Ingredients

• For stuffing: 4 medium-sized - potatoes.
• 1/2 cup - peas (boiled).
• 2 tsp - oil.
• 1 tsp - cumin seeds.
• 1.5 tsp - red chilli powder.
• 1.5 tsp - mango powder.
• 2 - green chillies (chopped).
• 2 to 3 tbsp - coriander leaves (chopped).
• salt to taste| For covering:
• 125g - flour.
• 25g - semolina.
• 1 tsp - cumin seeds.
• 4 tbsps - oil.
• enough lukewarm water to knead the dough.
• oil for deep-frying.
• salt to taste.

How to Make Peas potato samosas

• For the stuffing:
• Boil the potatoes till they are done.
• Let it cool and then cut it into small cubes.
• Mix together the boiled peas and cubed potatoes.
• Add salt and mix it well.
• Heat oil in a small kadai and add cumin seeds to it. When the seeds start to splutter, add red chilli powder, mango powder and chopped green chillies.
• Saute for a few seconds and pour it evenly on the potato peas mixture.
• Add finely chopped coriander leaves to it.
• Mix it well and let the stuffing cool.
• To make patties for samosas:
• Sieve the flour and the semolina.
• Add salt, cumin seeds and oil to the sieved flour and semolina.
• Knead well using sufficient lukewarm water to make a dough that is neither too soft nor too stiff.
• Keep the dough covered for about 20 to 30 minutes.
• Roll out round thin chapattis and cut each chapatti into two halves.
• Shape each half into a cone.
• Fill each cone with 2-heaped tbsps of the potato peas mixture and seal the edges with water.
• Heat oil in a kadai and deep fry the samosas on a low flame till it is golden in colour.
• Serve it hot with green chutney.