- 1 cup refined flour
- ½ tsp carom seeds
- 1 tbsp ghee
- Salt to taste
- Chilled Water as required (Stiff dough)
- 2-3 tbsp oil
- 4-5 medium potatoes, boiled
- 1 tbsp ginger, finely chopped
- 1 tsp fennel seeds
- 1 tsp crushed coriander
- ½ tsp cumin seeds
- ¼ tsp carom seeds (ajwain)
- Black pepper powder to taste
- Salt to taste
- ¼ tsp dried mango powder (amchur powder)
- Oil for frying
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- Add refined flour, carom seeds and ghee in a bowl, combine well with finger tips till it looks like bread crumbs.
- Add salt and mix well. Add chilled water and knead enough to combine and form a tight dough.
- Heat oil in a pan, ginger, fennel seeds, crushed coriander and cumin seeds. Cook till fragrant.
- Add carom seeds and mix well. Chop the potatoes and add in, mix and cook for 4-5 minutes.
- Add black pepper powder, enough for taste and color both.
- Add salt and mix well. Add dried mango powder in the end and mix well.
- Allow to cool down.
- Divide the prepared dough in equal portions, and roll it in an oval and long shape.
- Divide the rolled dough sheet into two halves, shape it into a triangle forming a cone.
- Fill the dough cone with the prepared potato filling and seal the edges by overlapping them.
- Deep fry the prepared samosas in medium hot oil till golden brown and crispy.
- Drain on absorbent paper and serve hot with choice of chutney.
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