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Ingredients :
Refined Flour - 1 Cup
Carom Seeds .- 1 tsp
Oil - 2 tbsp
Water - ¼ Cup
Boiled Grated Potato - 3
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Chaat Masala - ½ tsp
Cumin Coriander Powder - 1 tsp
Chopped Green Chilli - 1 tbsp
Corn Flour - ⅛ Cup
Oil - For Frying
Method :
Mixing the Dough :
In a mixing bowl, combine 1 cup of Maida (all-purpose flour), 1 teaspoon of Ajwain (carom seeds), 2 tablespoons of Oil, and ¼ cup of Water.
Knead into a firm and smooth dough. Adjust water as needed. Cover and let it rest for 30 minutes.
Making the Samosa Filling :
In a mixing bowl, combine 3 boiled and grated Potatoes with 1 teaspoon of Turmeric Powder, 1 teaspoon of Red Chilli Powder, ½ teaspoon of Chaat Masala, 1 teaspoon of Cumin Coriander Powder, ⅛ Cup corn flour and 1 tablespoon of chopped Green Chilli.
Mix all the ingredients well until evenly combined.
Ensure the spices coat the potatoes evenly.
Roll all the samosas by applying a samosa-like batter, just like shown in the video.
Heat oil in a deep frying pan or kadhai over medium heat.
Once the oil is hot, carefully slide in a few samosas at a time.
Fry them on medium heat until they turn golden brown and crisp on all sides.
Remove the fried samosas using a slotted spoon and place them on paper towels to drain excess oil.
Serve the hot and crispy samosas with tomato ketchup, mint chutney, tamarind chutney, or any dip of your choice.