Samosa Recipe

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1. 1Step 1: In a large mixing bowl, take 2 cup maida. You can alternatively take wheat flour / atta.
2. 2Step 2: Add ¼ tsp ajwain, ½ tsp salt and mix well.
3. 3Step 3: Now add ¼ cup oil, crumble and mix the flour. Do not compromise on the addition of oil, as it's a key ingredient to make samosa flaky.
4. 4Step 4: Crumble and mix well, making sure the dough holds its shape.
5. 5Step 5: Add ½ cup water and start to knead the dough.
6. 6Step 6: Knead to a tight dough, adding water as required.
7. 7Step 7: Grease the dough with oil, cover and rest for 20 minutes.
8. 8Step 8: For the stuffing, in a large kadai take 2 tsp oil and sauté 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and a pinch of hing.
9. 9Step 9: Also add 1 inch ginger and 1 chilli.
10. 10Step 10: Now add ½ cup peas and sauté for 2 minutes. (If using soaked peas, make sure to boil first.)
11. 11Step 11: Additionally, add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt.
12. 12Step 12: Sauté on low flame until spices turn aromatic.
13. 13Step 13: Add 4 boiled and mashed potatoes. (Pressure cook potatoes for 5 whistles.)
14. 14Step 14: Mash and mix well until the spices are well combined.
15. 15Step 15: Add 5 cashews, 2 tbsp raisins and 2 tbsp coriander.
16. 16Step 16: Mix well. Samosa stuffing is ready. Allow to cool completely.
17. 17Step 17: After 20 minutes, knead the dough slightly again.
18. 18Step 18: Pinch a ball-sized dough and grease with oil.
19. 19Step 19: Roll the dough into an oval shape.
20. 20Step 20: Now cut it horizontally, dividing into 2 equal portions using a knife.
21. 21Step 21: Grease with water and make a cone. Gently press so that it seals properly.
22. 22Step 22: Stuff 2 tbsp of prepared samosa masala into the cone.
23. 23Step 23: Grease a little water on the edges.
24. 24Step 24: Pull back and create a pleat. This is very important as you are creating the backbone, helping the samosa stand.
25. 25Step 25: Now close and seal tightly by pressing firmly. You can freeze at this stage in an airtight container for 2 months.
26. 26Step 26: For frying, heat the oil in a kadhai and deep-fry the samosa on a low flame. Alternatively, you can preheat and bake at 180 degree celcius for 40 minutes.
27. 27Step 27: Stir occasionally, frying the samosa on low flame for at least 15 minutes.
28. 28Step 28: Once the aloo samosa turns golden and crisp, drain off over kitchen paper.
29. 29Step 29: Enjoy aloo samosa with green chutney and tamarind chutney.