Ingredients:

For Dough

• 1 cup Refined Riwayat Flour
• ½ tsp carom seeds
• 1 tbsp ghee
• Salt to taste
• Chilled Water as required (Stiff dough)

For Filling

• 2-3 tbsp oil
• 4-5 medium potatoes, boiled
• 1 tbsp ginger, finely chopped
• 1 tsp fennel seeds
• 1 tsp crushed coriander
• ½ tsp cumin seeds
• ¼ tsp carom seeds (ajwain)
• Black pepper powder to taste
• Salt to taste
• ¼ tsp dried mango powder (amchur powder)
• Oil for frying

Process:

For Dough

• Add refined riwayat flour, carom seeds and ghee in a bowl, combine well with finger tips till it looks like bread crumbs.
• Add salt and mix well. Add chilled water and knead enough to combine and form a tight dough.

For Filling

• Heat oil in a pan, add ginger, fennel seeds, crushed coriander and cumin seeds. Cook till fragrant.
• Add carom seeds and mix well. Chop the potatoes and add in, mix and cook for 4-5 minutes.
• Add black pepper powder, enough for taste and color both.
• Add salt and mix well. Add dried mango powder in the end and mix well.
• Allow to cool down.

For Samosa

• Divide the prepared dough in equal portions, and roll it in an oval and long shape.
• Divide the rolled dough sheet into two halves, shape it into a triangle forming a cone.
• Fill the dough cone with the prepared potato filling and seal the edges by overlapping them.
• Deep fry the prepared samosas in medium hot oil till golden brown and cripsy.
• Drain on absorbent paper and serve hot with choice of chutney.