1. 2 lbs potatoes, diced
  2. 8 oz frozen green peas
  3. 3 tsp oil
  4. 2 tsp cumin seeds
  5. 1 tsp coarse coriander powder
  6. ½-1 tsp salt
  7. ⅛ tsp raw mango (amchur) powder


  1. Boil and dice potatoes, set aside
  2. Partially smash green peas
  3. Heat oil and roast cumin seeds
  4. Add partially smashed green peas, potatoes, and seasonings to roasting cumin seeds
  5. Mix and turn off the stove



  1. 3 cups all purpose flour or whole wheat pastry flour
  2. ½ cup water
  3. ½ cup cooking oil
  4. ¾ tsp salt


  1. Mix everything together until a texture that can be easily rolled
  2. Roll into a circle and cut in half
  3. Fold each half into an ice-cream cone shape and place filling in the cone
  4. Pinch top of cone closed and brush oil on samosa.
  5. Bake at 350 for 40 minutes on greased tray. Turn after 20 minutes to ensure even browning

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