Crispy Samosa

Ingredients

• Pastry: 2 cups all-purpose flour (maida)
• Pastry: 4 tablespoons ghee or oil
• Pastry: 1/2 tsp carom seeds (ajwain), 1/2 tsp salt
• Pastry: cold water as needed (approx. 1/2 cup)
• Filling: 4 medium potatoes, boiled and roughly mashed
• Filling: 1/2 cup green peas
• Filling: 2 tablespoons oil
• Filling: 1 tsp cumin seeds, 1 tsp coriander powder
• Filling: 1 tsp amchur (dry mango powder)
• Filling: 1/2 tsp garam masala, 1/2 tsp chilli powder
• Filling: fresh coriander, salt to taste
• Oil for deep frying

Instructions

1. 01

   Make the pastry: rub ghee into flour until crumbly. Add carom seeds and salt. Gradually add cold water and knead into a firm, stiff dough. Cover with a damp cloth and rest for 20 minutes.

2. 02

   Make the filling: heat oil, splutter cumin seeds, add peas, then mashed potatoes and all spices. Mix well and cook for 3-4 minutes. Stir in amchur and coriander. Let it cool completely.

3. 03

   Divide dough into 6 balls. Roll each into an oval about 15 cm long. Cut in half. Take one half, form a cone shape, fill with 2 tablespoons of filling, and seal the edges firmly with a little water.

4. 04

   Heat oil on moderate heat — not too hot. Test with a small piece of dough; it should rise slowly. Slide samosas in and fry on low-medium heat for 10-12 minutes, turning occasionally, until golden and crispy.

5. 05

   Drain on paper towels. Serve immediately with green chutney and tamarind chutney while the shell is still crispy.