In pune,i have eaten the samosa with the ajwain flavour on the outer side and sabut dania and saunf inside.As amchur powder is added no need to squeeze lemon.
vegetarian 4 servings
for the dough:
1 cup all purpose flour(maida)
little water to knead the dough
1/4 tsp ajwain or carom seeds
1 tbsp oil
salt to taste
For the filling:
3 large potatoes boiled
1/4 cup green peas
1 green chilli chopped finely
½ tsp red chilli powder
½ tsp sabut dania
½ tsp saunf
½ tsp garam masala
½ tsp amchur powder
½ tsp Hing
½ tsp haldi
4-5 cashew nuts
Salt to taste
1 tsp paste of maida in water
Take a bowl and mix the flour with ajwain,oil and salt.Sprinkle water and make a stiff dough.Cover it and Keep aside for 10-15 minutes.
Boil the potatoes and peel the skin and cut the potatoes into smaller pieces and 1 or 2 slightly mashed.
Boil green peas separately and keep aside.
Take a tsp of maida and 1 tbsp of water and mix well and make a paste.
Heat oil in a kadai.add dania, saunf and then add haldi, hing, cashew nuts, red chilli powder and then add potato and saute till they are mixed.Add green peas and salt and again mix it and allow it to cool.
Now roll the dough like chapatti.cut into half.
Take the half (semi circle) and make a cone out of it.
Put a spoonful of filling inside it and seal the edges with the paste.
Heat oil in a kadai and deep fry till golden brown on both sides.
Drain it in the kitchen towel.
Serve hot with chutney or tomato sauce.
Note:For any stuff of green peas,please add them at the end so that it wont shrink..don't boil it with other vegetables.it shrinks.