Pure Groundnut Oil (5 ltr)

Step 1 - Prepare the Samosa Filling

• Heat 1 tablespoon of Pure Groundnut Oil in a pan over medium heat.

• Add cumin seeds and let them splutter.

• Add chopped onions and green chilies, sautéing them until golden brown.

• Stir in ginger-garlic paste and cook for a minute until the raw smell disappears.

• Add the turmeric powder, red chili powder, garam masala, and coriander powder. Stir well to combine and cook for another 1-2 minutes.

• Add boiled green peas and mashed potatoes. Season with salt and mix everything together until well incorporated.

• Stir in chopped cilantro and lemon juice. Remove from heat and set aside to cool.

Step 2 - Prepare the Samosa Dough

• In a mixing bowl, combine all-purpose flour, carom seeds, salt, and 4 tablespoons of Pure Groundnut Oil.

• Gradually add water and knead into a smooth, firm dough.

• Cover the dough with a damp cloth and let it rest for 20 minutes.

Step 3: Shape the Samosas

• Divide the dough into small balls (about the size of a golf ball).

• Roll each ball into a thin oval shape (about 6-7 inches long).

• Cut the oval in half to form two semi-circles.

• Create a cone by folding one semi-circle in half, sealing the edge with a little water.

• Stuff the cone with the prepared potato filling.

• Pinch the open edges to seal the samosa, making sure there are no gaps.

Step 4: Fry the Samosas

• Heat enough Pure Groundnut Oil in a deep frying pan over medium heat to submerge the samosas.

• Once the oil is hot (test by dropping a small piece of dough—if it rises immediately, the oil is ready), carefully drop the samosas into the oil.

• Fry in batches, turning occasionally, until golden brown and crispy (about 5-6 minutes).

• Remove the samosas and drain excess oil on a paper towel.

Step 5: Serve and Enjoy

• Serve hot with tamarind chutney or mint chutney for dipping.