Samosa - as good as you buy - better in fact because they are fresh and homemade.

What you will needs:

Dough:

• 1 cup plain flour
• 2 tablespoon semolina flour or semolina
• 1 teaspoon salt
• 3 tablespoons oil
• ½ lukewarm water

Filling:

• 3 large boiled potatoes, peeled and chopped into very small cubes
• 1 teaspoon cumin seeds
• 3 chopped green chilies
• 2 teaspoons coriander powder
• 2 teaspoon garam masala
• 2 teaspoon amchur (mango powder) – I have been know to use 1 tablespoon of mango chutney instead
• 2 teaspoons salt
• 4 tablespoons oil
• 1 cup frozen green peas

Putting it all together:
Dough:

1. Mix the flour, semolina, salt, oil and salt together.
2. Add enough water to make a soft dough – it is easier to use our fingers to mix rather than a spoon or knife blade.
3. Knead the dough for about 1 to 2 minutes to make the dough, firm and pliable.
4. Cover the dough with either a damp cloth or plastic wrap.
5. Let the dough sit for at least 15 minutes.

Filling:

1. Heat the oil in a frying pan on medium high heat.
2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur/chutney.
5. Add salt to taste.
6. Let the filling cool to room temperature.

Making Samosa:

1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for a minute.
3. Divide the dough into 4 - 8 equal parts and make into balls.
4. Roll each ball into 6-inch diameter circles and cut each circle in half.
5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6. For a circle with your index finger and thumb. Lower point of cone into the circle with opening at the top.
7. Fill the cone with filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
8. Continue filling the rest of the samosas.
9. Heat about 1-1/2 inch of the oil in a frying pan on medium heat.
10. Fry our samosa. I have shallowed fired them in the past and turned them once golden brown. It is important to keep the heat at a medium heat. IF too hot the oil burns. Lift the pan off the heat if it gets too hot.
11. If deep frying, after samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides.

HINT:

1. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch.
2. The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
3. If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
4. Samosa can be prepared ahead of time and can be frozen for a month.
5. Before freezing fry them enough untill samosa changes the color to very light gold brown.
6. After samosas are on room temperature bag them in zip lock bags and freeze them.
7. To use frozen samosas take out as many you need and fry them on medium heat.