Punjabi Samosas

INGREDIENTS

Ingredients for filling:
900g potatoes, boiled and peeled
1/2 cup frozen peas
1 tbsp oil
1 tsp Supreme Garlic and Ginger Paste
1 tsp Supreme Cumin Seeds
2 tsp Supreme Coriander Powder
1/4 tsp Supreme Turmeric powder
1 tsp Supreme Garam Masala
2 tsp Supreme Amchoor Powder (mango powder)
1 tsp Supreme Fennel Seeds
½ – 1 tsp green chilli, minced 
Salt to taste

Dough:
4 cups plain flour
2 tsp Supreme Ajwain (carom seeds)
1 ½ cup water
2 tbsp Vegetable oil
Salt to taste

flour paste:
Mix together: 
¼ cup plain flour
¼ cup water 

METHOD

For the filling: mash the potatoes with a fork so you still have a few lumps (you want some texture). Heat oil in a large frying pan, add cumin seeds and as they start to brown add garlic ginger paste and green chillies. Sauté for a minute then stir in coriander powder, turmeric, garam masala, fennel seeds, salt, and amchoor powder. Finally add mashed potatoes and peas and stir-fry until the peas are tender and the mixture is dry. Check seasoning then take off heat and allow the filling to cool.

For the dough: In a large bowl mix flour, salt, ajwain seeds and oil. Add water, a little at a time, and knead until you have a smooth dough. Cover the dough and set aside.Make flour paste by mixing flour and water together until the consistency is thick and smooth. 

To fill the samosas: divide the dough into 14 balls, dust with flour and cover. Ro