For the Outer Cover –
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp carom seeds
- 1/3 cup ghee
- 1/2 cup chilled water
For the Stuffing–
- 4 big sized boiled potatoes
- 3 tbsp chopped coriander leaves
- 1/2 cup frozen peas, boiled
- Salt to taste
- 1/2 tsp red chilli powder
- 1 tsp grated ginger
- 2 green chillies, chopped
- 1 tsp cumin seeds
- 1/2 tsp garam masala powder
- 1/2 tsp amchur powder (dry mango powder)
- 1/2 tsp chaat masala powder
- 1 tbsp vegetable oil
- Mix all purpose flour, salt, carom seeds in a large bowl
- Add the ghee and mix it well with the flour
- Add approximately 1/2 cup chilled water in batches and make a tight dough
- Rest the dough for 30 minutes.
- Mash the potatoes roughly.
- Add oil in a pan
- Add cumin seeds and ginger.
- Once the seeds sizzle, add the boiled peas and sauté for 1 minute
- Add the potatoes and add red chilli powder, chopped green chillies, garam masala powder, amchur powder, chaat masala.
- Mix well and add salt and chopped coriander leaves.
- Switch off the flame and let the stuffing cool down.
- Knead the dough once more and divide the dough into 8 equal balls.
- Flatten the ball, rub some oil on both sides and roll evenly into a round disc of about 5”
- With a sharp knife, cut the dough from the middle.
- Prepare all the balls of dough the same way and set aside.
- Take one part of the cut half, rub a little water on the top rim and make a cone shape.
- Fill this with the stuffing
- Rub some water into the open side of the cone and close the sides together, pressing firmly so that the stuffing does not come out.
- Stuff all the fillings the same way.
- Heat oil for deep frying in a wok till moderately hot.
- Fry the samosas on medium heat for about 10 minutes
- Remove on an absorbent paper
- Serve with ketchup and green chutney.