Ingredeints

For Dough

1 cup refined flour

½ tsp carom seeds

1 tbsp ghee

Salt to taste

Chilled Water as required (Stiff dough)

 For Filling

2-3 tbsp oil

4-5 medium potatoes, boiled

1 tbsp ginger, finely chopped

1 tsp fennel seeds

1 tsp crushed coriander

½ tsp cumin seeds

¼ tsp carom seeds (ajwain)

Black pepper powder to taste

Salt to taste

¼ tsp dried mango powder (amchur powder)

Oil for frying

Method

For Dough  

• Add refined flour, carom seeds and ghee in a bowl, combine well with finger tips till it looks like bread crumbs.
• Add salt and mix well. Add chilled water and knead enough to combine and form a tight dough.

For Filling

• Heat oil in a pan, ginger, fennel seeds, crushed coriander and cumin seeds. Cook till fragrant.
• Add carom seeds and mix well. Chop the potatoes and add in, mix and cook for 4-5 minutes.
• Add black pepper powder, enough for taste and color both.
• Add salt and mix well. Add dried mango powder in the end and mix well.
• Allow to cool down.

For Samosa

• Divide the prepared dough in equal portions, and roll it in an oval and long shape.
• Divide the rolled dough sheet into two halves, shape it into a triangle forming a cone.
• Fill the dough cone with the prepared potato filling and seal the edges by overlapping them.
• Deep fry the prepared samosas in medium hot oil till golden brown and cripsy.
• Drain on absorbent paper and serve hot with choice of chutney.