🥟 Authentic Samosa Recipe (Street Style)

INGREDIENTS

🔘 Dough (Crispy Outer Layer)

• 2 cups all-purpose flour (maida)
• ¼ tsp carom seeds (ajwain)
• 4 tbsp oil or ghee – for moyan
• Salt – to taste
• Water – for kneading

🔘 Potato Filling (Masaledaar Aloo Masala)

• 4 medium boiled potatoes – peeled & mashed
• ½ cup green peas – boiled (optional)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds (saunf)
• 1 tsp grated ginger
• 2 green chilies – finely chopped
• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder) or lemon juice
• Salt – to taste
• Fresh coriander – chopped

RECIPE

🔥 Dough Instructions:

1️⃣ In a bowl, mix flour, ajwain, and salt.

2️⃣ Add oil/ghee and rub into the flour till it resembles breadcrumbs.

3️⃣ Add water gradually to knead a stiff dough.

4️⃣ Cover with damp cloth and let it rest for 30 mins.

📝 Tip: Dough should clump when pressed before adding water if moyan is perfect.

🔥 Filling Instructions:

1️⃣ Heat oil → add cumin & fennel seeds.

2️⃣ Add green chilies + ginger. Sauté for a minute.

3️⃣ Add boiled peas + mashed potatoes → mix well.

4️⃣ Add spices, salt, amchur. Cook for 2–3 mins.

5️⃣ Add fresh coriander. Cool completely.

🔥 Shaping & Frying Instructions:

1️⃣ Divide dough into balls. Roll each into oval discs (~6–7 inches).

2️⃣ Cut in half to make semi-circles.

3️⃣ Apply water on edges → fold into cone shape.

4️⃣ Fill with potato filling.

5️⃣ Seal top edge tightly using water.

6️⃣ Heat oil on medium-low. Fry samosas slowly till golden and crispy.

💡 Slow frying gives flaky halwai-style crust!