Ingredients:
For the cover:
- 2 cups all purpose flour
- ½ teaspoon ajwain or carrom seeds
- Salt to taste
- 4 tablespoon ghee/butter
- Soda water to knead the dough
For the filling:
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 cups boiled and finely chopped potatoes
- ½ cup green peas
- 1 tablespoon small pieces of ginger
- ½ tablespoon saunf
- ½ teaspoon turmeric powder
- 1 teaspoon Aamchoor powder or dry mango powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Oil to fry + 1 tablespoon ghee/butter
Method:
For the dough:
- Mix all purpose flour, salt ajwain and ghee in a bowl. Mix everything properly to make sure ghee is properly incorporated.
- Add soda water little at a time. Make a medium to stiff consistency dough. Cover it with moist cloth and keep it aside.
For the stuffing:
- Add ginger pieces and saunf in a blender jar and grind it.
- Heat pan in a oil. Add cumin seeds. Add green peas and mix well.
- Add chopped potatoes. Add ginger and saunf paste.
- Add turmeric powder, red chili powder, aamchoor powder, garam masala and salt.
- Mix everything together and turn off the flame.
To assemble:
- Heat oil in a pan. Add 1 tablespoon ghee/butter into the oil.
- Knead the dough again with your hands. Make small to medium sized balls. (depending on the size of samosa you want)
- Roll out a ball to a circular shape. Cut in the middle of the circle. Dab some water on the open side or straight side of the cut circle. Fold it in half and make a cone shape.
- Add the filling in the cone. Dab some water all around the edges and seal them. It should look like a triangle.
- Deep fry samosas in a kadai on a medium heat. Drain them on a paper.
- Serve with green chutney or sweet chutney or ketchup.
