Ingredients

• 2 cups - Maida
• 1/3 cups - Semolina (suji)
• 1 cup - Vegetable oil
• 4 - Boiled potatoes
• 1 tsp - Whole coriander seeds
• 1 tsp - Red chilli powder
• 1 tsp - Garam masala
• 1.5 tbsp - Coriander powder
• 1 tbsp - Amchur
• 3 to 4 pinches - Asafoetida powder
• 1 tbsp - Cumin seeds
• 1 - chopped green chilly
• Chopped ginger
• Vegetable oil for frying
• Chopped coriander leaves
• Salt to taste

How to Make Samosa

• For filling: Boil potatoes in a microwave or pressure cooker.
• Mash potatoes with fingers into medium-sized pieces.
• Heat oil in a heavy pan. Add cumin seeds, asafoetida powder, coriander powder and chopped ginger and fry it.
• Add mashed potatoes, salt, garam masala, whole coriander seeds, chilli powder and amchur powder.
• Mix it very well and stir it for 8-10 mins.
• Add chopped green chillies and coriander leaves for garnishing.
• For dough:
• Sieve all-purpose flour, add salt.
• Add vegetable oil and mix it very well.
• Then add a small quantity of water and make a smooth dough.
• Make small round rolls with the dough.
• Roll it like a chapatti (chapatti should be around 8-10 inches in diameter).
• Cut it into 2 equal halves along the diameter.
• Add a little water along the diameter. Join and press together to make a cone.
• Method for samosa:
• Place 1 to 1.5 tsps of potato mixture in the cone and seal third side.
• Make five to six such cones. Slip them into hot oil and deep fry on low to medium till light brown.
• Do not fry on high or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green chutney.