SAMOSA

For the outer shell

a) Mix the dry ingredients and the wet ingredients in separate bowls
b) Put in half the liquid ingredients into the dry ingredient bowl and start kneading slowly adding the remaining liquid a little at a time
c) Knead nicely without applying too much pressure and preserve (wrap it in a cling film & refrigerate)

For the filling

a) Boil the potatoes, cool and peel them. Mash them with your hands or a masher.
b) Roast the jeera on a skillet & powder it
c) Cut the coriander leaves and the make a paste of the roots after cleaning it thoroughly
d) Combine all the ingredients and make a filling

Final preparation

a) Cut the dough into smaller sized balls. (preferably make them cocktail sized so they are easy to eat)
b) Roll and fold it to make a cone
c) Put in the filling and close the pastry applying pressure with your fingers
d) Keep them refrigerated if you have to serve it after some time
e) Deep fry to a crisp golden brown color and serve with mint chutney and imli chutney

Don’t fry the samosa straight after removing them from the refrigerator, thaw (bring it to room temperature) it for 10 to 15 minutes before you fry them, else the fried pastry gets a bubbly texture.