How To Make Samosas(vegetable-stuffed Pastries)?

7 tablespoons ghee
2 cups white flour
½ teaspoons carom seeds
½ teaspoons salt
Water to make firm dough
Oil for deep frying

Filling
3 teaspoons oil
1/2 teaspoons cumin seeds
8 ounces potato, boiled and finely diced
1/3 cups green peas, cooked
½ teaspoon salt
1 teaspoon coriander powder
1/2- 1 teaspoon cayenne powder
1 green chili, deseeded and finely chopped
1 teaspoon dried mango powder

Rub ghee or butter into the flour until the mixture is crumbly. Mix in the carom seeds and salt, and then add sufficient amount water to make a firm but pliable dough. Leave for 30 minutes, covered with a damp cloth. Prepare the filling. Sauté the cumin seeds in the oil until they crackle, add remaining ingredients and sauté for 1 minute. Leave for cool. Roll out the pastry thinly, and then cut into 3-inch circles. Cut each circle in half.

Put a spoonful of filling on one semi-circle of pastry and roll over the top, pressing the edges firmly to seal. Heat oil and deep fry the samosas until golden brown. It is undisputed among gourmets that Indian food ranks as one of the world's greatest cuisines. How-ever, like many other fine cuisines, it does not always travel well, neither aboard nor within its vast homeland. Visitors to India, normally eat in their hotels, unless they are fortunate enough to have Indian friends invite them into their homes.

Vegetable Samosa Filling
2 Potato finely chopped
1 carrot finely chopped
3 cloves of crushed garlic
100ml of vegetable stock.
1 Cup of frozen peas
1 Large onion finely chopped
Salt, Pepper to taste.
1 table spoon vegetable oil
2 table spoon curry powder or your own spices according to taste

Heat the cooking oil in a frying pan, add the onion and garlic mix up in the spices and stir fry until soft. Add the vegetables, seasoning and mix well until coated. Add the vegetable stock, cover and simmer for 30 minutes until cooked.

Preparing Samosa Pastry

There is easily readymade pastry available in the market. You don't have to make your own pastry, for samosas you want to fry, use Filo Pastry for samosas you want to cook.
This recipe will make pastry for 24 samosas and you will need following items:
250gm. plain flour
2 table spoon vegetable oil
100 ml warm water.
Salt (according to your taste)

Mix up flour and salt into a bowl; add the oil and enough water to make firm dough. Thump the dough on a floured surface until smooth and roll into a ball. Cover up in plastic wrap and set aside at room temperature for at least 30 minutes.Split the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle shape of 15 cm. Divide this circle shapes into two equal pieces with a table knife.

Sweep each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill the cases with a table spoon of your selected mixture and press the two dampened ends together to seal the top of the cone, deep fry the samosas pastry in hot oil until samosas become crisp and brown take out and drain on an absorbent cloth or paper. Hot samosas are ready to serve.

Get the ready made pastry from shop. Boil potatoes and mash. Then to a side fry onions peas cumin seeds and chili and let it brown and mix with the mash. Then make triangles with pastry which is on the packet and fry in oil until golden brown