🌿Add the gheeand then start mixing with your fingers.
Rub the flour with the geeh until the ghee is well incorporated in all of the flour. Do this for 3 to 4 minutes
🌿Once incorporated, the mixture resembles crumbs.Press some flour between your palm- it should form a shape
🌿Now, start adding water, little by little and mix to form a stiff dough.
Don’t overwork the dough
🌿Cover the dough with a moist cloth and let it rest some time
🌿While the dough is resting, start working on the filling.
🌿Boil potatoes Peel the skin and them cut the potatoes. Set aside.
🌿add 2 tbstablespoons ghee cumin seeds powder fennel seeds and crushed coriander seeds Red chilli powder pinch of long powder pinch of javintri powder 1 tablespoon of amcur garmmasala salt
🌿 take a pan add 2 tbs oil than hing kadi ptta long kali mirch Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and
Cook for 1 minute.
Add the masala mashed potatoes
🌿Mix everything together
🌿Add the Chopped coriander
🌿Mix to combine let the filling cool down a bit
🌿Once the dough has rested, give it a quick knead. Then divide the dough into equal parts
🌿working on a piece of dough
🌿Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
🌿Take one part and apply water on the ends
🌿Now bring the two ends of the straight edge together and pinch them to form a cone
🌿Fill the samosa with the potato filling
🌿Now pinch the edges and seal the samosa
🌿Your samosa is now ready.
🌿Now heat oil in a kadai on low heat. To check if oil is ready
🌿Drop the shaped samosas into the oil.
🌿Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color.
🌿At this point, increase the heat to medium and fry until it gets nice brown
🌿Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
Enjoy hot samosas with cilantro chutney or sweet khajur chutney!
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