Samosa Recipe

Wash the russet potato and place it in a saucepan filled with water. Bring it to a boil, then reduce the heat and simmer for 20-30 minutes, or until soft.

Drain the water and let the potato cool. Peel and chop it into small pieces.

Heat vegetable oil in a skillet over medium heat. Add hing and cumin seeds. Let them sizzle, then add fennel seeds, red chili powder, turmeric, crushed coriander seeds, cumin powder, and coriander powder. Stir for a minute.

Add the chopped potatoes and mash lightly with a spatula. Cook for 2 minutes.

Stir in the peas, garam masala, chaat masala, amchur, and salt. Cook for an additional 2-3 minutes. Set aside to cool completely.

For the pastry, mix the all-purpose flour, rice flour, ajwain, and salt in a bowl.

Add ghee to the flour mixture and rub it in with your fingers for about 5 minutes until the mixture feels sandy and coarse.

Gradually add water, 1 tablespoon at a time, until the dough comes together. It should be stiff and shaggy. Cover with a damp cloth and rest for 30 minutes.

Divide the dough into walnut-sized balls and roll each ball into a thin circle (7 inches in diameter).

Cut each circle in half and form a cone by folding along the straight edge. Wet the edges with water to seal the cone.

Fill the cone with the cooled potato and pea mixture. Wet the open edges and seal them tightly. Repeat with the remaining dough and filling.

Heat oil to 350°F (175°C) and fry the samosas for 2 minutes until lightly golden. Remove and set aside.

Increase the oil temperature to 375°F (190°C) and fry the samosas again until golden brown and crispy, about 3-4 minutes.

Serve hot with chutney or chai.