2-3medium-sized potatoesboiled and cubed into tiny pieces
fresh coriander leavesfinely chopped for garnish
For the Dough
Mix all the dry ingredients in a big bowl and slowly add in a bit of water at a time to form into a nice soft dough. Divide the dough into golf-sized balls and set aside.
For the Filling
Saute cumin seeds, coriander seeds and fennel seeds in hot oil, in a large skillet, till they start to sizzle. Add in chopped onions and fry for a minute or two till soft and lightly brown.
Add in spices, salt and peas, and fry for a few seconds till fragrant.
Add in potato cubes and mix everything well. Add in fresh coriander leaves and mix again.
For the Samosas
Roll out each dough ball into circular discs about half a centimetre thick. Cut the circles in half, to form two semi-circles.
Taking each semi-circle, roll one end to the other forming a cone. Press the edge of the cone slightly with your fingers to prevent it from opening. Fill each cone with the potato filling. Pinch the middle of the open end of the cone slightly to form a dent, and press the edges together to tightly close, forming a pyramid-like shape.
Continue for the remaining of the dough. Deep fry the samosas in hot oil till golden and crisp on all sides. Serve hot with some Green Chutney on the side!
To freeze samosas for later use, allow the unfried samosas to cool in the fridge for a few hours and then store them in sealed bags in the freezer. When ready to fry, just remove from the freezer and fry in hot oil without thawing them.