Outer Covering:

Maida - 1 cup

Salt - ½ tsp

Oil - 1 tbsp

Warm water to knead

Sieve maida with salt.

Add oil & knead first to breadcrumb consistency.

Add warm water gradually to get a soft dough. Rest for 15-20 mts under a damp towel.

Filling:

Potatoes - 4 – peel & chop into small cubes

Peas - 2 tbsp

Salt, haldi

Chopped green chillies -- 2

Red chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Garam masala powder - ½ tsp

Amchur - 1 tsp

Hing - ½ tsp

Chopped coriander leaves - 2 tbsp

Oil - 1 tbsp

Whole dhaniya seeds - 1 tsp

Jeera - ½ tsp

Steam potatoes & peas.

Heat oil temper whole dhaniya seeds & jeera.

Now add chopped green chillies, steamed vegetables & all masala powders with salt.

Saute on a low fire till dry.

Add chopped coriander leaves.

Making & frying samosas:

Mix 2 tsp maida with water to get a creamy paste to stick.

Make lemon size balls from the dough.

Take a ball & roll into a chappathi not less than 5” diameter.

This will determine the size of the samosa.

Cut into 2 along the diameter.

Take one & fold as shown in the photo.

Imagine a centre line- one side curve should fall on the centre line – then apply lttle mada paste on the other curve & paste it over the first.

Now you will get a cone, hold it in your hand & stuff with just enough filling.

Stick the top with little maida paste.

Heat oil in a kadai.

When fairly hot, add not more than 3 samosas at a time & lower the flame.

Fry on a low flame, turning frequently, till bubbles subside completely.

This will take atleast 7-8 mts.

This is very important to get crisp samosas.

Serve with tomato ketchup.

You can refrigerate the samosas & fry when you need them.