Ingredients
250gm flour, 3-tablespoon ghee, 1-teaspoon salt
1cup water, 1-teaspoon cumin seeds, 1 teaspoon of coriander paste, Oil for deep-frying

Sieve flour and salt together. Rub in ghee. Add just enough water to make it a semi-liquid mixture. Put the salt, masala pastes with it. Heat the oil in a pan. Take the mixture in a clean piece of cloth, make a pinhole in it and lay the mixture in various shapes in the oil. Drain the oil and serve. It is like a savoury biscuit, and can be eaten in anytime.

Ingredients
1/2 cup boiled and drained green peas, 1-teaspoon amchoor (mango powder), 1 tsp red chilli powder, 1/2 tsp garam masala powder,1 tablespoon chopped cashewnuts, Salt to taste, 3 cups maida, 3 cups arhor

dal (a variety of pulse), 1-tablespoon oil, 1 small bowl of cold water

Method
Heat the oil, and for stuffing add arhor dal, cashewnuts, and powders and mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, oil and salt to taste. Add enough water and knead the dough. Divide the dough into round portions. Roll it into a not too thin perfect round. Now make 2 semi circles with the round. Take one-half circle. Now hold the semicircle in your hand. Fold the straight edge and seal it.
You should now have a small triangular maida pocket. Stuff it with the dal mixture and now water-seal the upper edge. Deep fry in oil till golden brown and serve with tomato ketchup.