25 gm chopped cashew nuts
Method
Prepare the taters until soft, peel and mash.
Chop the eco-friendly chillies, garlic clove, ginger root and also the coriander leaves.
Mix all of the ingredients for that dough except water and rub completely. Sprinkle water making a hard dough. Put aside for around ten minutes.
Divide the dough into round portions as reported by the size the samosas needed.
Heat the ghee and add cumin, when crackling add garlic clove and saute.
Add all of those other ingredients excluding the ultimate four and saut for five minutes. Add all of those other ingredients, such as the taters and blend well.
Roll each part of dough right into a thin oblong shape reduce 2 semi-circles. Have a semi-circle. Apply water around the straight fringe of the semi-circle. Contain the semi-circle inside your hands, fold the straight edge, getting together the watered edges, seal the watered edges right into a triangular pocket.
Stuff the potato mixture after which seal top of the edges. Repeat with the remainder.
Deep fry in oil till golden brown and serve having a mint or perhaps a tamarind chutney.