Cover with moist cloth, keep aside for 30 minutes. For the filling: Heat oil in the pan; add cumin seeds followed by ginger.

Add the mashed potato, green peas and add all the Masala powders. Give a nice toss until well blended.

Now add the lemon juice, add the coriander leaves. Let the mixture cool.

Shaping and filling: Make a thin 5-inch diameter round with some dough. Like we make chapatti.

Cut into two halves. Take one semi circle one, join the two corners of the straight line to form a cone.

Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely. While you do this parallely heat the oil in deep pan or deep fryer.

Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.

Drain on paper Towel. Serve hot with green and tamarind chutneys or tomato ketchup.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Moon samosas Moong dal samosas Chicken Samosa Punjabi fried chicken Punjabi kadhi Ingredients: For the outer cover: 1 cup - all purpose flour 1 tbsp - oil 1 tbsp - ghee 1/4 tsp - carom seeds/ajwain Water to knead dough For the filling: 2 large - potatoes (boiled, peeled, mashed along with small pieces) 1/2 tsp - cumin 1/2 tsp - ginger crushed 1/2 tsp - turmeric powder 1/2 tsp - garam masala powder 1/2 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - coriander seeds, roast in dry pan and crush it 1/4 tsp - lemon Juice 1/4 tsp - dry mango/amchur powder 1/2 cup - green peas (optional) Coriander leaves, a few, chopped 1 tbsp - oil for sauting the mixture Oil for deep frying Salt to taste (less)

Keep as it is further for two days. Dish is ready on Thursday evening.

kanji Bara a Rajasthani dish is now ready after four days of prep. It is nutritious and easily digestible, Enjoy (less)

Keep as it is further for two days. Dish is ready on Thursday evening.

kanji Bara a Rajasthani dish is now ready after four days of prep. It is nutritious and easily digestible, Enjoy (less)

Mix all in a bowl, raita is ready. It is a cool, salty, testy, nutritious side dish (less)

Mix all in a bowl, raita is ready. It is a cool, salty, testy, nutritious side dish (less)

Heat oil in a oven proof bowl and add sugar and cumin seeds. Saute for one minute and then add ginger paste, cumin powder, red chilli powder and again saute them for five minutes.

Add the sembu or sweet potato and slit green chillies and stir for two minutes. Pour the coconut milk and cook for 2-3 minutes and then add salt.

In the end sprinkle garam masala and ghee on top and serve. RELATED RECIPES Punjabi samosa Microwave beetroot halwa Easy Matka Pista Malai Kulfi Sweet potato cucumber cheesecake served with black pepper ice cream Vada pav Ingredients: 400 g - any one of kolakeshiya or sweet potato 2 tbsp - ginger paste 1 tbsp - cumin seeds 2 tbsp - cumin powder 1 tbsp - chilli powder 6 - green chillies slit 1 tbsp - turmeric powder 1 tsp - garam masala powder 1 1/4 - coconut milk 2 tsp - sugar 3 tbsp - oil 2 tsp - ghee salt as required (less)