Ingredients:

3 cups all-purpose flour
2 tbsp ghee (clarified butter)
Salt to taste
5 large potatoes, boiled, peeled and mashed roughly
1 tsp cumin seeds
1 tsp coriander powder
1 tsp raw mango powder (aamchoor)
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Vegetable/ canola/sunflower cooking oil for deep frying

Method:

1. Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside. In a pan, heat 2 tbsp of oil and add the cumin seeds to it.
2. When they stop spluttering, add the coriander, turmeric, red chili, raw mango and garam masala powders. Fry for just a few seconds.
3. Add the potato to this spice mixture and mix well. Season with salt. Simmer and cook for 7-10 minutes. Keep aside.
4. Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8″ in diameter. Cut each circle into 2 with a sharp knife.
5. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well. Fill this cone 3/4 full with the potato filling made earlier.
Note: You can put any semi-dry filling you desire into Samosas – minced meat, spinach, etc.
Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.
6. Deep fry the Samosas till golden. Drain on paper towels.
7. Serve hot with Tamarind Chutney and Mint-Coriander Chutney.

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