(Stuffed prism shaped savories filled with mildly spiced potatoes)

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Ingredients:
For filling:
Mashed potatoes		2 cups
Cooked green peas		1/2 cup
Chopped green coriander leaves		2 tbsp.
Dry fenugreek leaves		1 tbsp.
Aniseed		2 tbsp.
Black pepper powder		1/4 tsp.
Red chilli powder		1/2 tsp.
Turmeric powder		1/4 tsp.
Ginger paste		1 tsp.
Chopped green chilli		2
Chopped onions		1/2 cup
Salt to taste
Vegetable oil		2 tbsp.
For Samosa Dough:
Refined flour		1 cup
Ghee		1/3 cup
Baking powder		1/4 tsp.
Salt		1/4 tsp.
Cold water		about 1/4 cup

Method:
1.	Heat oil in a pan. Add chopped onions and green chilli and fry over medium heat, until light brown.
2.	Add green peas, ginger paste, chopped green coriander leaves, fenugreek leaves, red chilli powder, black pepper powder, turmeric powder, aniseed and salt. Fry for 2 minutes.
3.	Add mashed potatoes and stir. Fry for about 5-6 minutes. Switch off the gas.
4.	For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well.
5.	Add cold water and knead into a smooth dough.
6.	Keep the dough for half an hour, covered with wet cloth. Then knead it once again.
7.	Make small balls of almost equal size and roll out the balls to approximately five inches in diameter. Cut the circle in half and each half makes one samosa.
8.	Shape it into a cone and stuff it with the potato filling. Apply water on the edges and seal the edges.
9.	Heat oil in a deep frying pan / kadhai on high. Deep fry the samosas on medium heat until golden brown.
	Serve hot with green chutney or tamarind chutney.