By Chef Vijay Jagtiani, Shalom Bombay ^[1], Glatt Kosher Indian Cuisine NYC and Teaneck

For 16 Samosas

For the filling:
6 potatoes with skin
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 inches peeled fresh ginger
2 chopped green chilies
½ chopped onion
1 cup frozen green peas
2 tablespoons chopped cilantro
½ tablespoon turmeric powder
¼ tablespoon coriander powder
½ tablespoon salt
¼ tablespoon chili powder

Boil potatoes, remove skin, mash and set aside.

In a non-stick pan heat oil. Add cumin seeds, ginger, green chilies and onion and brown. Add peas. Cook 2-3 minutes and add mashed potatoes.

Mix cilantro, turmeric, coriander and chili powder together. Mix into the potato mixture and let cool for 15 minutes in fridge

For the dough:
¼ cup of white flour
¼ cup of vegetable oil
½ tablespoon of salt

Mix all of the ingredients together until they form a hard dough. Make lemon size balls of dough. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut to make a half circle. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone. Stuff it with about 1 tbsp of prepared filling and seal it firmly. Deep fry. Serve with sweet chutney and enjoy.

Sweet Chutney:
2 cups white vinegar
2 cups ketchup
1 pear, peeled
1 pound red seedless grapes
2 bananas
1 tablespoon cumin seeds
½ tablespoon chili powder
Pinch of orange/red food color powder

Grind vinegar, ketchup, pear, grapes and bananas together in food processer. Add salt according to taste; then cumin, chili and food color. Mix and enjoy.