Piping hot plump, spicy samosas are enough to tempt anyone. Samosas are literally the life of any party menu, be it weddings, kids birthdays, festivals, get-togethers, family functions. They can easily be called one of the most favorite snacks of our country. Versatile enough that the stuffing can be added as per one's taste and health preferences, though the basic recipe uses a spicy mixture of potatoes and green peas along with a number of seasonings that elevate its flavor no end.
Add the cumin seeds, ginger, and green chillies.
Saute for few seconds.
Add potato cubes and peas.
Cover with a lid and cook until they get soften.
Season with salt, red chilli powder, turmeric powder, hing, coriander seeds powder, garam masala powder, and amchoor.
Mix well and lightly press the potatoes with the ladle to crush them coarsely.
Garnish with fresh coriander leaves.
Shut off the flame and let the stuffing cool down.
To prepare the covering, take maida, salt, carom seeds in a bowl.
Add 1 tablespoon of oil and crumble the flour to resemble breadcrumbs.
Start adding water little by little and knead a stiff dough.
Cover it with a moist muslin cloth and let it rest for 30 minutes.
Divide the dough into equal size balls depending on the size preferred.
Roll each ball into a roti.
The roti should not be too thin nor too thick.
With a sharp knife cut it into 2 triangles.
Take one part and make a cone by moistening the edges and overlapping one on the other.
Stuff as much as potato mixture as needed to fill up the cone cavity.
Seal the bottom side as well in the same way.
Ready all the samosas similarly.
Heat 3 cups of oil in a thick bottom pan on low heat.
Slide in 2 to 3 samosas in one go and let them fry on low to medium flame so that they are cooked well and get crunchy too.
Fry till they turn golden brown and drain on a sieve to remove the excess oil.
Serve hot with chutney or sauce.