- 1 cup maida
- 1/4 tsp ajwain
- Oil – 1 tbsp
- Salt to taste
- 1 Onion
- 1 Hari mirch
- 1/2 inch piece adrak
- 3 medium size potato
- dhaniya leaves, finely chopped
- 1 tsp chilli powder
- 1/4 tsp haldi powder
- 1 tsp dhaniya powder
- 1/2 tsp Jeera powder
- Lemon juice to taste
For the seasoning:
- 1 tbsp oil
- 1 tsp Jeera seeds
Method for preparing the outer cover:
- In a bowl mix together maida, salt and oil nicely using finger tips.
- The flour should be well mixed with the oil. This is done to get crispy samosas.
- Then add ajwain & water little at a time and make stiff dough. Cover it with a damp cloth (to prevent it from drying) and let the dough rest for 20 minutes.
Preparation for stuffing:
- Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.
- Finely chop onions, adrak and hari mirch.
- Heat oil in a pan, add jeera seeds, when it sizzles, add onions, adrak, hari mirchi and saute until onions turn transparent.
- Then add dhaniya powder, haldi powder, chilli powder, jeera powder and salt as needed. Mix well, cook for 2-3 minutes.
- Add cubed potatoes, dhaniya leaves and mix well. Turn off the gas.
- Add few drops of lemon juice as per taste..
- Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa.
- Now take a ball of dough and roll it out very thinly in an oval or round shape. You do not have to be too perfect. Cut it into half.
- Now wet the straight side with little water using your finger tips.
- Fold it in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. You get a cone.
- Fill the cone with potato stuffing. See to it that you fill even the tip of the cone.
- Now wet the circumference of the cone with water using your finger tips for sticking.
- Stick together and fold it. If there is excess length at the back, you can make a pleat and then fold it to form a triangle. Make it sit and shape it nicely.
- Now repeat the same process for the rest of the dough.
- Now heat oil in a pan. To check if the oil is hot enough, drop a small piece of dough into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the samosas.
- Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.
- Fry the rest of the samosas in the same way. Soak excess oil with kitchen tissues.
- Serve Samosa with green chutney or tomato ketchup.