PREPARATION

(For Dough)
1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
2. Rest the dough for 20 - 25 minutes.

(For Stuffing)
1. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
2. Then, add 55 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
4. Now, add 660 grams boiled mashed potatoes and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 tablespoon coriander and mix it well.
7. Cook for another 3 - 5 minutes on medium heat.
8. Remove it from heat and keep aside.

(For Samosa)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Cut it into half.
3. Brush it with water.
4. Now, make a cone of it.
5. Fill the prepared stuffing in it.
6. Seal the edges properly.
7. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.

(For Chickpeas Spicy Curry)
1. In a bowl, add 250 grams chickpeas, 900 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 1 litre water, 1 teaspoon salt and mix it well.
3. Cover it with lid.
4. Cook until you hear 5 whistles.
5. Open the lid and remove it from heat.
6. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 1/2 teaspoons green chili, 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
7. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 150 grams tomato and mix it well.
9. Saute for 5 - 7 minutes on medium heat or util it turns soft and pulpy.
10. Add 1/4 teaspoon turmeric and stir well.
11. Add 1/2 teaspoons alt, 1 teaspoon coriander powder, 1 teaspoon chana masala, 1 1/2 teaspoons red chili and mix it well.
12. Then, add the boiled chickpeas and mix it well.
13. Cook for 8 - 10 minutes on medium heat.
14. Now, add 1.3 litres water and mix it well.
15. Bring it to a boil.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon garam masala and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Take the prepared samosa and crush it with the help of your fingers.
21. Place it in a bowl and fill it with the prepared spicy chickpea curry.
22. Add some tamarind chutney of top of it.
23. Garnish with onions, sev and coriander.
24. Serve.