Samosha

1. The Crispy Outer Crust (Dough)

Ingredients:

• 2 cups all-purpose flour (Maida)
• ¼ cup clarified butter (Ghee) or oil (Ghee yields a flakier crust)
• 1 tsp carom seeds (Ajwain)
• ½ tsp salt
• Cold water (about ½ cup) [1, 2, 3, 4, 5]

Step-by-Step Instructions:

1. Rub in the Fat: Mix flour, ajwain, and salt in a bowl. Pour in the melted ghee. Rub the flour and ghee together between your palms for 3–5 minutes.
2. Test the Mixture: Hold some flour in your fist. If it holds its shape without crumbling, the fat content is perfect.
3. Knead Tight: Gradually add cold water. Knead into a very stiff, hard dough.
4. Rest: Cover the dough with a damp cloth. Let it rest for 30 minutes. [1, 2, 3, 4, 5]

2. The Spiced Potato Stuffing

Ingredients:

• 4 medium potatoes (boiled, peeled, and crumbled roughly—do not mash completely)
• ½ cup green peas (boiled)
• 1 tbsp ginger-green chilli paste
• 2 tbsp oil or ghee
• Spices: A pinch of asafoetida (hing), 1 tsp cumin seeds, 1 tsp crushed coriander seeds, ½ tsp fennel seeds, 1 tsp red chilli powder, 1 tsp dry mango powder (amchur), 1 tsp garam masala, and salt to taste. [1, 2, 3, 4, 5]

Step-by-Step Instructions:

1. Temper Spices: Heat oil in a pan. Add cumin seeds, crushed coriander seeds, fennel seeds, and hing. Let them sizzle.
2. Cook Aromatics: Stir in the ginger-green chilli paste. Sauté for 30 seconds.
3. Mix Filling: Add the peas and crumbled potatoes. Toss in the chilli powder, amchur, garam masala, and salt.
4. Cook and Cool: Sauté on medium heat for 5 minutes, pressing lightly. Turn off heat and let the mixture cool completely to room temperature. [1, 2, 3, 4, 5]

3. Shaping and Frying the Samosas

Step-by-Step Instructions:

1. Roll: Divide the rested dough into equal balls. Roll a ball into a smooth, oval shape (about 6-7 inches long) with a medium thickness.
2. Cut: Cut the oval horizontally across the center with a knife to make two semi-circles.
3. Cone Fold: Take one semi-circle. Apply water along the straight edge. Bring the two corners together to overlap, forming a tight cone. Press the seam well to seal.
4. Stuff: Fill the cone with 2 tablespoons of the cooled potato stuffing. Leave the top edges clear.
5. Pleat and Seal: Dampen the inside top edges with water. Make a small fold (pleat) on the back side of the rim, then press the front and back edges firmly together to seal. The samosa should sit upright on a flat surface.
6. Slow Fry: Heat a generous amount of oil in a deep pan. The oil must be low-medium hot (a tiny piece of dough dropped in should sit at the bottom for a few seconds before slowly rising). Fry the samosas on low heat for 15–20 minutes, flipping occasionally, until they turn uniformly golden-brown and crispy. [1, 2, 3, 4, 5]