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
Potato filling
  • 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)

 

Method:

 

  1. Boil the potatoes just until they are done. Crumble them, do not crush them. Put aside.
  2. For samosa coating, mix salt, flour and ghee. Rub the flour well between the palms to integrate the ghee well.
  3. Add the water gradually and mix the flour with the dough. Cover and set aside until filling is ready.
  4. Heat a saucepan with oil. Sauté the cumin until it starts to broil.
  5. 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.
  6. Add crumbled potatoes, chili powder, garam masala, and salt.
  7. Mix everything and sauté for 3 to 5 minutes.
  8. Add the coriander leaves and mix well. Place it next to cool.

Making the samosa

  1. Make 4 to 5 servings of the dough and roll over the balls.
  2. Grease the rolling area, then flatten a ball.
  3. Start rolling on an oblong or oval shape. Cut it to two. If the edges are too thick, roll it gently to decrease.
  4. Clean the water on the right edge and join the edges to create a cone. Press gently to seal the cone.
  5. 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.
  6. Complete making all samosas.

Samosa frying

  1. 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.
  2. 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.
  3. Drain them on a kitchen cloth.
  4. Fry all in batches.