Aloo Samosa

ingredent:

• 500 Gram Potatoes (peeled and chopped), boiled

For the dough:

• 500 gram Maida (refined flour)

• 1/2 cup Ghee or oil

• 5 gram Ajwain

• Salt

• Water

• For deep frying Oil

For tempering:

• 1/2 cup Ghee

• 1 tsp Cumin seeds

• 1/2 tsp Turmeric powder

• 1/4 tsp Red chilli powder

• 2-3 Green chillies

• 2 tsp Ginger

• 1 tbsp Coriander leaves

• Salt

• 1/3 cup Green peas

• 2 tsp Chaat masala powder

• 1 tsp Fennel seeds

• 1/2 tsp Garam masala

How to Make Samosa

• Chop the green chillies, ginger and the coriander leaves.

• Mix all the ingredients for the dough except water and rub thoroughly.

• Sprinkle water and make a hard dough. Set aside for about 10 minutes.

• Divide the dough into round portions as per the size of the samosas required.

• Heat the ghee and add cumin, when crackling add ginger and saute.

• Add the rest of the ingredients excluding the final four and sauté for five minutes.

• Mix in the rest of the ingredients, including the potatoes and mix well.

• Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

• Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.

• Stuff the potato mixture and then seal the upper edges.

• Repeat with the rest.

• Deep fry in oil till golden brown and serve.