|2.5 Cups Maida (All-purpose flour) sifted|
|1.5 tsp Ajwain (Carom seeds)|
|0.5 Cup Pani (Water) approx.|
|0.5 tsp Namak (Salt)|
|3 tbs Ghee|
Potato & Lentil Stuffing:
|1 tbs Oil|
|2 tsp Dhania (Coriander seeds) roasted & crushed|
|1 tsp Adrak lehsan paste (Ginger garlic paste)|
|1.5 tsp Namak (Salt)|
|0.5 Cup Pyaz (Onion) chopped|
|1 Cup Chana daal (Split bengal gram) boiled|
|1 tbs Lemon juice|
|1 tsp Zeera (Cumin seeds) roasted & crushed|
|2 Hari mirch (Green chili) chopped|
|0.5 tsp Haldee powder (Turmeric powder)|
|2 tsp Lal mirch powder (Red chili powder)|
|2 medium Aloo (Potato) boiled & cubes|
|0.5 Cup Hara dhania (Fresh coriander) chopped|
|Cooking oil for frying|
In bowl,add all-purpose flour,salt,carom seeds and mix well.
Add ghee and mix until crumbled.
Gradually add water and knead until hard dough is formed,cover with a wet cloth and let it rest for 15 minutes.
In frying pan,add oil,cumin,coriander seeds and mix.
Add green chilies,ginger garlic paste,turmeric powder,salt,red chili powder and mix well.
Add onion and potato,mix well and mash coarsely with the help of the masher.
Add split bengal gram,fresh coriander and mix well.
Add lemon juice and mix well.
Let it cool down.
Knead dough again with water until smooth and cut with cutter into pieces,set aside remaining dough pieces and keep cover with wet cloth.
Take a small dough,make a ball and flatten the dough.
Sprinkle all-purpose flour and roll out with the help of rolling pin.
Cut the dough in oval shape.
With the help of the knife,add cuts on one side only.
Apply water with brush and fold one side on the other side.
On one side of dough,apply water,join two sides/edges to make a cone and press gently to seal the cone.
Fill the cone with prepared stuffing,apply water on the edges and bring the edges together and seal the edges properly.
Prepare the remaining samosas similarly (makes 6).
In wok,heat cooking oil and fry on very low flame until golden brown.
Courtesy: Food Fusion