the flame.

Add finely chopped coriander and let the stuffing cool.

Divide the set dough into smaller balls and roll each into an oval shape, flattening evenly thinner than chapati but not too thin.

Cut each oval dough in half and apply water along the straight edge of one half.

Form a cone by sticking the edges together firmly with your fingers.

Fill the cone with the stuffing, leaving the top open.

Seal the top edges with water and press firmly to stick, making sure not to overfill.

Repeat the process for all dough balls and rest the prepared samosas for 30 minutes before frying.

Preheat oil for deep frying on low heat.

Fry samosas gently on low flame for 5-6 minutes without touching them, until bubbles form and steam escapes.

Flip and fry on low to medium flame until golden brown and crisp.

Drain excess oil by resting samosas on the ladle edge before removing from oil.

Cool oil slightly before frying the next batch to avoid bubbles caused by overheating.

Serve hot with sweet tamarind dip or green coriander chutney.