Mini Samosa

Method:

1. Take 2tbsp oil in heavy pan.
2. Add the peanuts and sauté on low flame till the peanuts are crisp and fragrant. Cool the peanuts and crush coarsely.
3. Heat 1tbsp oil in a pan. Add the asafetida and the cumin seeds.
4. Allow the seeds to splutter.
5. Add salt, garam masala, coriander powder, chili powder and raw mango powder. Sauté for 30 seconds and add the crushed peanuts.
6. Toss well and remove from fire. Set aside to cool.
7. Sieve the flour, add salt. Add melted clarified butter and mix it very well.
8. Add small quantity of water and knead to a stiff dough.
9. Set the dough aside for 20 minutes.
10. Knead the dough for a minute and divide the dough into 15 balls of equal size.
11. Rll out each ball to a disc of 4 inch diameter.
12. Cut it into 2 equal halves along the diameter.
13. Wet the edges with a little water along the diameter. Bring the two ends together to overlap by a third. Join and press together to make a cone.
14. Place a heaped tbsp. of filling in the cone and press to seal from above. Fill all the cones and set aside.
15. Heat plenty oil in a pan. Put the prepared samosas in hot oil, reduce the heat and deep fry on low to medium till light brown.
16. Drain and set aside to cool. Store in airtight containers.