Step-by-Step Instructions

1. 1.Prepare Special Masala

   Add 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, 1 tablespoon of fennel seeds, and 1 teaspoon of black peppercorns to a pan. Roast the spices on low flame for 1-2 minutes until they become aromatic and slightly golden brown. Turn off the flame and transfer the roasted spices to a plate to cool down.

2. 2.Grind the Masala

   Once the roasted spices have cooled, transfer them to a mixer grinder. Grind the spices into a coarse powder. Do not make a fine powder, as a coarse texture is desired for the samosa stuffing.

3. 3.Prepare the Stuffing Base

   Heat 3 tablespoons of oil in a pan. Add 1 teaspoon of finely chopped ginger and 2 finely chopped green chilies. Sauté for about 1 minute until fragrant. Reduce the flame to low.

4. 4.Combine Stuffing Ingredients

   Add the coarsely ground special masala to the pan. Sauté for about 1 minute to release its flavors into the oil. Add 500 grams (3 large) mashed boiled potatoes and 1/2 cup of boiled green peas. Add 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of dry mango powder, and salt to taste. Mix all ingredients thoroughly, mashing any large potato pieces with the back of the spoon. Add finely chopped coriander leaves and mix well. Turn off the flame once the stuffing is well combined.

5. 5.Prepare the Dough

   In a large bowl, add 2 cups (250 grams) of maida. Crush 1/2 teaspoon of ajwain between your palms and add it to the flour. Add salt to taste and 4 tablespoons of melted ghee. Mix the ghee into the flour by rubbing it with your fingers until it forms a crumbly texture and binds when pressed. Gradually add 6-7 tablespoons of water, kneading to form a smooth and tight dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

6. 6.Shape the Samosas

   After 30 minutes, the dough will be well-rested. Divide the dough into medium-sized balls (approximately 7-8 balls). Keep the remaining dough covered with a damp cloth to prevent drying. Take one dough ball and roll it out into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval puri in half lengthwise. Take one half, apply a little water along one straight edge, and fold it into a cone shape, pressing the seam firmly to seal. Fill the cone with about 2 tablespoons of the prepared potato stuffing. Apply water to the top edges of the cone. Pinch one side of the seam to create a pleat, then bring the other side over and press firmly to seal the samosa, ensuring no gaps. Repeat for all samosas.

7. 7.Fry the Samosas

   Heat oil in a deep pan. Test the oil temperature by adding a small piece of dough; it should slowly rise to the surface with small bubbles, indicating a moderate temperature. Gently add 5-6 prepared samosas to the hot oil. Do not overcrowd the pan. Do not disturb them initially. Let them float to the surface, which takes about 5 minutes on low heat. Once they float, gently turn them over with a slotted spoon. Continue frying on low to medium heat, turning occasionally, for about 15-20 minutes until they are golden brown and crispy on all sides. Remove the fried samosas with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.

8. 8.Serve

   Serve the hot and crispy market-style samosas with green chutney and tamarind chutney.