For the dough:
All purpose flour - 2 1/2 cups
Rice flour - 1/4 cup
Ajwain / Bishop's weed / Carom seeds - 1 tsp
Ghee / Clarified butter - 3 TBSP
Oil - 3 TBSP
Salt - to taste
Water - 3/4 to 1 cup
For the filling:
Boiled, mashed potatoes - 3
Green peas, cooked - 1/2 cup
Ginger, chopped - 2 tsp
Cumin seeds - 1 tsp
Amchur / Dry Mango powder - 2 tsp
Garam masala powder - 2 tsp
Red chili powder - 1 tsp
Kasoori methi / Dried fenugreek leaves - 1 TBSP
Salt - to taste
Oil - 2 tsp
Oil - for deep frying
- In a large bowl, combine all purpose flour, rice flour, ajwain and salt.
- Add the ghee and oil. Mix well until crumbly. Rub the mixture between your palms for best result.
- Add water little at a time and make a soft but a little tighter dough.
- Knead for 5 to 10 minutes. Cover and let it rest for 30 minutes.
- Meanwhile, heat 2 tsp oil in a pan.
- Add cumin seeds. Once they start to brown add the chopped ginger.
- Add the mashed potatoes, peas, garam masala, mango powder, chili powder, kasoori methi and salt.
- Mix thoroughly to coat and cook for a minute. Let it cool.
- Take a lemon size dough and roll into a thin circle. You can apply little oil on the rolling surface for easy rolling.
- Cut the circle into half to form a semi circle.
- Take one of the semi circle and apply water to the straight edge.
- Now fold both ends to the center to form a cone.
- Stuff the cone with potato filling.
- Apply water around the cone and seal the edges. Repeat the process with rest of the dough.
- Heat oil in a large pan or deep fryer. Oil should be warm to ensure crispy outer layer.
- Drop in the prepared samosas and fry in a warm oil, slowly increasing the temperature until golden brown.
- Serve hot with mint, cilantro and tamarind chutney.