Ingredients:
To make dough:
Maida flour 1 cup
salt
carom seeds/ omam in tamil or cumin seeds 1tsp.
oil 1 tsp
For stuffing:
Potatoes 4 or 5
cumin seeds 1 tsp.
green chillies chopped 2-3
turmeric powder 1/4tsp.
cumin powder 1/2tsp.
coriander powder 1/2tsp.
chillie powder 1tsp.
coriander leaves chopped one handful
chat masala 1 tsp.
amchur powder (Mango powder) 1/2 tsp
Method:
1. Mix maida, salt, carom seeds and oil and make a thick dough like chappathi. Keep aside and let it rest for 20 mins. (because if you spread a fresh maida dough, it sticks, while spreading)
2. Boil and cut potatoes and keep aside. Heat oil in a pan. Add cumin seeds, chopped green chillies, broken cashewnuts and stir.
3. In a small bowl add turmeric powder, cumin powder, coriander powder and chillie powder. Add these powders to the pan and immediately add little water.
4. Now add chopped coriander leaves, boiled potatoes, salt, chat masala and amchur powder and stir well. Now your stuffing is ready.
5. Spread the maida dough into oval shape along the width. Take one half piece so that the flat side must be on the top. Fold the left side towards in. Touch water with a finger and apply on the corner like 1.
6. Fold the right side above this folding, where we have applied water by overlapping it so that the right, sticks to the left.
7. Now it looks like a cone. Taking this cone in your left hand stuff the potatoes inside this.
8. Stick the remaining side at the bottom by folding upward. You can touch little water for sticking if necessary.
9. Now it looks triangle. Fry in medium hot oil.
If you want the colour and crispy texture outside, double fry the samosas. Serve with tomato sauce.
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