INGREDIENTS FOR DOUGH
Mix the flour, salt and ajwain and then add oil to make a dry crumbly dough. Then knead the dough together to make it stick together. Following this, add water – little by little to make the dough stiff. Try and use the minimum amount of water, till you make the dough stiff and then cover the dough ball to rest for at least thirty minutes.
INGREDIENTS FOR FILLINGS
In a wok, add two tablespoons of oil, grated ginger, chillies, turmeric powder and chilli powder. Sauté it for a few seconds and then add roughly mashed potatoes and peas. Sauté it again for a few seconds and then add salt & black salt. Now remove the wok from the stove and add lime juice and coriander leaves. Let it cool before filling.
Take the dough ball and divide it into about ten small portions of the size slightly larger than a lemon. Continue covering these ten small portions to prevent them from drying.
Now take one small ball at a time and roll them into a round or oval-ish shape. Cut the roll into two from the middle using a knife. Then form each half into an open cone, taking special care to seal sides with water.
Ensure that the top of the cone is pinched in order to ensure it is closed. Now fill the cone generously with the potato & peas filling. Make sure that all the edges are sealed tightly or else the samosa might open while frying.
Keep them covered throughout the rolling & filling process and place in an oiled plate to prevent them from sticking. Now it’s time to deep fry them! Slip the samosas, gently into the slightly hot oil. Please check that the oil is not too hot. Fry it on medium flame.
The samosas may sink to the bottom initially but continue to cook on medium heat and they will rise to the surface. Fry until both sides become lightly golden. It might take time but it is important not to fry them on the high flame in order to ensure that the dough is cooked all the way through. Generally, the frying process will take about ten minutes.
Remove samosa from hot oil and serve them warm.