Take flour in a bowl, add salt, carom seeds and moin, Take the required amount of water and make a dough.. Keep it covered with a wet cloth for 15 mins.Note: Dough must be Little hard like poori dough.
Heat oil in a pan. Add cumin, asafoetida, coriander seeds.
Once it splutters add boiled potatoes , peas and all spices. Saute for 5 mins.
Switch off the flame. Add coriander leaves. Let the mixture cool.
Now divide the dough in 4 equal parts.Roll it in round shape. cut it from the center to make semi circular shape.
Fold it from one side by making a cone like structure and seal other end with water.
Stuff the filling as given in the picture.( Please check the pictures.)
Seal the outer side too.Make sure the ends are pressed firmly & use the water to stick the ends. Otherwise while frying they might open.
The filling should be appropriate and should not be seen from the slit or top pointed shape.Fill all the stuffing and make samosa.
Heat oil on a high flame and then deep fry the samosas on a low flame till brown.
Serve Garam Garam samosas with Date tamarind chutney.
