Steps

Preparing the outer layer

• In a wide mixing bowl, add the maida or all purpose flour, salt, ajwain,oil and baking soda.
• Mix well and make sure you the oil is gets coated in the flour properly. This ensure crispy samosa.
• Slowly drizzle water and mix the flour to form a stiff dough.
• Do not add more than 2 tbsps of water at a time. Add water on required basis and I added less than ¼ cup only.
• Knead the dough for couple of minutes and cover it with a damp cloth and let it sit for sometime.
• Meanwhile we can prepare the filling.

Preparing the filling

Prep Work

• Boil the potatoes in your preferred way either by microwaving them or pressure cooking them.
• Let it cool and peel the skin and chop them roughly.
• Chop the onions and cilantro.
• If you are using frozen peas, thaw them or soak them into water for 15 minutes and make sure they in room temperature.

Procedure

• Heat the kadai and add oil.
• Once the oil is hot, add the cumin seeds. As they start to splutter, add the chopped onion.
• Cook until the onion turns translucent.
• Now add the peas and cook for two minutes.
• Then add the dry masalas - Fennel seed powder, red chilly powder, chaat masala and salt.
• Now mix them well and cook in medium flame until all water is evaporated.
• At this stage, add the chopped potatoes and mix well. Ensure the potatoes are coated well the masala.
• Cook in medium heat for about 5 minutes until light brown crust is formed.
• Turn off the heat and sprinkle chopped cilantro and mixed well.
• That’s it. The potato filling is ready.

Shaping the Samosas, Filling & Frying

• Pinch a medium lemon sized ball from the dough and roll it in a elliptical shape.
• Now cut them into two halves.
• Using your finger tips, spread little water around the edges. This helps in sealing the samosas properly.
• Bring the open edges to the middle as show in the image and press them together to form a cone.
• Seal the tip of the cone and now fill the inside with 2 tbsps of potato filling.
• Press the potato filling and make sure there is some space to bring the edges together.
• Now slightly pinch or fold the edge as indicated in the picture and them bring the bottom edges together and seal them tightly.
• The folding helps the samosas to stand and it acts like the vertebrae. :-) Here is the quick video of shaping and filling the samosas.
• Now heat the oil for frying. Meanwhile follow the above steps and shape more samosas with the remaining dough.
• Once the oil is hot, bring it to medium heat and slowly drop the samosa in the oil.
• Fry it nicely until it is slightly brown in color and take it out and let it sit tissue paper to remove the excess oil.
• I fried about 3 samosas in one batch. As samosa take comparatively longer time to fry, you might need to increase the heat to reheat the oil again.
• That’s it. Yummy samosa are ready. Serve hot with your favorite sweet or green chutney or with ketchup.