Step-by-Step Instructions

1. 1.Prepare the Potato Filling

   Heat 2 tablespoons of ghee in a pan. Add 1 teaspoon of crushed garlic and chili and sauté briefly. Add 1 finely chopped medium onion and 2 inches of finely chopped ginger, cooking until softened. Stir in 2 finely chopped green chilies, 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, 1/2 teaspoon chili flakes, 1 teaspoon roasted crushed cumin, 1/2 teaspoon crushed coriander seeds, 1/2 teaspoon nigella seeds, 1 tablespoon fenugreek leaves, and salt to taste. Mix well and cook for 1-2 minutes until fragrant.

2. 2.Add Potatoes and Finish Filling

   Add 750 grams of boiled and chopped potatoes to the pan. Mix thoroughly with the spices, ensuring the potatoes are well coated but not completely mashed. Stir in a handful of fresh chopped coriander leaves. Remove from heat and let the filling cool completely.

3. 3.Prepare the Samosa Dough

   In a large bowl, combine 2 cups of refined white flour (maida), 1 teaspoon of caraway seeds (or cumin seeds), and 1/2 teaspoon of salt. Add 1/4 cup of ghee and rub it into the flour mixture with your hands until it resembles coarse crumbs. Gradually add water, a little at a time, and knead until a very tight and firm dough forms. Cover the dough and let it rest for 30 minutes.

4. 4.Shape the Samosas

   Divide the rested dough into small, equal-sized balls. Roll out each ball into a thin, slightly oval shape, about the thickness of a coin. Cut each oval in half. Take one half, moisten the straight edge with water, and fold it into a cone shape, sealing the seam firmly. Fill the cone about two-thirds full with the cooled potato mixture. Create a tiny pleat at the back of the samosa and seal the open edges to form a triangular shape, ensuring it's tightly sealed to prevent the filling from coming out during frying.

5. 5.Fry the Samosas

   Heat oil for deep frying in a wok or deep pan over medium heat. The oil should be medium hot, not smoking. Carefully place the prepared samosas into the hot oil, ensuring not to overcrowd the pan. Fry the samosas, turning occasionally, until they are golden brown and crispy on all sides, which should take about 5-7 minutes per batch. Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

6. 6.Serve

   Serve the hot and crispy Lahori Aloo Samosas immediately with your favorite chutneys or sauces.