Ingredients (240 ml cup used)
For the covering
- 2 cups or 250 grams maida / plain flour
- ¼ cup or 50 grams oil
- ¼ cup + 2 tbsp water
- ¾ tsp salt
- 250 grams or 4 medium potatoes
- 6 to 8 peanuts(optional)
- ½ to ¾ tsp red chili powder
- ¾ tsp hot spices(garam masal)
- 2 tsp of raisins (optional)
- 1 tbsp oil
- ¾ tsp cumin/jeera
- 1 tsp minced ginger or ginger garlic paste
- 2 green chilies chopped
- Few coriander leaves chopped (optional)
- Salt (according to your taste)
- Boil the potatoes just until they are done. Crumble them, do not crush them. Put aside.
- For samosa coating, mix salt, flour and ghee. Rub the flour well between the palms to integrate the ghee well.
- Add the water gradually and mix the flour with the dough. Cover and set aside until filling is ready.
- Heat a saucepan with oil. Sauté the cumin until it starts to broil.
- Add the ginger, green chili and jump until it starts to feel good. Add peanuts and raisins if you are using. Fry for a moment.
- Add crumbled potatoes, chili powder, garam masala, and salt.
- Mix everything and sauté for 3 to 5 minutes.
- Add the coriander leaves and mix well. Place it next to cool.
Making the samosa
- Make 4 to 5 servings of the dough and roll over the balls.
- Grease the rolling area, then flatten a ball.
- Start rolling on an oblong or oval shape. Cut it to two. If the edges are too thick, roll it gently to decrease.
- Clean the water on the right edge and join the edges to create a cone. Press gently to seal the cone.
- Fill the cone with masala potato and apply water to the edges. Bring the edges together and make a crease on one side. Repeat the fold and seal it. Make sure the samosa has been sealed.
- Complete making all samosas.
- Heat the oil in a saucepan until it is warm. A piece of dough dropped into the hot oil should gently increase not immediately. This is the right temperature.
- Add the samosas to the oil and sauté until golden. When they are half fried, you can increase the flame to little height and fry until they are crisp.
- Drain them on a kitchen cloth.
- Fry all in batches.