- All purpose flour or whole wheat flour- 1 1/2 cups (I used whole wheat flour)
- Semolina(rava)-2 tbsp
- Ajwain/carom seeds-1/4 tsp
- Oil- 2 tbsp
- Water-1/4 to 1/2 cup(approx)
- Salt to taste
Oil for frying samosas
- Potatoes(boiled and mashed)- 2 medium nos
- Cumin seeds- 1/4 tsp
- Asafoetida- 1 pinch
- Green chilies (chopped)- 1 or 2 (according to taste)
- Ginger chopped- 1 tsp
- Onion chopped – 1 no
- Chili powder- 1 to 1 1/2 tsp(according to taste)
- Turmeric powder- 1/4 tsp
- Coriander powder- 1 tsp
- Garam masala- 1/4 tsp
- Coriander leaves(chopped)- 2tbsp
- Salt to taste
To prepare the dough for the crust/pastry sheets
- Combine flour,semolina,carom seeds,salt and oil.Mix well until combined.
- Slowly add water and start kneading as you do so.
- Knead for about 3 to 4 minutes to form a soft dough (like chapathi dough).
- Cover and keep aside for about 30 minutes.
To prepare the filling
- Heat oil in a pan and add cumin seeds,let it splutter.
- Now add asafoetida,green chilies and ginger.Saute till done.
- Add onion and saute till it turns golden brown.
- Reduce the flame to low and add chili powder,turmeric powder,coriander powder and garam masala.
- Saute for about a minute or till raw smell leaves.
- Add boiled potatoes ,salt to taste and mix until combined.Switch off the flame.
- Add chopped coriander leaves and mix well.Keep this aside.
To prepare samosas
- Divide the dough into lemon sized balls.
- Roll this out into thin circles and cut this into half.
- Moisten the edges with water using your finger tips.
- Fold each semi circle into a cone , fill each cone with about 1 tbsp of the filling.
- Dampen the inner edges with water using your fingers and lightly press the edges together .
- Heat oil in a frying pan.Make sure the oil is not too hot.(a pinch of the dough dropped into the oil should stay at the bottom for a few seconds before rising to the top)
- Fry the samosas over low-medium heat ,turning sides in between until it turns golden on all the sides.
- Serve with tamarind and mint-coriander chutney.