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Samosa chaat

Serves: 4
Ingredients
For the samosa pastry:
. 450 gm all-purpose flour
. 50 gm ghee
. 75 ml water
. 5 gm carom seeds
. Salt to taste
. Oil, for deep-frying
For the samosa stuffing:
. 500 gm medium-sized potato
. 10 ml oil
. 3 gm cumin seeds
. 10 gm ginger paste
. 1 green chilli, chopped
. 150 gm green peas, fresh or frozen
. 3 gm red chilli powder
. 10 gm garam masala powder
. 2 gm asafoetida
. Salt to taste
Method
Mix the flour, carom seeds and salt in a bowl.
Using your fingertips, rub the ghee in the flour for a bread crumb-like texture.
Add 1 or 2 tbsp water and continue kneading the dough (add water as required) till firm.
Cover and keep aside for 30-40 mins. Boil the potato till cooked, then peel and chop them into small cubes.
Heat oil in a pan and add the cumin seeds.
When they crackle, add the ginger paste, green chilli, peas, red chilli powder, garam masala and asafoetida.
Sauté on a low flame for a couple of mins then add the potato cubes and sauté for 2-3 more minutes. Stir frequently. Keep aside to cool.
Lightly knead the dough again and divide into six equal portions.
Roll each in your palms to make a smooth ball then roll again with a rolling pin to form an oval shape.
Cut through the centre with a knife; brush the straight edge with some water and join the two ends. Press the edges to seal well.
Stuff the prepared samosa cone with the filling and repeat for the rest.
In a wok or frying pan, heat oil for deep-frying.
When the oil is hot, slip the stuffed samosas into it and reduce the flame.
Fry the samosas till golden brown and drain to remove excess oil. Serve hot with yoghurt sauce, coriander chutney and tamarind chutney, garnished with chaat masala and chopped coriander.