For Dough:

• 1cup All-purpose flour

• 1/4 tsp Salt

• 3 tbsp Oil

• Water

For Stuffing:

• 300g Potato

• 1-litre Water

• 2 tbsp Oil

• 1/4 tsp Green chilli paste 

• 1-inch Ginger (Grated)

• 2 tbsp Fresh/Frozen Peas

• Salt to taste

• 1/2 tsp Cumin powder

• 1/2 tsp Garam masala 

• 1/4 tsp Turmeric powder

• 1/4 tsp Red chilli powder

• 5 to 6 Cashews

• 1/2 tsp Dry mango powder

• 1/4 tsp Chat masala powder

• Finely chopped coriander leaves

• 2 tbsp melted Butter / Oil

Method:

1. Add flour, salt, oil and mix. Add water and knead the flour into a stiff dough, cover it and keep that aside for 10 to 15 minutes.

2. Pressure cook the potatoes with 1 litre of water (2 whistles) Let it cool down.

3. Peel and chop the potatoes.

4. Heat oil in a pan, add green chilli paste and ginger sauté it for a minute.

5. Add green peas, sauté it for a minute on medium heat.

6. Add salt, cumin powder, turmeric powder, red chilli powder and cook it for few seconds, then add cashews and mix. 

7. Add potato, dry mango powder and chat masala powder. 

8. Mix the spices and cook it for a minute on low heat, add coriander leaves, mix it and let the stuffing cool down completely.

9. Knead the dough and divide into 6 equally sized pieces. 

10. Roll it into a circle shape, Apply some butter place 2 tbsp stuffing in the centre and seal the edges as shown in the video. 

11. Apply some melted butter on to muffin tin and place the samosas.

12. Bake at 200 °C for 30 to 40 mins, or until golden brown.

Serve with green chutney and tamarind chutney.