Ingredients:
- All-purpose flour/ maida – 1 cup
- Ghee/ clarified butter – 1 tbslp
- Hot oil -1 tblsp (optional)
- Salt – to taste
- Carom seeds – 1 tsp
- Water – as req
- Cooking oil – to deep fry
For stuffing:
- Boiled potatoes – 2 nos
- Peas – 2 tblsp
- Onions – 1 no (finely chopped)
- Turmeric powder – ½ tsp
- Plain red chili powder – 1 tsp
- Cumin powder – 1 tsp
- Asafetida – ½ tsp
- Chaat masala – 1 tsp (optional)
- Coriander leaves – ¼ cup (finely chopped)
- Salt – to taste
- Water – 1-2 tblsp
Tempering:
- Cooking oil – 2tblsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
Procedure:
Making Samosa Dough:
- In a mixing bowl sieve the all-purpose flour, salt and add about a tblsp of hot oil and melted ghee and mix well along with a tsp of crushed carom seeds
- Now add required amount of water to make a mass dough(ref pic); cover it with damp cloth for a minimum of 30 mins
Making Stuffing:
- Hot some oil in a pan and add the mustard and cumin seeds allow it to splutter
- Now add the chopped onions; saute it for a while and add the plain chili powder, cumin powder, asafetida, turmeric powder and salt and mix well under medium-low flame
- Now mash the boiled potatoes and add into the masala mixture along with peas; blend well with the masala and add the finely chopped coriander leaves and cook it for about 3 mins under low flame
- Add about a tsp of chaat masala towards the end and turn off the flame
- Cool completely
Making SAMOSA:
- Heat some oil in a pan to deep fry under low flame
- Take a lemon size ball and roll it evenly with the help of some dry flour
- Dust off the extra flour and cut into two halves using a sharp knife (ref pic)
- Now apply some water over all the edges and fold one half first (ref pic)
- Fold the another half (ref pic); it forms a cone pocket (ref pic)
- Now add about a tblsp of stuffing and seal the edges (ref pic)
- Repeat the same for the remaining dough
- Now drop one by one into the pan (do not over crowd) and cook it under medium-low flame until it gets done
- The super tasty, crispy and oil free “SAMOSAS” are ready to serve
- Serve with traditional tamarind sauce
