King Samosa

Ingredients

For the dough

Maida  or white flour– 1 cup (heaped)

Baking powder – ¼ tsp

Butter – 2 tbl.sp

Salt – ½ tsp

Ice cold water to mix the dough

Oil enough to deep fry

For masala

Chopped onions -1 cup

Potatoes – 4

Cooked peas – ¼ cup

 Aniseed – ½ tsp

Coriander powder – 1 tbl.sp

Turmeric powder – ¼ tsp

Garam masala powder – ½  tsp

Dry mango powder or amchur – 1 tsp

Black pepper powder – ½ tsp

Black salt – ½ tsp

Ginger green chilli paste – 1 ½ tsp

Sugar – ½ tsp

Salt as required

Method

For the dough

Sieve maida with baking powder and salt. Blend butter evenly with finger tips to the flour. Sprinkle ice cold water and knead to stiff dough. Apply little oil and knead for 15 to 20 minutes. Cover it under a wet cloth for half an hour.

Masala

Boil potatoes, peel the skin and mash it. Cooked green peas and keep aside.

Heat oil in a deep fry pan, add aniseed and coriander seed. Then add ginger chilli paste and then onions. Fry till crisp and add sugar, garam masala powder. Add mashed potatoes and green peas. Fry for few minutes, then add salt, turmeric powder, pepper and at the end black salt and dry mango powder. Remove from fire.

Method

Make small balls from the dough, roll it out into thick circles. Cut into half. Place little filling in the centre. Apply little water around the edges. Fold straight line edges to the center to form a cone. Seal overlapping edges with water. Press all the edges well. Prepare all samosas in the same way and keep under a wet cloth or in refrigerator.

Heat oil and fry in medium flame till crisp and brown.  Serve with tomato ketchup or mint chutney as given.