Toffee Samosa

PREPARATION

1. Add 1/2 teaspoon fennel seeds, 1/2 teaspoon coriander seeds, and 1/2 teaspoon cumin seeds in a motar. Crush them using a pestle.
2. Heat 1 tablespoon oil in a pan, add the crushed mixture, 1 teaspoon ginger, and 1 teaspoon green chili. Sauté for 1 minute.
3. Add 60 grams onions and 20 grams green peas. Cook for 3–4 minutes until softened.
4. Add 300 grams boiled mashed potatoes, 1/4 teaspoon kashmiri red chili, 1 teaspoon salt, 1/2 teaspoon dry mango powder, 1/4 teaspoon turmeric, 1/4 teaspoon black pepper, and 1/2 teaspoon garam masala. Mix and cook for 1 - 2 minutes.
5. Add 1 tablespoon coriander and mix well. Remove from heat and let the mixture cool for 15 minutes.
6. In a bowl, add 230 grams all purpose flour, 1/2 teaspoon salt, 1/8 teaspoon nigella seeds, and 2 tablespoons oil. Mix well.
7. Gradually add 80 milliliters water and knead into a smooth dough. Cover and rest for 20 minutes.
8. Shape small portions of the potato mixture into cylinders and keep aside.
9. Take small balls of dough, flatten them, and cut into square shapes.
10. Place the potato mixture in the center, fold gently, and shape into toffee-like forms. Make fork patterns on top.
11. Heat enough oil in a skillet and deep fry the samosas until golden brown and crispy. Drain on absorbent paper.
12. Serve hot with ketchup.