Aloo Samosa

For the dough

1. Maida                      2cups
2. Ajwain                    1/2teaspn
3. Cumin seeds            a pinch
4. Salt                         3/4teaspoon
5. Oil                          2tbspn

Make a tough dough by kneading up the above ingredients with sufficient quantity of water.

Filling

1. Onions                     1no
2. Potatoes                   2nos(big)
3. Green peas              1/2cup
4. Ginger                      small piece
5. Green chillies            1no
6. Turmeric powder      1/2teaspoon
7. Chilli powder             1/2teaspoon
8. Pepper powder          1teaspoon
9. Garam masala            11/2tbspn
10. Cumin seeds             1teaspoon
11. Ajwain                      1/2teaspoon
12. Salt                             as required

Pressure cook the potatoes and green peas.

Heat oil in a pan and splutter some cumin seeds. To this add in onions,green chillies and ginger and saute. 

Then add in all the masalas and saute by adding in some water to it. Now add in the cooked potatoes and green peas and mix well, so that the whole masala gets well mixed. Saute these until it reaches a dry form.

Now make small balls of the dough and roll them to a chapathi. With a knife cut them to two. 

Take each portion brush some water on the edges and make a cone of them and pinch the bottom so that the masala doesn't fall off. 

Now place the prepared filling to the cone and close the edges. Deep fry these and serve with corriander chutney/tomato sauce

Note:
For a good texture you may follow either of these steps.

1.Keep oil on  a high flame,place each samosas in oil and lower the flame and let it cook slowly. This will give a crunchy texture for the samosas.
2. Fry the samosas lightly in oil and remove to a bowl and again deep fry. this again gives a crunchy effect over them