Steps to make Imli Chutney and baked Samosa 

Step 1:

1. Dry roast about 3 tablespoons of Jeera you need to get a good strong aroma. Let it cool down and then grind it in a mixer.
2. You will need about 2 nimbu sized balls of tamarind. Clean the Tamarind thoroughly and soak it for about 15 minutes. The tamarind needs to be in brown colour, not black nor white.

Step 2:

1. We need to prepare Panch Phoran Masala for the Samosa. (There in enough masala here for a few more recipes!)
2. Take 1 measure each of Meethi, Jeera, Saunf and Mustard Seeds  and half measure of Nigella or Kalonji seeds.
3. Dry roast all of these ingredients, you need to get a warm aroma of it. 

Step 3: 

1. Now pressure cook the potatoes about half kg will more or less do good for this recipe.
2. 6 whistles minimum required for this, keep the flame high let it whistle twice and then keep it in simmer for about 8-9 minutes
3. See that there is enough water in the pressure cooker, it takes more water to cook potato. The potato needs to cook to the same level in an aloo paratha or any other aloo sabji.
4. Wash half a bowl of frozen peas thoroughly and keep aside.

Step 4:

1. The roasted Panch Phoran masala would have cooled by now, put it in a blender and make it into a fine powder and keep aside.

Step 5: Imli Chutney

1. I think this recipe should be on a page of its own, will do that after this!
2. Go back to Step 1, point 2, by now your imli should have soaked for 15 minutes. 
3. Squeeze the soaked imli as much as you can with your hands in a deep bowl
4. Put the imli on a low flame, add 2 tablespoons sugar, salt per taste and 1 tablespoon mirchi powder.
5. Add roasted Jeera powder to this, hing, turmeric and chaat masala to this. 
6. You need to simmer it for a while so it becomes thick. Keep stirring it, you don’t want to burn your vessel.  
7. Now check the salt, I am always confused, so I test multiple times before taking it off the flame.

Step 6: The dough kneading

1. Take about 1.5 cups of maida, after sifting it. Add salt per taste, 2 tablespoons oil, a tablespoon of Ajwain or Oum or Aum and mix it well. 
2. You will need about half a measure of water for this, you need a tight and smooth dough. You need to knead the dough till the paratha is clean. Similar to a roti or puri batter. 
3. Keep a little extra maida for Sookha Atta.
4. The dough oddly smells like my Ajwain biscuit.

Step 7: Making the Lijam

1. Lijam is like gum, it is a mixture of 1 tablespoons of maida and  quarter cup of water
2. You need to mix the maida and the water together to create a paste for sealing the samosa.

Step 8: The stuffing

1. Keep the cleaned peas aside
2. Drain the water carefully after removing the potato from the cooker.
3. Peel the aloo carefully. The peel tastes very bitter so remove it fully.
4. Mash the aloo’s using a masher or a flat ladle. Do not over mash it, it needs ot be a but chunky. 
5. Heat a kadai and add 6 tablespoons of ghee. 
6. Roast coriander seeds after splitting them a little. You can rub your hands together. You will need about a tablespoon of it.
7. Next add the peas, it splutters so, be careful sir fry it.
8. Add a teaspoon of turmeric, a teaspoon of kashmiri mirch powder and a heaped tablespoon of Panch Phoran Masala from Step 2.
9. Add a teaspoon if sugar and salt per taste
10. Add chaat masala and ginger powder (saunt) and stir well.
11. Put the lid on and let it simmer for 5 minutes
12. Now split the stuffing to 2 plates, it helps in cooling it down. Easier to handle while making the samosa.

Step 9: Making the Samosa

1. Pre heat oven to 180 C.
2. Divide the dough into rounds, you will need to roll them, to make them the size of a pulka about 5-6 inches in size.
3. Using a rolling board, roll the rounds to a uniform thickness.
4. Now cut the rolled round in half, across the centre using a knife. Basically a semi circle
5. Take a half and place a tablespoon of dough in the centre. Add Lijam across all the edges.
6. Fold the dough over the potato filling to form a triangle, add Lijam on the interior half to seal it well.
7. Cover the filling with the other half and seal the end of with Lijam and fold over. Look at the Samosa photo below.
8. Coat your baking tray with ghee and line it butter paper
9. About 6-8 fit in a tray. Space them apart leaving some rom for expansion
10. Coat the prepared Samosa’s with butter or ghee thoroughly. This gives a very crispy cover!

Step 10: Baking the Samosa

1. Bake for 15 minutes on 1 side, take the Samosa out and flip them using a palta or ladle and bake for a further 10-12 minutes
2. The edges might burn a little, but regardless it tastes amazing.
3. This recipe makes about 30 Samosa’s.
4. Let them cool for about 5- 6 minutes before eating them with the Imli Chutney.