To make paste, mix water with maida. There should be no lumps. Keep aside.
In a bowl, take the ingredients of the dough. Mix nicely to get a crumbled flour. Add water little at a time, to make a tight dough. Cover and keep the dough to rest for 25 minutes.
In a pan heat 1 tbsp oil. Add ginger, chilli, cumin powder and turmeric powder. Saute in low flame for half a minute.
Add green peas, mix well and saute. Mix 1 tbsp of water. Cover and cook to make soft peas.
Then mix the rest dry masala powder, mashed potatoes and salt. Cook on low flame for 3 minutes. The stuffing is ready now.
After 25 minutes again mash the dough. Make balls. Roll each ball into a rectangular shape. (see the pics).Put 2-3 tsp of stuffing cylindrically and then roll the dough cover once over it.
Take the plain side of a knife. Cut half-inch stripes on the rest of rolled dough leaving half inch from the end.
Now start rolling from stuffing side to other end. Make the roll even by hand.
Bring the two ends and with the help of maida paste seal the ends. Make a thin and small strip of dough and press over the sealed samosa.
Heat oil for deep frying. The flame should be low. Fry the samosas for five minutes and then make the flame low-medium and fry till golden brown.
Remove the extra oil. Relish the mouthwatering and crispy samosas with green chutney.
Notes:
The samosa dough should be tight enough. Otherwise, it will be difficult to make the rolls as the dough will be soggy.
To keep the Samosas crispy for a longer time, deep fry in low heat for 5-6 minutes and then to low-medium flame to make golden brown.
