In a pan dry roast peanut on low flame and keep stirring so that peanuts gets roasted uniformly and do not burn.
Once the peanuts starts to separate it's skin, turn off the flame and cool completely and peel off the skin and blend it but don’t make powder, keep aside.
Heat 1tbsp oil in a pan. Add the asafoetida and the cumin seeds. Allow the seeds to splutter.
Add salt,gram flour, garam masala, coriander powder, chili powder and raw mango powder. Saute and add the crushed peanuts.
Sieve the flour, add salt. Add melted clarified butter and mix it very well. Add small quantity of water and knead to a stiff dough. Set the dough aside for 30 minutes.
After that take small part of dough roll a circle. Cut it into 2 equal part. In a bowl take 1 tbsp plain flour and 2 tbsp water mix well.
Bring the two ends together to overlap a little with the help of flour paste. Join and press together to make a cone.
Place a tbsp of filling in the cone and seal with the help of paste.
Fill all the cones and set aside.
Heat oil in a deep pan. Put the prepared samosas in hot oil, deep fry on low to medium till light brown.
