For samosa cover

• Place maida, carom seeds, salt and ghee in a large bowl.
• Mix the ingredients until the flour resembles fine breadcrumbs.
• Add water, little at a time to make a firm dough. This will ensure that the samosa does not tear while cooking or shaping.
• Cover with a damp cloth and let it rest for 30–40 mins.

For stuffing

• Heat a pan and lightly roast coriander seeds and anardana seeds for a minute. Allow them to cool and then using a mortar and pestle, make a coarse powder.
• Heat ghee in a large kadhai, add cumin seeds and ginger. 
• Sauté for a minute then add boiled Fortune Soya Granules, green peas, salt, red chilli powder, saunf powder, garam masala and coriander/anardana powder and mix. 
• Cook for 4–5 mins or until the stuffing is completely dry. Allow it to cool.

For shaping and deep frying

• Divide the dough into equal pieces and roll out one piece.
• Cut the rolled circle from the centre to make a semi-circle. 
• Technique in focus #1: Make the folds and using water, seal the edges. 
• Pinch the samosa from the top to make a cone.
• Fill it with stuffing, making sure there are no empty pockets. Seal it with water again.
• Technique in focus #2: Make sure the samosa is stiff enough to remain stable when placed on a surface.
• Heat Fortune Sunlite Oil in a kadhai.
• Technique in focus #3: Check the oil temperature by dropping a small piece of dough in it. It should bubble and slowly rise up.
• Now gently slide in samosas and fry them for 8–10 mins until golden brown.
• Your crispy samosas are ready to be served hot with imli ki chutney.