Potato Samosa

• For the outer layer
• All purpose Flour/ Maida - 1 cup
• Ajwain / Vammu - 1 tsp (more if you like)
• Salt to taste
• Butter - 1 tbsp
• For stuffing
• 500 gm potatoes - boiled, peeled and chopped
• 1/4 cup oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp red chilli powder
• 2-3 green chillies
• 1 Tbsp coriander leaves
• Salt
• 2 tsp chaat masala powder
• 1 tsp fennel seeds
• 1/2 tsp garam masala

METHOD:

For the Ajwain outer layer
1. In a bowl, take flour, salt, ajwain and butter, crumble well. Slowly add water and knead to a stiff dough. Cover with a wet muslin cloth and rest it for 10 mins.
2. To make the roasted potatoes
3. In a non stick pan, heat oil and add boiled potatoes.Then add all the spices and combine well.roasted well, remove and allow it to cool.
To make the samosas.
1. Knead the dough again, pinch out five equal balls. On the rolling board, take the ball, dust the balls in flour, and roll out thin discs. Using a sharp knife cut into 3 inch strips. Remove the sides and use with the next ball. Place a spoon of the potatoes stuff and roll over diagonally across and cover well.
2. Press the sides and make sure the outer layer covers well. Have all the samosas ready.
3. Heat oil in a kadai and gently slide in one samosa to check if the oil is hot. Then cook in batches and drain to a kitchen towel. Cook over medium flame to get crisp samosas.