Crisp mini samosas: How to make India’s all time favourite snack

For Samosa Dough
250 gm – Maida
40 gm – Dalda
3 gm – Ajwain
20 gm – Salt
50 ml – Water

For samosa filling
125 gm – Boiled potato
60 gm – Boiled green peas
5 gm – Green chilli paste
15 gm – Ginger paste
15 gm – Garlic paste
3 gm – Whole coriander seeds
2 gm – Fennel seeds
2 gm – Cumin seeds
3 gm – Garam masala powder
3 gm – Coriander seed powder
3 gm – Cumin seed powder
3 gm – Turmeric powder
3 gm – Red chilli powder
Salt to taste
Black salt to taste
20 gm – Chopped coriander
Sufficient cooking oil to deep fry

Method
*Sieve the maida, add ajwain and salt.

*Heat dalda and water together and add to the maida mix.

*Knead the maida into a tight dough and keep aside covered with a wet cloth.

*For the samosa filling, heat oil in a pan and add the cumin, fennel and coriander seeds.

*After they crackle, add the ginger paste, garlic paste and the green chilli paste and saute well.

*Next add all the powdered spices – turmeric, garam masala, coriander, cumin and red chilli powders – and saute until the masalas are cooked well.

*To this mix, add boiled and crushed potato, boiled green peas, black salt, salt and lastly, the chopped coriander leaves.

*Make even-sized balls of the samosa dough.

*Roll them out in an oval shape and cut into halves.

*Fold two halves to make samosa patties and stuff the filling into it.

*Seal them tightly, taking care that they don’t break while frying.

*Deep fry until golden brown and serve.