Samosa with Ghugni

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
   • Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a handful, it should hold its shape.
   • Gradually add cold water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead. The dough should not be soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the cumin seeds and allow them to splutter.
   • Add the chopped ginger, green chilies, and asafoetida. Sauté for 30-40 seconds until fragrant.
   • Add the green peas and cook for 2-3 minutes until tender. If using fresh peas, you may need to cook them a bit longer.
   • Stir in the coriander powder, cumin powder, garam masala, red chili powder, and dry mango powder. Sauté for 1 minute.
   • Add the crumbled boiled potatoes and 1 tsp of salt. Mix gently, ensuring the potatoes are coated with spices but not mashed completely.
   • Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
3. 3

   Shape and Stuff the Samosas

   • After the dough has rested, knead it for one minute to smoothen it out. Divide it into 4 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
   • Using a knife, cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Form a cone by bringing the two ends of the straight edge together, overlapping them slightly. Press the seam firmly to seal.
   • Hold the cone in your hand and fill it with about 2 tablespoons of the cooled potato mixture. Do not overfill.
   • Apply a little water on the inner rim of the cone's opening. Pinch the open edges together firmly to seal the samosa. You can create a small pleat on one side before sealing for a traditional shape.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low-medium heat. The oil should be just hot enough. To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface slowly, not immediately.
   • Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-15 minutes, turning them occasionally. This slow frying process is key to a crispy, bubble-free crust.
   • Once they are light golden, you can increase the heat slightly to medium to get a perfect golden-brown color.
   • Remove the fried samosas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve hot with mint chutney or tamarind chutney.