For the dough
1 cup all-purpose flour/maida
2 Tbsp oil or ghee
1/4 tsp carom seeds/ajwain
salt to taste
For the filling
2 medium potatoes -boiled and mashed
1/4 cup green peas- boiled or thawed frozen green peas
2 Tbsp oil
1 tsp coriander seeds- crushed slightly
1/8 tsp asafoetida/hing
1/2 tsp cumin seeds
1 tsp fennel seeds
1 tsp green chilies crushed
1/2 tsp ginger crushed
1 tsp garam masala powder
1/2 tsp amchoor powder/dried mango powder
salt to taste
oil for frying
Making the dough
- Add the flour, carom seeds and salt to a deep bowl and mix. Now add the oil or ghee and mix well with your hands so that you get a crumbled texture(this step is very important in the making of samosas as this ensures that you get a smooth, non-bubbly and flaky outer texture).
- Now add water little by little and knead until you get a stiff dough(the dough should not be very soft, as then the samosas will drink up a lot of oil while frying)
- Cover the dough with a damp kitchen towel and keep aside.
Making the filling
- Heat 2 Tbsp oil in a pan. Add the cumin seeds, fennel seeds, and crushed coriander seeds. Saute for 1-2 seconds and then add the crushed green chilies and ginger and saute for a few seconds.
- Add the mashed potato and mix well. Cook for 1 to 2 minutes stirring continously.
- Add the green peas and salt and mix well. Cook on medium heat for a minute.
- Add the amchoor powder and garam masala powder. Mix well stirring continuously until everything is combined well. Cook for 1-2 minutes and then switch off the heat. Allow this mixture to cool down completely.
Making the samosa
- Knead the dough well and make small balls of the dough(approximately 4 balls or you can make smaller ones for small samosas) and keep aside.
- Roll out each ball into approximately 5-inch diameter circles(try not using any flour to dust while rolling out the circles, if the dough consistency is not soft, dusting of flour while rolling out won't be required).
- Cut each circle in the center so that you get two semi-circles.
- Take each semi-circle and bring the two edges along the straight line of the semi-circle together slightly overlapping each other so that you get the shape of a cone. Press the overlapping ends slightly so that the cone structure is maintained.
- Now stuff little of the filling into the cone. Smear little water on the edges of the cone and seal them together so that stuffing is sealed inside the cone.
- Do the same with the remaining dough and filling.
- Deep fry the samosas in hot oil until golden brown on all sides and drain on to a kitchen towel.
- Serve samosas with tomato ketchup or dates and tamarind chutney or mint chutney. And don't forget to have some masala tea too along with your hot samosas.