Aloo Samosa (12 pieces)
150 g plain flour
½ tsp. salt
¼ tsp. ajowain
1½ tbsp. oil
1 tbsp. oil
A pinch of asafoetida
½ tsp. coriander seeds
1 tsp. cumin powder
1 tsp. mango powder (amchur)
¼ tsp. garam masala
¼ tsp. turmeric (haldi/curcuma)
Salt to taste
400 g potatoes
A handful frozen or fresh green peas
2 fresh coriander stalks with leaves (option), chopped
Deep fry oil
1. In a large bowl mix together flour, salt, ajowain and oil. Add as much as water needed and knead into a smooth, not too soft yet firm dough. Cover and keep aside for half an hour.
2. Peel, cook and finely dice the potatoes.
3. Heat the oil in a pan, add the asafoetida and coriander seeds, when it begins to sizzle a bit, add all the ingredients, mix and on medium heat stir for 5 mins. Remove from the heat and let the filling cool down.
4. Knead the dough again and divide it into 6 equal sized balls. Roll each ball into 12 cm flat circles and cut each into halvf. Each half will make one samosa.
5. Wet the open ends of each half piece with water and join together to form a V-shaped samosa. Fill each samosa with a tablespoon of the filling. Wet the open top of the filled samosa, again with water and seal well. Do the same with the rest. Cover and keep aside.
6. Heat deep fry oil in a wok and fry the samosas, 3-4 at a time. Turn few times till golden brown on both sides. Remove and lay them on a kitchen paper to drain. Serve hot or warm with Tamarind chutney.
Bake: preheat the grill at 250°. Line a baking tray with baking paper and place the samosas on it. Apply a little melted butter or oil on the samosas. Grill in the middle of the oven for about 5-10 mins each side till crispy brown.