How to make Samosa at home?

Ingredients:
For the Stuffing (Potato/ Aloo Filling) 

• 2 Potato finely diced or mashed (boiled)
• 3 - 4 cloves of crushed garlic.
• 1/4th inch ginger finely grated
• 1/2 Cup of steamed peas
• 1 tblspn vegetable oil
• 2 tspn garam masala
• Spices (Mustard seeds, Cumin Seeds, Fennel Seeds Powder)
• Salt, Black Pepper to taste.

Heat the oil in a frying pan, add the garlic, ginger. Mix in the spices and sauté until soft. Add the vegetables, masala, salt and pepper and sauté well until done.


For the Covering (Samosa Patti) 

• 2 and 1/2 cups Maida.
• 1/2 cup chirote rava. (Available in stores.) Chirote rava is white in colour and granular, but very fine. It is used for making chirote. It gives crispiness to the samosa patti.)
• 4 tbsp oil.
• 1/2 cup water.
• Oil for frying.

Time Required:

• Preparation Time: 30 mins
• Frying Time: 15 mins

Directions:
If you have a food processor or a small vegetable chopper, you are reaaaaaalllly blessed. Because making samosa dough with hands is not easy. It requires very less amount of water so be careful about that. The more water you add, the softer the texture will be and samosa will fall apart and lose its crispiness.


In a food processor add maida, rava and oil. Mix it for a while using pulse button on your processor. This is the key. Keep on adding water with a spoon to make 2-3 balls of dough. Knead them together.


If you mixing the dough without a food processor then take a large bowl mix maida, rava, oil together and knead slowly but with lot of force. Keep on adding water till the dough is fluffy.


Take about 1 inch of roll of dough (size of a gulab jamun) and roll it like a puri. Cut it into 2 halves. (2 semicircles.) Stick the ends of the half, shaped like a cone, by applying some water at the ends.

Put the stuffing in the cone and cover the samosa by sticking/joining the remaining/open ends. Deep fry till golden brown.


Serve with tamarind/dates chutney or coriander chutney.