Aloo Matar Samosa

Samosa's are an example of Chaat, which is a form of Indian street food. The most popular fillings have aloo (potato) and matar (peas), though they often have keema (ground seasoned meat) instead of potato.

This samosa recipe can be made with standard cooking equipment and does not require much preparation.

• 2 Small onions, diced
• 2 Cups of 1/4in diced potato, peeled
• 3 Cloves of garlic, minced
• 1 1/2in cubed of ginger, minced
• 3 Cups of flour
• About 1 Liter of canola oil
• 3/4 Cups of peas
• 1 Teaspoon fenugreek (menthi)
• 1 Tablespoon turmeric powder (haldi)
• 1 1/2 Teaspoon cumin powder (jeera)
• 1 1/2 Teaspoon coriander (dhaniya)
• 1 1/2 Teaspoon red chili powder (laal mirch)
• 1 1/2 Teaspoon paprika
• 2 Teaspoons mango powder (aamchur)
• 1 Tablespoon garam masala
• Salt (to taste)
• Black pepper (to taste)

Bring salted water to a boil and then add the diced potatoes. These will take around 10-15 minutes, and during this time you can start prepping the other ingredients. Cut the onions into dices, and mince the garlic and ginger. Once the potatoes can easily be poked with a fork, remove them from water and let them drain.

Add around a tablespoon of oil to the flour and proceed to add water and mix until you form a wet dough.

Continue to kneed until the dough passes the window-pane test, but is still supple under prodding.

Put the fenugreek in around a tablespoon of oil in a pan, and toast until the seeds brown and are fragrant.

Once the seeds have gained some color, add the garlic, onion, ginger and cook until they soften and gain color.

Add the spices, mix well, and let toast until fragrant.

Deglaze bottom of the pan with a small amount of water and scrape fond into spice mixture.

Add both the peas and potatoes and mix in with the spices and aromatics.

Continue to cook until the potatoes begin to gain some color, but aren't too mushy.

At this point you should start heating up the frying oil.

Roll the dough into a log around an inch thick and cut it into pieces around an inch wide.

Form a ball of dough and smoosh it flat into a disk.

Roll outwards from the center then rotate 90-degrees rolling again and repeating until a 1/16in circle is formed.

Proceed to cut the circle in half.

Use your finger to moisten the flat edge of the cresent, and then fold over the edge to create a cone.

Fill the cone with filling, and then use water to seal the open edge of the dough.

Once the oil has finished shimmering and begun to bubble on its surface, put your raw samosa inside.

Fry until golden brown and remove to a paper-towel covered plate.

Enjoy with chutney or ketchup.