The Secret Ingredients:

For the Dough:

  • 500 gm maida (refined flour)
  •  1/2 cup ghee or oil
  • 5 gm ajwain (caroom seeds)
  • Salt
  • Water
  • Oil for deep frying the samosas

Mix all the ingredients for the dough except water and rub thoroughly.Add water as required and make a hard dough. Set aside for about 10 minutes wrapped in a muslin cloth .Divide the dough into round portions as per the size of the samosas required.

For the Filling:       

  • 450 gm potatoes – boiled, peeled and chopped(diced)
  • 1/2 cup ghee
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2-3 green chilies
  • 2 tsp ginger
  • 1 lime
  • 1 Tbsp coriander leaves
  • Salt
  • 1/3 cup green peas
  • 2 tsp chaat masala powder
  • 1 tsp fennel seeds
  • 1/2 tsp garam masala
  • 2 Tbsp chopped cashew nuts (optional)

Heat the ghee and add cumin, when crackling add  the green chilies, ginger and the coriander leaves (chopped) and saute. Add the rest of the ingredients excluding the final four and sauté for five minutes. Mix in the rest of the ingredients, including the potatoes and mix well. Roll each portion of dough into a thin oval shape cut into 2 semicircles. Take a semicircle. Apply water on the straight edge of the semicircle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket. Stuff the potato mixture and then seal the upper edges.

Deep fry the samosas in oil until they are golden brown and serve.