Everyday is something new to learn something new to share.Today I am going to share most common foods in India.It is a simple and easy recipe.                                                                                  

 SAMOSA:                
  Ingredients:
- 3 tbsp vegetable oil
- ½ tsp mustard seeds
- 60g/2½oz chopped onion
- 1 tsp finely chopped ginger
- 60g/2½oz frozen peas
- 1 tbsp ground coriander
- 1 tsp ground cumin
- ¼ tsp red chilli powder
- ½-¾ tsp garam masala
- 1-2 tsp dried mango powder, to
taste (alternatively, use juice of 1/2
a lemon)
- salt, to taste
- splash water
- 600g/1lb 5oz potatoes, peeled,
boiled until soft and crushed into
large lumps
- 4 tbsp chopped fresh coriander
leaves
- packet ready-made filo pastry
- 5 tbsp melted butter, for brushing
- 2 tbsp sesame seeds (optional)
(you can also use poppy or nigella
seeds)


Method:
1. Heat the oil in a small non-stick
pan and fry the mustard seeds for
about ten seconds, or until they
begin to splutter.
2. Add the onion and ginger and
cook for 2-3 minutes over a high
heat. Add the peas, stir well and
add the spices, mango powder, salt
and a splash of water. (If using
lemon juice, add this instead of the
water.) Cook for 1-2 minutes, then
add the potatoes and coriander and
cook for 2-3 minutes. Taste and
adjust the seasoning.
3. Preheat the oven to 200C/400F/
Gas 6.
4. Unroll the pastry and cover with
cling film and a damp tea towel.
Peel off one piece and keep the rest
covered so that it doesn't dry out.
Lay the pastry sheet flat on a clean
surface and brush with melted
butter. Fold in one third of the
pastry lengthways towards the
middle. Brush again with the butter
and fold in the other side to make a
long triple-layered strip.
5. Place one rounded teaspoon of
the filling mixture at one end of the
strip, leaving a 2cm/1in border.
Take the right corner and fold
diagonally to the left, enclosing the
filling and forming a triangle. Fold
again along the upper crease of the
triangle. Keep folding in this way
until you reach the end of the strip.
Brush the outer surface with more
butter. Place onto a baking sheet
and cover while you make the rest
of the samosas. Sprinkle over a few
sesame seeds, if using.
6. Bake in the centre of the oven
for 30-35 minutes, or until golden
and crisp, turning halfway through
the cooking time.
7. To serve, place the samosas onto
a large serving plate with a bowlful
of chutney.