Aloo (Potato) Samosa

Ingredients:

For Samosa Dough:

Maida	2 cups heaped
Cumin or black Sesame	1 tsp
Salt	½ tsp
Ghee + oil	¼ cup
Water	½ cup

For Stuffing:

Onions	2 medium
Green chili	2 small
Ginger-garlic paste	½ tsp
Fresh Green Peas	½ cup
Mint leaves	few chopped (optional)
Oil	2 tbsp

'Combine together' the ingredients given below

Boiled potatoes	3 big
Red chilli powder	½ tsp
Coriander powder	1 tsp
Fennel powder	½ tsp
Turmeric powder	1/8 tsp
Garam masala powder	¼ tsp
Cumin powder	½ tsp
Kasoori methi	1 tsp
Salt	to taste
Coriander leaves	few chopped

Method:

For making Samosa dough:

Mix together maida, cumin and salt. Then add ghee+oil and mix together till well combined. Now add water little by little until a coarse dough is formed. No need to kneed for long time. Just kneeding till it gathers into a dough is enough ( 1/2 cup of water is exactly enough ). Cover and keep aside.

For making stuffing for Samosa:

1. Peel the potatoes and break into coarse pieces (using hand). Add all the remaining ingredients (mentioned in 'combined together') and mix till well combined. Keep aside. Now chop onions and green chilli into small pieces. 
2. Now place a kadai and heat oil. Add chopped onions and green chilli and saute till pink. Lower the flame and add ginger-garlic paste and saute for a minute. Then add green peas and chopped mint leaves and cook till it becomes soft. Now add boiled potato mix ( potatoes combined with mentioned ingredients) and mix till it combined well. Cook till it forms like a dough. Switch off the flame and allow to cool.

For making Samosas:

1. Now back to Samosa dough. Kneed again a little bit. Divide into 8- 10 portions.
2. Keep covered. Take 1 portion and give a oval shape. Now make this into thick oval-shape chapatti and cut in the middle using a knife and you get two half Chapattis. Repeat this to remaining dough (while making Chapattis you can use oil or flour to avoid sticking) and keep all the sheets covered.
3. Now take one sheet and make a cone. Stuff with potato masala and seal the edges using water. Prepare all the Samosas like this ( you can watch any YouTube channel, that is showing ' How to make Samosa Cones' or you can make any shape you want. Only thing is make sure that you seal the edges well).
4. Heat sufficient oil in a kadai. When it comes to medium hot, lower the flame and gently place 4 or 5 Samosas at a time. Fry in low flame till it turns into dull white colour. Remove and keep in a open plate. Repeat to all the Samosas and allow to cool.
5. If you want to consume immediately, fry again in low flame till light golden colour ( frying again gives a crispy Samosas) or you can store this half cooked Samosas in fridge. Stay good for 3-4 days. Whenever you want, take out and bring to room temperature and then fry till done.

Tip: 

You can use cooked and shredded Chicken or paneer or any Vegetables. Mix this to prepared Potato stuffing for variation.