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Servings: n/a
Prep Time: n/a
Cook Time: n/a

For the pastry:

1. Mix the salt, oil and flour.

2. Add a little water at a time to the flour mixture (add enough water to make it doughy but not too much water).

3. Pat and knead well for several times into a soft pliable dough.

4. Cover the dough with moist Muslin cloth and keep aside for 15 minutes.

For the stuffing:

1. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, garam masala) and green chilles, ginger and Mix well.

2. Add green peas, cashews and raisins and mix well.

3. Add cilantro and keep aside.

4. Make small rolls of dough and roll it into a 4 inch to 5 inch diameter circle.

5. Cut it into two parts like semi-circle.

6. Now take one semi circle and fold it like a cone. Use water while doing so.

7. Place a spoon of filling in the cone and seal the third side using a drop of water.

8. Heat oil in a pan (suitable for frying) and deep fry till golden brown (fry on a medium flame).

9. Serve samosa hot with mint chutney.