Aloo Samosay

Ingredients:

For the Filling:

• 3 medium potatoes (boiled and mashed)
• 1 medium onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds (optional)
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp amchur (dry mango powder) or lemon juice (for tanginess)
• Salt to taste
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp oil (for frying the filling)
• 1/2 tsp fennel seeds (optional)

For the Samosa Dough:

• 2 cups all-purpose flour (maida)
• 4 tbsp ghee or oil
• 1/2 tsp ajwain (carom seeds)
• Salt to taste
• Water (as needed to make a dough)
• 1-2 tbsp rice flour (optional, for extra crispiness)
• Oil for deep frying

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Instructions:

1. Prepare the Filling:

1. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, mustard seeds, and fennel seeds (if using). Let them splutter for a few seconds.
2. Add the chopped onions and sauté until they become soft and golden brown.
3. Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
4. Add the mashed potatoes to the pan, followed by the spices: turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix everything well.
5. Stir in the amchur powder (or lemon juice), salt, and chopped fresh coriander leaves. Cook for 3-4 minutes, then remove the filling from the pan and let it cool.

2. Prepare the Dough:

1. In a large mixing bowl, combine the all-purpose flour, ghee or oil, ajwain (carom seeds), and salt. Mix well.
2. Gradually add water and knead to form a firm, smooth dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
3. Optionally, you can add rice flour to the dough to make the samosas extra crispy.

3. Shape the Samosas:

1. Divide the dough into equal-sized balls (about 10-12).
2. Roll each ball into a thin oval or circle (about 6 inches in diameter). Use a little flour for dusting if needed.
3. Cut each circle in half to form two semi-circles.
4. Hold one semi-circle and shape it into a cone by folding along the straight edge. Seal the edge by pinching it together.
5. Fill the cone with the cooled potato filling, leaving a little space at the top.
6. Pinch the open edges of the cone together to seal the samosa, forming a triangular shape. Make sure the edges are tightly sealed to avoid any filling spilling out while frying.

4. Fry the Samosas:

1. Heat oil in a deep frying pan or wok over medium heat.
2. Once the oil is hot, gently drop the prepared samosas into the oil, a few at a time. Fry them in batches, making sure not to overcrowd the pan.
3. Fry the samosas, turning occasionally, until they are golden brown and crispy, about 5-7 minutes.
4. Remove the samosas from the oil and drain on paper towels to remove excess oil.

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Serve:

Serve the hot Aloo Samosas with mint chutney, tamarind chutney, or ketchup.

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Nutritional Values (per serving, assuming 4 servings):

• Calories: ~250-300 kcal (per 2 samosas, depending on the size and amount of oil used)
• Protein: ~5g (from flour and potatoes)
• Carbohydrates: ~30g (from potatoes and flour)
• Fat: ~15-18g (from oil and dough)
• Fiber: ~3g (from potatoes)
• Sodium: ~400-500mg (depends on salt and chutney served)