Method

Step 1: Prepare Dough

  • Take maida, ajwain, salt in a bowl.
  • Add oil/ghee and rub with fingers till mixture becomes crumbly (this makes samosa crispy).
  • Add little water at a time and knead into a stiff dough (not soft like chapati).
  • Cover with a damp cloth and rest for 30 minutes.

    • Step 2: Make Stuffing

  • Heat 2 tbsp oil in a pan.
  • Add cumin seeds & fennel seeds, let them splutter.
  • Add chopped green chilies & ginger. Sauté briefly.
  • Add boiled peas and mashed potatoes. Mix well.
  • Add salt, coriander powder, red chili powder, turmeric, garam masala, and amchur.
  • Stir everything nicely and cook for 2-3 minutes.
  • Add fresh coriander leaves, mix, and let it cool.

    • Step 3: Shape Samosa

  • Divide dough into equal lemon-sized balls.
  • Roll one ball into an oval/round shape (about 6-7 inches).
  • Cut into two halves (semi-circles).
  • Take one half, fold it into a cone shape, sealing edge with little water.
  • Fill cone with potato stuffing.
  • Seal the open edge tightly with water (make sure there are no gaps).

    • Step 4: Frying

  • Heat oil in a deep pan on medium-low flame.
  • Add samosas in batches (don’t overcrowd).
  • Fry slowly on medium-low heat till golden brown & crisp. (If fried on high flame, they become soggy & soft).
  • Remove on tissue paper.
    • Serving
  • Serve hot with green chutney, tamarind chutney, or tomato ketchup.