Cocktail Samosa

Ingredients 

• 1½ cups ready samosa dough
• 2 teaspoons oil + to deep fry
• ½ teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 green chillies chopped
• 1 inch ginger chopped
• 2 medium potatoes boiled, peeled
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ½ teaspoon dried mango powder
• 2 tablespoons fresh coriander leaves chopped
• ¼ cup green peas boiled
• Salt to taste
• Date and tamarind chutney to serve

Method

1. Heat 2 tsps oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add coriander seeds, green chillies and ginger and sauté for 1 minute. Mash potatoes and add and mix well.
2. Add red chilli powder, garam masala powder, dried mango powder, coriander leaves, green peas and salt and mix well. Cook for 2-3 minutes. Remove from heat and set aside to cool.
3. Divide the samosa dough into equal portions and roll out into thin oblong discs, and cut each disc into half. Apply a little water to the edges of each half and shape them into a cone. Stuff the cone with some potato-green pea mixture, shape them into samosas and seal the edges by pressing.
4. Heat sufficient oil in a kadai, slide the samosa, a few at a time and deep-fry till golden and crisp. Drain on absorbent paper.
5. Serve hot with sweet tamarind chutney.