- For the Stuffing
- 4 Potatoes
- 1 Tsp Jeera/Cumin Seeds
- 1 Tsp Saunf/Fennel Seeds
- 2 Green Chillies
- 1 Tsp Amchur Powder
- 1 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1/2 Tsp Hing/Asafoetida Powder
- Salt to Taste
- For the Dough
- 2 Cups Wheat Flour
- 1/4 Cup Ghee (you may use oil but ghee tastes better)
- 1 Tbsp Ajwain/Carom Seeds
- 1 Tbsp Mangrail/Fennel Flower/Black Cumin
- 1 Tsp Salt
Prep: 20 minutes
Cooking: 60 minutes
- For the stuffing, boil, peel and mash the potatoes.
- Take a pan and saute cumin, fennel, chilli and asafoetida.
- Now, add turmeric and chilli powder and mix.
- Next, add mashed potatoes and mix well. Add salt to taste and let the stuffing cool.
- For the dough, mix flour, carom seeds, black cumin, salt and ghee well (please feel free to add more ghee if required, as this is what will make your samosas crispy). Ensure the ghee mixes well, so that the flour takes shape when pressed between the palms. Now add water and knead a tight dough.
- Grease the dough with 1 tsp of ghee and let it rest of 10 minutes.
- Make small dough balls and roll them into an oval shape (keep it a little thick). Cut it into half and form a cone (use water to stick the ends of the cone).
- Fill the cone with the stuffing (ensure you leave enough room to seal the ends of the cone, otherwise the samosas might break while frying). Seal the cone by applying water on the edges.
- Now take a kadhai and heat the oil. Deep fry the samosas on medium flame, till they turn golden brown or bake them for 40 minutes at 180 degrees.
- Drain the excess oil and serve it hot with coriander chutney, ketchup or both!
- You can prepare samosas and freeze them in an airtight container for at least a week and fry or bake them when eating.