Ingredients

•  Maida or plain flour – 1 cup
• Baking powder – ¼ tsp
• White butter – 50 gms
• Salt as per taste
• Ice cold water to make dough
• Oil for frying

 For masala

•  Chopped onions – 1 cup
• Potatoes – 4 boiled
• Turmeric powder – ¼ tsp
• Sugar – ½ tsp
• Cooked peas – ¼ cup
• Aniseed – ½ tsp
• Dhania powder or coriander powder – 1 tbl.sp
• Dry mango powder – 1 tsp
• Black pepper powder – ½ tsp
• Ginger green chilli paste – 1 ½ tsp
• Black salt – ½ tsp
• Garam masala powder – ½ tsp

Method

How to make dough and cover of samosa

 Twice sieve maida with baking powder and salt, mix butter to it evenly and then add ice cold water and knead to form a dough. Mix one tsp oil to the dough and knead it for 10 to 15 minutes.

For masala

Heat oil in a deep frying pan and add aniseed and dhania to it, then add ginger chilli paste and chopped onions, fry till crisp, then add sugar, dhania powder, garam masala powder, stir it and then add mashed potatoes and peas. Fry till you get a good flavour, then in the end add turmeric, black salt and dry mango powder to it and remove from fire.

Make small balls from the dough, roll it into circles of medium thickness, make it half. Take the half piece, make a triangle shape cone, stuff the masala inside, seal it by applying water on the edges, press the edges well, prepare all the samosas and keep it under a wet cloth or refrigerate it for half an hour. Heat oil and deep fry it with golden brown and serve hot with chutney or ketchup.