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Potato Samosa

  • 1 ½ cup + 2 tbsp all-purpose flour
  • ½ cup + 2 tbsp canola oil
  • Salt (as per taste)
  • 1 tbsp carom seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • Five boiled potatoes (mashed)
  • ¼ cup boiled peas
  • ¼ cup chopped carrot (optional)
  • Two chopped green chillies
  • 1 tbsp chopped ginger
  • Canola oil (for frying) – or any oil you prefer
  • Water

For filling

  • Dry roast cumin seeds, fennel seeds and coriander seeds on Tava top. Grind all roasted spices to form a coarse powder.      
  • In a pan, add 2 tbsp canola oil followed by mashed potatoes. Now add salt as per taste, freshly grounded spice mix, green chillies and ginger. Mix all together to distribute salt and spices evenly.
  • Add peas and chopped carrot to the pan with potatoes. Mix well.  
  • Keep it aside for cooling.

For dough

  • In a bowl, mix all-purpose flour, ½ tbsp salt, carom seeds and oil.
  • Blend the flour well with material added.
  • Now add water little by little and knead to form a soft dough.                  

For sealing

  • In a small bowl, add 1 tbsp all-purpose flour and 2 tbsp water.
  • Mix it well to form a smooth paste.
  1. Divide the dough into eight portions.                              
  2. Flatten one part with the help of a rolling pin. Cut it into the half with the help of a knife from the centre into two equal semi-circles.  
  3. Fold one semi-circle from a corner and bring it to the centre as shown.          
  4. Apply the sealing paste. Bring the other corner on the top of first and press it with fingertips to form a triangle pocket.          
  5. Fill this pocket with 2 -3 tbsp of potato mixture. Apply sealing paste on the top opening and seal it.        
  6. Repeat step 5-8 with remaining dough.        
  7. In a big pan, add enough oil for deep frying.
  8. On a medium-high flame, when oil is warm enough, throw in samosas. Leave some space in between samosas; do not overcrowd the frying pan.
  9. Flip it to either side till it turns nice and golden in colour.    
  10. Serve Hot! Enjoy with tamarind sauce or chickpea sauce.