Step-by-Step Instructions

1. 1.Prepare the Samosa Dough

   In a bowl, combine 1 cup refined flour (maida), 4 teaspoons melted ghee or vanaspathi, salt to taste, and 1/2 teaspoon ajwain. Mix thoroughly with your hands until the mixture resembles breadcrumbs and no water is added yet. Gradually add sufficient water to form a hard dough. Knead the dough vigorously for 4-5 minutes. Divide the dough into equal portions (about 6-8 balls). Cover the dough balls with a damp cloth and let them rest for 30 minutes.

2. 2.Prepare the Potato Stuffing

   Heat 3 tablespoons of oil in a pan. Add 1 teaspoon cumin seeds and 1 teaspoon crushed coriander seeds. Sauté for a few seconds. Add 1 chopped green chili and 2 teaspoons finely chopped onion. Fry until the onions are about 60% cooked. Add 1 teaspoon ginger garlic paste and sauté until the raw smell disappears. Add 3 tablespoons of cashew nuts and fry until lightly golden. Now add salt to taste, 1/2 teaspoon chat masala, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1/4 teaspoon garam masala. Mix all the spices well. Add 200 grams of roughly chopped boiled potatoes (ensure they are dry). Stir and toss well to coat the potatoes evenly with the spices. Squeeze in juice from 1/2 lemon and add 3 teaspoons of chopped coriander. Mix well, then turn off the flame and allow the stuffing to cool down completely.

3. 3.Shape the Samosas

   Take one portion of the rested dough and roll it out into an oval shape, about 1mm thick. Cut the oval in half. Take one half, wet the straight edge with water. Fold one side over the other to form a cone, pressing firmly to seal the seam. Fill the cone with about 1.5 tablespoons of the cooled potato mixture. Wet the remaining edges of the cone with water and carefully seal them to form a triangular samosa. Repeat this process for all the remaining dough portions and stuffing. Once all samosas are shaped, let them rest for 15 minutes to air dry slightly.

4. 4.Deep Fry the Samosas

   Heat oil for deep frying in a pan. Ensure there is enough oil to completely submerge the samosas. Carefully place the shaped samosas into the hot oil. Fry the samosas on a low flame for 10-12 minutes, turning occasionally, until they turn golden brown and crispy. Remove the fried samosas from the oil and place them on paper towels to drain any excess oil.