Ingredients
Method
STEP 1
- For filling, Boil the potatoes and mashed them.
- Heat up the oil in a pan, add the cumin and carom seeds,
- When the smell comes up, add cut onions and fry them.
- Add coriander and green chilli and mix for 2 to 3 minutes, Leave to cool.
- Then Add spices red chilli, turmeric, salt, and crushed chilli and fry for a few mins until mixed. Add the boiled potatoes, and mix well
STEP 2
- For the pastry, add flour in a wide bowl.
- Add salt, and carom seeds.
- And add the melted butter or ghee and mix flour with butter until the flour feels shattered.
- Add a little water and start Kneading the dough for 5-10 mins until smooth and firm.
- Cover with cling film and set aside at room temperature for 30 mins to 1 hour.
STEP 3
- To Make a samosa shape Divide the pastry into equal small sizes.
- Roll each piece into a ball and roll out into a circle of 15cm.
- Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the edge.
- Fill with mixture and press the two edges together to seal the top of the cone.
- Keep Repeating with the remaining pastry.
STEP 4
- For Frying Heat up the oil in a deep pan to 180C.
- The oil should come 1/3rd of the way up the pan.
- Deep fry the samosas in batches for 8-10 mins until crisp and brown. Don’t overcrowd the pan, 4 to 5 samosas should be fine in one go.
- Take out and drain on the grill.
