Ingredients
Method
Samosa dough:
1. Mix flour, carom seeds and salt.
2. Add ghee.
3. Rub the ghee into the flour till it starts looking like bread crumbs.
4. Add ½ cup water.
5. Knead the flour into a firm dough. Add water as and when required during kneading.
6. Keep the dough aside.
Samosa filling:
7. Heat oil in a pan.
8. Crush coriander seeds, fennel seeds, and fenugreek seeds roughly.
9. Add all three to the pan.
10. Fry the spices but do not burn them.
11. Add ginger and green chillies.
12. Stir fry for 1–2 minutes.
13. Add the remaining spices.
14. Add mashed boiled potatoes and salt.
15. Mix all the ingredients.
16. Add the curry leaves at the end.
17. Mix and keep the mixture aside.
Wrapping the samosas:
18. Roll a lime-sized ball of dough between your palms and dust it with flour.
19. Roll it into a circle with less than 1 mm thickness and 6 inches diameter.
20. Cut the rolled dough in half.
21. Pick up one half.
22. Brush it with a little water along the straight edge of the pastry.
23. Place one edge of the straight side and on the other edge of the straight side to form a cone.
24. Pinch the corner of the cone to seal it.
25. Fill ¾ of the cone with the filling.
26. Rub water on the inside of the unfilled portion and seal it by pinching the edge together.
27. Repeat till all the dough is used up.
28. Place the samosas on a greased tray. Ensure that they don’t touch each either.
29. Cover the samosas with a damp cloth.
30. Heat oil in a pan.
31. When the oil is hot enough, add the samosas to the oil. Do not to overcrowd the pan.
32. Fry the samosas on a low flame till they are golden brown on both sides (approximately 15–20 min).
33. Take them out on a plate lined with paper napkins.
34. Serve immediately.