Samosa

Instructions

Prepare stuffing

1. Chop the onions and green chillies finely.
2. Boil the potatoes, remove the skin and mash them.
3. In a pan, heat oil. Add the cumin seeds and asafoetida.
4. When cumin seeds turn brown, add the chopped onions and green chillies. Fry till the onions turn translucent.
5. Now add the mashed potatoes. Add the dry masala powders – turmeric powder, dhania powder, red chilli powder, jeera powder and salt.
6. Fry till the masalas get mixed with the mashed potatoes.
7. Remove and keep aside as the filling for samosas.

For the Cover

1. Mix maida, salt, semolina and 2 tbsp oil and knead to form a dough with lukewarm water.
2. Cover the dough with a damp cloth and keep it aside for about 20 mins.
3. Make a paste of 1/2 tbsp maida and 1 tbsp water which will be used to seal the samosa cover.
4. Make a small ball from the dough and roll it into a circle.
5. Cut this circle into a half to form 2 semi-circles.
6. Form a cone with one semi-circle and fill it with the potato stuffing.
7. Seal the sides of the cone with the maida paste, close the cone on the top and seal it with the paste. This should form a triangle-shape.
8. Continue this process with the rest of the samosas.
9. Heat oil for deep frying the samosas. Fry the samosas in a batch till they turn golden brown on both sides.
10. Samosas are ready to be served hot as a snack!