PREPARATION

1. In a mixing bowl add 250 grams wheat flour, 1/2 teaspoon salt, 1/4
teaspoon carom seeds, 60 grams ghee, 120 milliliters water and knead it
into a smooth soft dough.
2. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon
coriander, 1/4 teaspoon turmeric, 1 teaspoon ginger paste, 1 1/2
tablespoons Green chili, and stir.
3. Add 90 grams green peas, 350 grams boiled potatoes and mix well.
4. Add 1/4 teaspoon garam masala, 1/4 teaspoon red chili, 1/4 teaspoon dry
mango powder, 1/2 teaspoon salt, 2 tablespoons and mix it well. Cook for
5 - 7 minutes.
5. Take a medium size dough ball and roll the ball into a circle shape. '
6. Divide it into two equal half and making stripes on the other half.
7. Now apply some water over it and place the other half on it.
8. Place the other half on it and fold to make a cone.
9. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.
10.Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
11. Serve hot with ketchup.

Keema Samosa

Servings - 2 - 3

INGREDIENTS
(For Dough)
All purpose flour - 270 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Ghee - 50 milliliters
Water - 110 milliliters

(For Stuffing)
Oil - 50 milliliters
Butter - 2 tablespoons
Onions - 170 grams
Salt - 1 teaspoon
Mutton keema - 500 grams
Green chili - 2 teaspoons
Tomato - 135 grams
Turmeric - 1/2 teaspoon
Red chili powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Green peas - 95 grams
Coriander - 15 grams
Mint - 15 grams
Water
Oil - for frying