For the outer cover All purpose flour | Maida 1 cup Sooji|rava 1 tblsp Oil 3 tblsp Salt to taste Ajwain | omam 1/4 tsp For the filling Potato 3 medium size Red chili powder 1/2 tsp Coriander seeds 1/4 tsp Jeera powder 1/4 tsp Amchoor powder 1/4 tsp Ajwain 1/4 tsp cumin seeds a pinch Salt to taste Garam masala 2 pinches Oil 2 tsp Oil to deep fry
First let’s make the dough as it needs to rest for an hour. In a wide bowl add the flour, sooji, salt and ajwain seeds. Add the oil too.
Mix it well till the flour becomes crumble. If you could hold the flour in your hands it should hold into a shape. You can add ghee too instead of oil. Add little water and make it into a smooth dough.
Cover this properly and keep it aside for an hour.
Add in the red chili powder, amchoor powder, garam masala and coarsely pound coriander seeds. If you want u can coarsely pound cumin seeds and peanuts too. I added cumin powder. If u want you can add cashew nuts too. Since we are frying the samosa you can add it as it is. No need to fry the cashews. Cook this for few minutes and mix well nicely. Switch off the flame. Samosa filling is ready.
Lets make the shaping of samosa.
Take a medium lemon sized dough and roll this into a oblong shape thin roti. Cut this diagonally using a sharp knife.
Take one portion and apply little water on one end of it as shown in the picture. Bring both the edges backwards and make a cone shape.
Make a cone shape by sealing both the edges. Be careful to seal it properly ,else it will break in oil.
Place 1 tblsp of potato filling into this .
Apply water on the edges of the outer cover. Bring both sides together.
If needed you can fold the edge and bring it together as shown in the picture below.
Samosas are ready. Repeat this same procedure for rest of the dough. For the filling was perfect for the dough, a small piece of dough i discarded since i don’t have filling.
Heat the oil for deep frying. When it is hot bring it to medium heat and put 2-4 samosas at a time, depends on the size of the pan. Do not over crowd the pan. Deep fry on both sides till golden brown. Drain excess oil in a Kitchen towel.
Hot samosas are ready to serve. Enjoy samosa with ginger cardamom tea.
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