Ingredients: Part 1
- Plain Flour (Maida): 2 Cups
- Ghee or Vegetable oil: 7 Tablespoons
- Salt: ¾ teaspoon
- Ajwain: 1/8 teaspoon
- Cold Water: 8-9 Tablespoons
- Plain flour (Maida): 1 Tablespoon
- Cold Water: ½ Cup
Ingredients: Part 2
- Boiled potatoes: 4 medium size, Peeled and crumbled. The potatoes should not be over-cooked.
- Green Peas: 1 Cup
- Olive Oil: 4 Tablespoons
- Ginger Powder: 1 Tablespoon
- Ground Coriander: 2 teaspoon
- Ground Cumin: 2 teaspoon
- Ground Cardamom: 1 teaspoon
- Ground Cinnamon: ½ teaspoon
- Amchoor (mango powder): 1 teaspoon
- Cayenne pepper: 1 teaspoon
- Salt: 1 Tablespoon
- Chopped fresh Coriander: ½ Cup
- Water: ½ Cup
- Oil for frying
Method Part 1
- Mix dry ingredients 1 through 4.
- Add water to make dough, knead for five minutes or longer.
- Gather dough in a large ball. Cover it with a plastic film or damp kitchen towels to prevent drying. Let it rest 20 to 30 minutes
- For sealer mix plain flour with water to make slurry
Method Part 2
- Mix all ingredients. Let the mixture cool
- Divide shell dough into eight balls. Keep the dough covered in plastic film.
- Roll a ball out into an 8-inch round. It should be about the thickness of a Penny (1p coin).
- Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries.
- Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little plain flour sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing.
- Seal the wide side of the cone fluting the edges.
- Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.
The oil temperature should be between 275 and 320ºF. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320º F.