Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***pastry***
 225      gram          flour
  50      grams         ghee or clarified butter
     1/2  teaspoon      salt
     1/2  teaspoon      caraway seeds or ajwain
  75      milliliters   warm water
                        ***filling***
   2      tablespoons   oil
   1      teaspoon      cumin seeds
   1 1/2  cm            ginger -- grated fine
   1      teaspoon      garam masala powder
   2      cups          boiled -- peeled small
                        -- potatoes, diced
   1      teaspoon      red chile powder
   1      teaspoon      mango powder
   2      teaspoons     coriander powder
   1 1/2  teaspoons     cumin powder
   1      teaspoon      chile powder
                        salt -- to taste
     1/2  cup           green peas -
                        (boiled in water with a little salt)
   2                    green chiles -- deseeded and
                        -- chopped
     1/2  cup           coriander leaves -- chopped
   1      tablespoon    lemon juice
                        oil -- for deep-frying

Preparation:

To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green chiles. After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning. Cover and cook for 1-2 minutes. Remove from heat and allow to cool. Add the chopped coriander and mix well. Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves. To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together. Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.