Ingredients

Prepare Potato Filling:

• Potatoes, 4 medium, boiled & cubed
• Himalayan pink salt, ½ tsp
• Cumin powder, 1 tsp
• Red chilli powder, 1 tsp
• Turmeric powder, ½ tsp
• Tandoori masala, 1 tbs
• Cornflour, 3 tbs
• Ginger garlic paste, ½ tbs
• Fresh coriander, chopped, 1 tbs

Prepare Samosa Dough:

• All-purpose flour, 3 cups
• Himalayan pink salt, 1 tsp
• Carom seeds,½ tsp
• Clarified butter, ¼ cup
• Lukewarm water, 1 cup, or as required
• Cooking oil for frying

Directions

Prepare Potato Filling:

In a bowl, add potatoes, pink salt, cumin powder, red chilli powder, turmeric powder, tandoori masala, cornflour, ginger garlic paste, fresh coriander, mix and mash well with hands and set aside.

Prepare Samosa Dough:

In a bowl, add all-purpose flour, pink salt, carom seeds and mix well. Add clarified butter and mix well until it crumbles. Gradually add water, mix well and knead until dough is formed, cover with cling film and let it rest for 20 minutes. Knead dough until smooth, take a small dough and roll out large roti with the help of rolling pin (10-inches). Place a small bowl in the center of dough, add prepared potato filling and spread evenly. Remove the bowl and cut the dough in 12 equal triangles. Roll out each triangle, from outer side towards inner side like a croissant shape and seal the end properly (makes 36). In a wok, heat cooking oil (150°C) and fry samosas on very low flame until golden and crispy.