PREPARATION

(For Open Samosa)
1. In a mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 35 milliliters oil, 60 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 2 teaspoons oil in a skillet, add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
4. Then, add 40 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 1/2 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/4 teaspoon gram masala, 1/2 teaspoon chaat masala, 1/2 teaspoon dry mango powder and mix it well.
6. Now, add 450 grams boiled potatoes and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Mash the potatoes with the help of a food masher.
9. Add 50 grams boiled green peas and mix it well.
10. Add 5 fried green chili, 1 tablespoon coriander and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Take a ball from dough and flatten it with the help of a rolling pin.
14. Prick the dough with the help of a fork.
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Drain it on an absorbent paper and keep aside.

(For Kesar Chai)
1. In a bowl, add 35 milliliters milk, 1/4 teaspoon saffron and mix it well.
2. Soak for 20 minutes.
3. In a mortar, add 1/4 teaspoon black peppercorns, 1/4 teaspoon cloves and crush them with the help of a pestle. Keep aside.
4. Take a deep pan, add 200 milliliters water, crushed spices, 1/2 teaspoon ginger, 2 teaspoons tea and stir well.
5. Bring it to a boil.
6. Add 2 tablespoons sugar and mix it well.
7. Bring it to a boil again.
8. Then, add 300 milliliters milk, soaked saffron milk and mix it well.
9. Bring it to a boil again. Boil for 3 - 5 minutes.
10. Remove it from heat and strain the tea.
11. Take the open samosa. Place it on a plate.
12. Add the prepared potato stuffing on it.
13. Drizzle some tamarind chutney on it.
14. Serve with prepared tea.