Peas Kaju Samosa

Ingredients

• Dough
• 1 cup refined flour
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• 3 tablespoons melted ghee 
• Stuffing
• ½ cup blanched and crushed green peas    
• 15-16 roasted cashewnuts, chopped
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• ½ tablespoon cumin seeds
• 2 tablespoons oil
• 1 tablespoon chopped ginger
• 2 green chillies, chopped
• ¼ teaspoon asafoetida (hing)
• 1½ teaspoons dried mango powder (amchur)
• ½ teaspoon red chilli powder
• 1½ teaspoons salt
• 3 medium potatoes, boiled, peeled and mashed
• Oil for spraying
• Green chutney for serving
• Date and tamarind chutney for serving

Method 

1. To make the dough, take refined flour in a bowl, add carom seeds, salt, ghee and 4 tablespoons water and knead into a stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Heat a pan, add coriander seeds, fennel seeds and cumin seeds, mix and dry roast till fragrant. Transfer into a mortar and crush coarsely with a pestle.
3. Heat oil in a pan, add ginger, green chillies, crushed spices and asafoetida, mix and sauté for 30 seconds.
4. Add cashewnuts, dried mango powder, red chilli powder and salt and mix well.
5. Add green peas and mashed potatoes, mix well and cook for 2-3 minutes or till the stuffing is thoroughly heated through. Transfer onto a plate and allow to cool.
6. Divide the dough into 5 equal portions and roll into thick oval shaped discs. Cut into half, apply water on edges of each half and shape into a cone.
7. Preheat the air fryer to 180°C for 2-3 minutes.
8. Stuff the peas-cashewnut stuffing into the cones and seal the edges.
9. Spray oil on air fryer basket and arrange the prepared samosas in it. Fit the basket into the air fryer, spray some oil over the samosas and air fry for 40-45 minutes.
10. Bring the basket out, transfer the samosas onto a serving platter and serve hot with green chutney and date and tamarind chutney.