Samosa / Shingara

To make filling:

Yukon Gold Potato - 8, medium size

Frozen Peas - 1 cup

Cauliflower - 1/2 cup cut into very small pieces or grated (optional, if making only with potato)

A mix of Cumin, coriander and Pomegranate Seeds - 1 tbsp

Green chili - 5, finely chopped
Ginger - 1 inch, minced
Coarsely crushed roasted Coriander - 2 tsp

Roasted Cumin Powder - 2 tsp
Aamchur / Dried Mango Powder or Coarsely powdered Pomogranate Seeds/ Anardana - 1 tsp
Oil - 1 tbsp
Salt

Makes 20 samosas

Temper the oil with crushed cumin seeds, coriander seeds, pomegranate seeds. Add grated ginger and green chillies. Add the chopped potatoes and cauliflower and cook till the potato is half done.

Add frozen peas, cumin powder, crushed coriander, aamchur/anardana and salt. Mix well and cook till the potatoes are soft and the mixture is dry.

For the potato cover:

2 cup all purpose flour

Oil / Ghee - 6 tbsp

Salt

Chilled water - 1 cup

Mix the salt and ghee in the flour. Knead into a pliable dough (not too soft) with cold water. Take a small ball of kneaded flour and roll it into a circle. Cut it in half. Take one half, make a cup of it and fill it with the filling. Deep fry till golden brown. Serve hot.