FOR THE DOUGH

• 500 g All-purpose flour
• 5 tsp Ghee
• 1/2 tsp Salt

FOR THE FILLING

• 300 g Potatoes
• 50 g Green peas
• 1/2 tsp Lakadong 'Heirloom' Turmeric - Add To Cart
• Salt to taste
• 1 tsp Coriander powder
• 1/4 tsp Red chilli powder
• 1/2 tsp Amchur (raw mango powder)
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1 pinch Asafoetida
• 1 inch Ginger
• 2 Green Chillies (as preferred)

FOR THE TAMARIND & JAGGERY CHUTNEY

• 100 g Tamarind
• 100 g Jaggery
• 1/2 tsp Muziris Black Pepper - Add To Cart
• 1/2 tsp Coriander powder
• 1/2 tsp Fennel seeds
• 1/4 tsp Red chilli powder
• 1/2 tsp Cumin powder
• Salt to taste

*makes 10 medium-sized samosas

1. Clean the potatoes, slice into half & boil until soft. Peel and then mash the potatoes and set aside.
2. Add ghee & salt to the flour. Crumble & mix well until the dough holds shape. Add few tablespoons of water (room temperature) as required and knead well for about 6-10 mins. The samosa dough is tighter than chapati/roti. Cover and rest the dough for 10-15 mins.
3. Roast whole spices - cumin, fennel & asafoetida in a pan. Transfer to mortar & pestle and crush coarsely. Set aside. Grind green chillies and ginger in a mixer or crush in mortar & pestle and set aside.
4. Heat a pan and add peas, ginger & green chilli paste, turmeric, coriander, red chilli, salt & stir. Add mashed potatoes and crushed toasted spices. Mix well and cook on medium flame for 3-4 mins or until lightly charred. Allow filling to cool.
5. Take a dough ball, grease with oil/ghee. Roll thin into an oval. Cut horizontally into half. Take 1 half, grease edges with water and fold into a cone. Stuff filling into the cone. Grease open edges and seal firmly. Repeat for other half.
6. Deep fry samosas on low to medium heat until golden & crisp. Drain excess oil.

TAMARIND & JAGGERY CHUTNEY

1. Soak tamarind in water overnight. Remove seeds, mash and pass through a sieve.
2. In a pan, add tamarind paste with some water. Add spices and simmer for a few minutes until combined. Add jaggery and mix well. Remove from heat and set aside. Chutney will thicken as it cools.

Serve samosas hot with tamarind chutney or tomato ketchup.