For the samosa layer:
2 cup all-purpose flour 1 pinch baking soda
2 tbsp. Cream of wheat 2 tbsp. Ghee
2-tsp. Plain yogurt cold water
Shift the all-purpose flour. Mix cream of wheat and all-purpose flour, add ghee, plain yogurt and salt.
Knead the flour to puri- like consistency cover with a wet cloth and leave for 3-4 hours.
For the masala:
6-7 Kashmiri red chili 3 cloves
1 tsp. Cumin seeds 3 cinnamon sticks
1/2 tbsp. Coriander seeds
Roast all the masala ingredients and grind in the mixture to powder.
For the filling:
1/2 lb peas ½-cup cilantro leaves
1 tsp. Raw- mango powder 2-tsp. chaat masala
2 tbsp. Oil 1 tsp. pomegranate seeds powder
1/4 tsp. Asafetida Salt
Boil peas in a pressure cooker. Mash the peas.
In a frying pan heat oil. Add asafetida, peas, salt, raw -mango powder, chaat masala, pomegranate powder and salt. Add masala powder and mix well. Add cilantro leaves and mix.
knead the dough. Divide into equal parts. Roll out one piece into roti. Cut it into 1/2. Make one part into cone and fill the filling and close the upper part by applying a little water and press. Make all the samosa. Deep fry in the oil
Serve with sauce and chutney.