Aloo Samosa

Instructions

For Coating of samosa:

• In a dish, take maida.
• Add salt to taste, ajwain and ghee. Mix well.
• Combine ghee well with flour until it comes together like bread crumbs.
• Add a little water at a time and knead stiff dough.
• Transfer the dough into a bowl.
• Cover and give it resting time of about 30 minutes.

For Stuffing:

• Heat up oil in a pan.
• Add cumin seeds and let them splutter.
• Add finely chopped onion and fry until onion turns nice and soft for about 4-5 minutes.
• Add coriander powder, turmeric powder, red chili powder, garam masala and cumin powder. Mix well.
• Take potato, boil, peel it and cut into small pieces.
• Add potato and salt.
• Mix well and cook for about 3-4 minutes. You also can add green peas in the stuffing.
• Turn off the gas. Add lemon juice coriander leaves.
• Mix well and stuffing for samosa is already.

To Make Samosa:

• Take the dough and knead it once again to make nice and soft.
• Divide the dough into equal size balls.
• You can make 4 samosas from 1 cup maida.
• Take one dough ball and make it smooth.
• Roll it into about 6” round roti. Make roti like out regular chapatti.
• Cut the roti into half.
• Take one of the half chapatti and fold it into half over lapping the other side.
• In short make a cone of it. Seal the edges well.
• If you feel the dough too dry, then you can apply a little water.
• Stuff a tbsp of filling in the samosa.
• Seal the edges again really good.
• Heat up oil in a pan. Drop a samosa into hot oil.
• After 3-4 minutes of frying flip the samosa over.
• Fry on medium high heat for about 7-8 minutes until it turns deep golden colour from both sides.
• Take samosa out of hot oil, drain excess oil and transfer it into a dish.
• Samosas are already.
• It goes well with sweet tamarind chutney or teekha green chutney.