Ingredients :
500g Refined flour
5tbsp Clarified butter (desi ghee)
Salt to taste
500g roasted peanuts
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
3-4pinches asafetida powder
1tsp cumin seeds
Vegetable oil for frying
Procedure:
Take 2tbsp oil in heavy pan. Add the peanuts and sauté on low flame till the peanuts are crisp and fragrant. Cool the peanuts and crush coarsely.
Heat 1tbsp oil in a pan. Add the asafoetida and the cumin seeds. Allow the seeds to splutter.
Add salt, garam masala, coriander powder, chilli powder and raw mango powder. Sauté for 30 seconds and add the crushed peanuts. Toss well and remove from fire. Set aside to cool.
Sieve the flour, add salt. Add melted clarified butter and mix it very well.
Add small quantity of water and knead to stiff dough. Set the dough aside for 20 minutes.
Knead the two for a minute and divide the dough into 15 balls of equal size.
Rll out each ball to a disc of 4 inch diameter. Cut it into 2 equal halves along the diameter.
Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal from above. Fill all the cones and set aside.
Heat plenty oil in a pan. Put the prepared samosas in hot oil, deep fry on low to medium till light brown.
Drain and set aside to cool. Store in airtight containers.
