For covering, take a bowl and mix all the dry ingredients well
Knead tight dough, cover it with a damped cotton cloth and keep it aside
Take a pan, heat oil on medium heat for 15 seconds
Add cumin seeds and once it sizzles add asafetida
Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit)
Add ginger and green chilli paste, mix it well
Add boiled and mashed potatoes, mix it well
Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well
Keep it for 4-5 minutes on the stove and stir continuously
The stuffing is ready, it will look like Image 1, keep it aside and let it cool down for at least 20 minutes. (Tip: To cool it faster spread it on a flat plate)
Take the dough made for covering and divide it into 5 equal pieces
Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
Cut the big circle into two semicircles
Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image 2
Stick it and cone shape is ready
Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center
Use a little water, make area moisture and stick the two flaps together with your finger on that side. It will look as shown in Image 3
Repeat this for all the samosas
Heat the oil for deep frying on medium heat
Once oil is hot, reduce the heat to slow and put samosa in oil for frying
Make sure that samosa should be submerged fully in oil
Fry each side of samosa for 3-4 minutes or till it gives light golden in color
Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
Keep samosa on kitchen towel to remove the access oil. Samosas are ready
Serve it with sweet and sour sauce (chutney) made with tamarind and dates
Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.
