Ingredients:
-Maida (All-purpose flour) 2 Cups
-Namak (Salt) ½ tsp
-Ajwain (Carom seeds) ½ tsp
-Ghee 3 tbs
-Pani (Water) ½ Cup or as required
Potato Stuffing:
-Aloo (Potatoes) Boiled ½ kg
-Matar (Peas) 1 Cup (Optional)
-Hara dhania (Coriander) ½ Cup
-Hari mirch (Green chilies) Chopped 1 tbs
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chili powder) 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Haldee powder (Turmeric powder) ¼ tsp
-Chaat masala ½ tsp
-Garam masala powder (Whole spice powder) ½ tsp
-Oil 1-2 tbs
-Zeera (Cumin seeds) 1 & ½ tsp
-Oil for frying
Directions:
-In bowl,add all-purpose flour,salt,carom seeds,ghee and mix well until crumbled.
-Gradually add water and knead until smooth dough is form,cover with a wet cloth and let it rest for 30 minutes.
-In bowl,add potatoes and mash them slightly,add peas,coriander,green chilies,salt,red chili powder, coriander powder,turmeric powder,chaat masala,whole spice powder and mix well.
-In pot,add oil,cumin seeds and mix,add potato mixture and fry for 2 minutes and let it cool.
-Wet your hands with water and knead dough again.
-Take a small dough,make a ball and coat in dry flour and roll out in oval shape with the help of rolling pin and cut into two pieces.
-On one side of dough,apply water,join two sides/edges to make a cone and press gently to seal the cone.
-Fill the cone with potato stuffing,apply water on the edges and bring the edges together and seal the edges properly.
-Prepare the remaining samosas similarly and set aside.
-In wok,heat oil and fry on medium low flame until golden.
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