Ingredients

• For cover:
• 2 cups - plain flour
• 3 tbsp - melted ghee
• salt to taste
• For filling:
• 1 cup - cauliflower
• 2 cups - potatoes boiled
• 6-7 green chillies
• 1 tsp - ginger grated
• 1 tsp - panchphoran
• 1/2 tbsp - coriander finely chopped
• 1/2 tsp - amchoor (dried mango) powder
• 1/2 tsp - garam masala
• 1/4 tsp - turmeric
• salt to taste
• 1/2 tbsp - raisins
• 1 tbsp - cashew pieces
• 3-4 pinches asafoetida
• 1 tbsp - oil
• Oil for deep frying

How to Make Samosas Calcutta Style

• Sift flour and salt together.
• Add ghee and mix well.
• Add water to knead a soft dough.
• Cover with moist cloth and keep aside for 30 minutes.
• Brush liberally with ghee, knead, cover again and keep aside.
• For filling:
• Grate cauliflower, mash potatoes and finely chop green chillies.
• Heat oil, add cashews and fry till light golden.
• Add panchphoran and allow to splutter, add cauliflower.
• Add all other ingredients and mix well.
• Take off fire. Keep aside.
• To proceed:
• Make small balls, the size of small lemons, from dough.
• Knead one into thin chapatti about 5" diameter.
• Cut into half, take one, fold into cone, seal edge with some water.
• Fill with one tbsp filling, seal open edges to form triangular pyramid.
• Seal edges and corners well with moist fingers.
• Make four or five, deep-fry in hot oil till golden and crisp.
• Repeat for all filling and dough.
• Serve hot with green and tamarind chutneys.