Vegetable Samosas

Methods/steps

Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside. In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds. Add the potato to this spice mixture and mix well. Season with salt. Simmer and cook for 7-10 minutes. Keep aside. Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8 in diameter. Cut each circle into 2 with a sharp knife. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well. Fill this cone 3/4 full with the potato filling made earlier. Deep fry the Samosas till golden. Drain on paper towels. Serve hot with Tamarind Chutney and Mint-Coriander Chutney.