Ingredients : For Dough :
Maida / All Purpose Flour – 2.5 Cups
Refined Oil : 3 Tbsp
Ajwain / Carom Seeds – 1 tsp
Salt : As per taste
Water : Very little, around 3/4th cup, to make stiff dough
Ingredients : For Potato Filling / Aloo Masala:
Potatoes – Around 8-9 (boiled & cooled)
Green Peas & Peanuts (Optional)
Mint Leaves – One handful
Coriander Leaves – One handful
Ginger – 2 inches
Green Chillis- 2
Oil – 2 tsp
Cumin Powder – 1 tsp
Kasoori Methi – 1 tbsp
Red Chili powder – 1 tsp
Amchur powder – 2 tsp
Black pepper Powder- 1/2 tsp
Black Salt – 1/2 tsp
Saunf / Fennel Seeds – 1/4 tsp
Coriander Powder – 1 tbsp
Salt – As to taste
Garam Masala – 1/4 tsp
– Preferably boil potatoes and keep in the fridge the previous night. If making same day, cool down potatoes completely before using.
– Grind ingredients marked in Green in a mixture with a little water just the way you make a chutney.
– Mix all ingredients marked in Orange in a separate bowl.
Method: Part 1
– In a big mixing bowl, take flour.
– Add salt, ajwain and oil.
– Mix everything well until when you grab the mixture it starts clumping together.
– Now add water little at a time. I used about 3/4th cup of water. Make sure the dough is stiff an not soft.
– Once your dough comes together, cover with a damp cloth for at-least 1 hour. 2 hours is ideal.
Method: Part 2
– In the meantime heat some oil in a kadhai.
– Lower the flame and add the spice powder from the bowl. Mix well for a few seconds. Don’t burn.
– Add the prepared green chutney. Mix well. Switch off flame.
– Add the boiled, peeled & cooled roughly mashed potatoes. Add salt if required. Blend in together and keep aside.
Method: Part 3
– After 1 or 2 hours of resting time, kneed and smoothen out the dough to make it pliable.
– Divide the dough into equal parts. I could make 7.
– Keep them covered with a damp cloth at all times.
– Roll out one portion in an oblong shape.
– Divide into 2 parts with the help of a knife.
– You will now have 2 triangle like parts.
– Take one and extend from all sides.
– Apply water to half side of the part you cut with knife . That half will denote the height of your samosa. Watch the pictures & video to know how to make the covering of the samosa.
– Fill the Potato masala generously. Each samosa took me around 2 minutes to make.
– Let the samosas rest for 30-45 minutes before frying. It should look dry and feel rough when ready. By the time I finished making 14 samosas, my first batch was ready to fry.
– It’s time to fry them out. Fill around half kadhai with oil. Keep flame on low.
– When the oil is just warm (Dip your finger to check. You shouldn’t feel the burn), drop in your first batch of samosas. I added 5 at first.
– Fry in low heat until golden brown. Flip them every few minutes to fry them evenly on all sides. Take them out. Fry the rest in batches.
– The samosas will be really hot. So let them rest for 20-30 mins. Serve them warm.
– Serve with Chutney, Ketchup, Spiced Yogurt or even Cholle!
Images & Video to help you with the process: