Vegetable Samosa

Initial Preparation:

1. In a bowl, add in the ingredients mentioned in 'For Samosa Cover' except water and mix well. Then add in water little by little and make a soft dough. Set aside for 15-20 minutes.
2. Cook the cubed potatoes and set aside.

Filling Preparation:

1. Heat 2 teaspoon oil in a pan, add cumin seeds and fry till brown on low heat.
2. Add in the chopped ginger, kashmiri chilli powder, coriander powder and saute for a few seconds on low heat
3. Add the cooked potato and green peas. Mix well and stir over medium heat for 2-3 minutes.
4. Add in the kasuri methi, garam masala, coriander leaves, lemon juice, salt and mix well. Remove from heat and set aside.

Samosa Preparation:

1. Divide the dough into small lemon sized balls. Roll each ball using a rolling pin and make thin round shapes(like chappathi). Divide it into two by cutting through the center.
2. Take each piece and fold it into cone shape, seal along the fold.
3. Now place this cone between your thumb and index finger and place sufficient filling inside. Seal the edges to enclose the stuffing.
4. Repeat the process with rest of the balls and set aside.

Frying Samosa's:

1. Heat enough oil to deep fry the samosa, place 2-4 samosa's to the hot oil at a time and fry until golden brown on low heat. In between, flip them carefully to the other side for proper frying.
2. Transfer to a paper towel, and serve hot.