• For the Potato filling:
• 5 large potatoes, boiled and peeled, approx 500 gms by weight.
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chillies, finely chopped
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• 2 tablespoon ground nuts
• 2 tablespoon lemon juice
• Handful of chopped green coriander
• Salt to taste
• 3-4 tablespoon oil
• For the Dough:
• 2 and ½ cups all purpose flour/maida
• 2 and ½ tablespoon oil or melted butter
• ½ teaspoon carom seeds/ ajwain
• Salt to taste
• Water to knead
• For the Samosa:
• A teaspoon flour mixed with a teaspoon water,
• use for greasing
• Oil for deep frying
• Tomato Ketchup or Green Coriander Chutney (

The dough:

Combine oil, salt and carom seeds in the flour and mix well.
Knead into soft dough by adding a little water at a time, cover with a plastic wrap or a wet cloth and keep aside.

The Potato Filling:
Heat the oil in a frying pan; add cumin seeds and green chillies till they are golden. Then add the ginger garlic paste, chopped onions and fry for a minute.

Then add ground nuts, red chilli powder, coriander powder and fry for another minute.

Slice potatoes into small pieces and add to spices. Then add salt to taste and fry together, do not completely mash the potatoes while floding into the spices.

Fry together for a minute or two and take off the heat. Finally add chopped coriander and lemon juice and mix well.
Spread on a flat dish and set aside to cool down.

The Samosa:
Divide the batter into 5 parts. Roll each into a medium thick round(approx 1/8th of an inch) and then turn into an oval shape. Cut in the middle to make two semicircle warps.

Take one semicircle wrap and grease the edge of the diameter half way through on opposite sides and place them over each other to make a conical canter. Tap gently across the overlapping length.

Now fill the canter with the filling upto 3/4th of its height. Grease the inner perimeter of the cone and seal together in a straight line.

Tap and press gently at the base so that the folds stick together. Keep it upright on a plate dusted with some loose flour. Repeat the process with each wrap and keep aside.

by Pak101.com (few years ago!) / 1001 views