Serves – 2 – 4
Preparation time – 15 mins
Cooking time – 30 mins
- All Purpose Flour (Maida) – 1 Cup
- Carom Seeds (Ajwain) – 1/4 tsp
- Oil – 3 Tbsp
- Salt – to taste
- Water – to make stiff but smooth dough (approx 1/4 cup)
- Potato (peeled, boiled, mashed) – 3 medium size
- Cumin Powder – 1.4 tsp
- Coriander powder – 1/4 tsp
- Asafoetida (Hing) – pinch
- Oil – 2 Tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Salt – to taste
- Turmeric Powder – /4 tsp
- Garam Masala Powder – 1/4 tsp
- Green chillies (finely chopped) – to taste
- Onion (finely chopped) – 1/4 cup
- Cilantro (finely chopped) – 2 Tbsp
- Oil – for deep frying
- Into a mixing bowl add in flour, salt, oil and mix well till crumb like texture is formed. Then slowly add litte amount of water and make a stiff but soft dough. Grease the dough with few drops of oil and cover to rest while preparing the stuffing.
- Heat oil in a pan, add in mustard seeds and allow them to pop. Then start adding the cumin seeds, asafoetida, turmeric powder, green chillies and fry for 10 secs.
- Add in the onion and cook till soft. Flavor this with coriander powder, cumin powder. Add in the mashed potato and incorporate with the spice blend. Finally finish this off with garam masala powder, salt and coriander leaves.
- Leave the masala aside until it completely cool down.
Shaping the Samosa:
- Give the dough a final knead and divide into 6 equal sized dumplings. Start working with one of the dumplings and keep the remaining covered.
- Start rolling one the balls into 5 inch thin circle which is even from all the sides. One can dust with additional flour just to help while rolling.
- Once done, cut at the center of the circle and divide into two semi circles. Start working with one portion by sealing the straight line part to make a cone when inverted. Stuff with the potato stuffing and seal the other end as well. Make a pleat and give it a final closure. Make all the samosas the same way.
- Heat the oil for deep frying and start frying the samosas on low to med for 5- 7 mins once they start to float on oil fry on med for 5 to 7 mins until they are golden brown and crispy.
- Serve it hot with chutney of your choice or as such!