Samosa

• Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker.
• Crumble them, do not mash them up. Set aside

Make samosa dough (or use frozen puff pastry sheets)

• Mix together flour, carom seeds, salt and oil in a mixing bowl
• Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil
• Take handful of flour and press down with your fingers. It must hold shape and not crumble.
• Add water little by little and mix the flour to form a stiff dough. It should be stiff and notsoft dough. Cover and rest for 25 to 30 mins.

Make potato filling

• Heat a pan with oil. Add cumin seeds
• When they begins to sizzle, add ginger & fry until it smells good for about 30 to 60seconds.
• Next add green peas and saute for 2 mins.
• Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder. Saute for 30 seconds.
• Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in corianderleaves & set aside to cool.
• Taste and add more salt if needed. If using lemon juice, add it now

How to make samosa

• Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.
• . Grease the rolling area and then flatten a ball. Drizzle some oil.
• Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neithertoo thick or too thin. (watch video)
• Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll itto thin down.
• Take one part and apply water over the straight edge (towards the cut side). Join theedges to make a cone. Press down gently to seal the cone from inside as well
• Fill the cone with potato masala and press down with your finger to push it inside thecone. Smear water generously on both the other edges.
• Bring the edges together and seal them by pinching off the edges together. If you preferto make a standing samosa, make a pleat on one side. Bring back the pleat and seal itby pinching off the edges together
• Make sure the samosa has been sealed well. Cover them witha cloth to prevent drying.

Deep frying

• After you make 5 samosas, begin to heat the oil until medium hot.
• Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & thedough should take a while to come up to the surface. This is the right temperature.
• Gently add as many samosas as you can to the oil and fry them on a low flameundisturbed for few minutes (about 10 to 12 mins).
• When the crust becomes firm, increase the flame to medium. Rotate them to the otherside and fry until crispy and golden.
• While the first batch of samosas fry, make the rest of them
• Remove the golden fried ones on to a colander. Let the temperature of oil come downslightly before you fry the next batch.