SAMOSA @home...refrigerate after you make and still keeps crispy after you warm in microwave oven....Enjoy

For the dough:-
Flour - 2.5 cups
Ajwain ( carom seeds) - 1.5 tsp
Salt 1.5 tsp
Clarified Butter ( Ghee) - 4 tbsp
Water - 1cup

Rub flour and clarified butter, add salt and Ajwain ( carom seeds), Add water slowly to form a hard dough. Rest the dough for 20 minutes

For the stuffing (samosa filling):-

Medium sized potato boiled, mashed (5 pieces)
Green Peas- 1 cup ( boiled and smashed a bit)
Clarified Butter ( Ghee) - 2 tbsp
cumin seeds - 1 tsp
Salt - 1/2 tsp
Ginger chopped - 3 tsp
Dry Mango powder - 2 tsp
Red chili powder - 1 tsp ( optional, use only if you want it spicy)
Coriander powder - 1.5 tsp
GaramMasala Powder - 1.5 tsp

For the filling, warm a pan with clarified butter, add cumin seeds wait till it starts to crackle, add ginger and saute, add mashed potatoes, green peas and saute.
Add the rest of the ingredients and mix well, cook on a low flame for 15 minutes, mixing every 3 minutes to ensure the stuffing is not sticking to the pan.
cool the filling to make samosas..

divide the dough in 8 roundels for 16 large samosas or 12 roundels for 24 medium samosas

roll the dough in by adding a bit of dry flour, do not add oil to roll the dough
roll it like a shape of oblong tortilla, cut into half.
apply water on the cut side and form a cone, stuff the cone with the filling and use water to seal the edges, opposite of the cone joint form another overlapping dough joint to provide balance to the samosa so it can stand upright. seal the edges well.

deep fry them, start with warm oil, and let it cook for approximately 25 minutes or till golden brown in colour . (keep the flame at low to medium...)

enjoy with chutney or ketchup..