For the crust –
1 cup all purpose flour
1 1/2 tbsp semolina
3 tbsp oil
1/4 tsp carom seeds
1/2 tsp salt, or to taste
1/4 cup water
In a mixing bowl, mix the flour, semolina, oil, carom seeds and salt. Make sure the oil is well incorporated in the dough.
Using the water knead the ingredients to a smooth, pliable yet firm dough. Knead for about 5 minutes.
Cover with a damp cloth and set aside for about half an hour.
For the filling –
4 large potatoes, boiled, peeled, cut into small cubes (about 2 cups)
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp cumin seeds
1/4 tsp fennel seeds
1 green chilly, chopped finely
2 tsp coriander powder
1 tsp garam masala powder
2 tsp amchur powder
Salt to taste
2 tbsp oil
A pinch of asafoetida
1 tbsp fresh coriander leaves, chopped
Oil for deep frying
Heat the 2 tbsp oil in a pan. Add the asafoetida, cumin and fennel seeds and let them sputter. Make sure it doesn’t burn.
Add the green chillies and stir for about a minute.
Add the turmeric and coriander powders and salt and stir well for a couple of minutes.
Add the potatoes, stir well and cook for about 5 minutes.
Add the red chilly powder, garam masala and amchur. Mix thoroughly and add the coriander leaves.
Stir well and remove from the heat and let the mixture come to room temperature.
To make the samosas –
Keep a small bowl of water at room temperature at hand.
Divide the dough into 6-7 portions slightly larger than the size of a golf ball.
Roll each portion into a disc and cut into half. This will give you two semicircles.
Working with one semicircle at a time, moisten the straight edge and bring opposite ends together to form a cone, making sure you press the edges firmly to seal them.
Spoon some of the filling into the cone taking care not to over fill.
Moisten the rounded edge and close the cone and press the edges of the dough together sealing it well.
Continue till you’ve made all the samosas.
Heat oil in a wok for deep frying. You can test the temperature of the oil by placing a small ball of dough in the oil. It should sit at the bottom for a few seconds and then float to the top. If it doesn’t float to the top, the oil isn’t hot enough. If it rises to the top instantly, the oil is too hot.
When the oil is heated right, deep fry the samosas till they turn golden brown on both sides, carefully flipping them over when one side is cooked.
Serve hot with tomato ketchup or some green chutney and some tamarind chutney.
Stay tuned for those recipes tomorrow.
UPDATE: You can now find the recipes for the Green Mint Chutney or Pudiney ki chutney and the Date and Tamarind Chutney or Imli ki Chutney here.