Samosa/Stuffed Potato Triangular Pastry

Ingredients

• 4 units Potato
• 200 grams All purpose flour
• 0.5 tablespoon Ajwain
• 2 cups Oil (For deep frying)
• 0.5 tablespoon Salt
• 1 teaspoon Cumin seeds
• 0.5 tablespoon Red chilli powder
• 0.5 tablespoon Turmeric powder
• 0.5 tablespoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Chaat masala
• 2 units Green chillies (Chopped)

Instructions

1. 1In a large bowl, combine 200 grams of all-purpose flour, 0.5 tablespoon of salt, 0.5 tablespoon of ajwain, and 1 tablespoon of oil. Gradually add water and knead to form a soft dough. Let it rest for 10 minutes.
2. 2Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of cumin seeds and allow them to brown. Add 2 chopped green chillies and 4 boiled potatoes, then incorporate 0.5 tablespoon each of turmeric powder, red chilli powder, coriander powder, and garam masala. Mix well and cook for 3-4 minutes. Stir in 1 teaspoon of chaat masala and chopped coriander leaves once cooled.
3. 3Divide the dough into small balls, approximately 20 grams each. Roll each ball into a round shape and cut into two equal pieces. Moisten the edges with water, form a cone by joining the straight edges, and fill with the prepared stuffing. Seal the open edge to form a triangular shape.
4. 4Heat 2 cups of oil in a deep pan over medium flame. Fry the samosas until they are golden brown on both sides. Serve hot.