Step 1: Method for preparing dough :
Step 2: 1. Sieve the flour and salt together in a bowl. You can add a little more or less salt to taste if you desire.
Step 3: 2. Add cumins in the bowl containing flour
Step 4: 3. Add the ghee or oil. Mix it in with your fingers, working with a handful of flour at a time. Keep mixing until all of the flour is coated with fat and a dough has begun to form. It should still be quite dry and flaky. (here’s how it should look like http://postimg.Org/image/5knivs91l/)
Step 5: 4. Mix in 5 tablespoons of water. Use your finger to work the water into the dough to loosen it up. The consistency should be soft and pliable, but not wet. Add more water if necessary (how it should look like http://postimg.Org/image/o5br2uuh5/)
Step 6: 5. Rest the dough for 30 minutes. Cover it with plastic wrap and let it rest on the counter while you make the filling. This will help the dough achieve a better texture…
Step 9: method for making filling:
Step 10: 1. Boil potatoes in a pan and peel them
Step 11: 2. Put the potatoes in a pan and add 3 pints of finely crushed chillies in it
Step 12: 3. Add 3-4 pints of salt
Step 13: 4. Cut green chillies in it
Step 14: 5. Now mash the potatoes well with spices
Step 15: 6. You can add boiled chicken if you like
Step 18: method for making samosa :
Step 19: 1. Take the dough and now divide it in 8 small parts like this http://postimg.Org/image/7iu6ts1jd/
Step 20: 2. Roll in each round into chapattis. A chapatti is a thin, flat circular bread or dough. In this case, each one should be about 6 inches in diameter. Use a rolling pin or press the chapattis into shape with your fingers. Like this http://postimg.Org/image/m3fv2clvt/
Step 21: 3. Cut each chapatti into two halves. Use a knife to slice each one in half http://postimg.Org/image/ixv9c539l/
Step 22: 4. Now here comes the tricky part
Step 23: stuff and fold the samosas. Spoon 2 teaspoons of filling into the center of a piece of dough, then bring the edges together to form a cone shape. Seal the edges carefully using a little water. (you can also make paste using flour and water for easier sealing).
Step 24: use your fingers to press the edges of each samosa into place.
Step 25: for a lovelier edge, you can use a fork to press the edges together. Like this http://postimg.Org/image/ikw20ckyn/
Step 26: 5. Repeat with the remaining chapattis and filling. As you finish filling each one, set it aside on a plate or a baking sheet like this http://postimg.Org/image/jkmcw204f/
Step 27: 6. Now fry the samosas until they get brown. Important note : do not fry them at high or too low flame, moderate flame would get the job done. Http://postimg.Org/image/54gow7s9v/
Step 29: don’t forget to rate the recipe it would mean a lot.
Step 30: also comment after you’ve tried 🙂