Crispy Samosa

Ingredients

• 2 cups of flour
• ¼ teaspoon of Ajwain
• Salt
• 800ml of oil
• ½ cup of water
• 1 teaspoon of cumin
• ½ teaspoon of fennel
• A pinch of Asafoetida
• Ginger
• 1 green chili pepper
• ½ cup of green peas
• ½ teaspoon of chili powder
• ½ teaspoon of coriander powder
• ¼ teaspoon of cumin powder
• ½ teaspoon of dried mango powder
• ½ teaspoon of garam masala
• ¼ teaspoon of black pepper
• 4 potatoes
• 4 cashew nuts
• ½ tablespoon of raisins
• 2 tablespoons of fresh coriander leaves

Method

1. Mix 2 cups of flour with ¼ teaspoon of Ajwain and ½ teaspoon of salt
2. Add ¼ cup of oil and mix it until the dough becomes crumbly
3. Add ½ cup of water and knead the dough
4. Sprinkle the dough with 1 teaspoon of oil and let it rest for 20 minutes
5. Preheat the pan and add 1 tablespoon of oil, 1 teaspoon of cumin, ½ teaspoon of fennel, a pinch of Asafoetida, and saute the spices for a few minutes
6. Add some finely chopped ginger, 1 green chili pepper, and saute for a few more minutes
7. Add ½ cup of green peas, ½ teaspoon of chili powder, ½ teaspoon of coriander powder, ¼ teaspoon of cumin powder, ½ teaspoon of dried mango powder, ½ teaspoon of garam masala, ¼ teaspoon of black pepper, ¾ teaspoon of salt, and saute for a few minutes
8. Boil and mash 4 potatoes and add mashed potatoes to the peas and spices
9. Mix everything together
10. Chop 4 cashew nuts
11. Add cashew nuts, ½ tablespoon of raisins, 2 tablespoons of finely chopped fresh coriander leaves to the potato filling
12. Make small balls from the dough, grease them with some oil, and roll them
13. Cut the rolled piece of dough in half, water the edges, and form your samosa
14. Fill the samosa with the stuffing you made earlier and seal your samosa as shown in the video
15. Preheat the oil and deep fry your samosas until they become golden brown