First of all, let’s prepare the dough by mixing all-purpose flour, ajwain or carom seeds and dalda ghee together.
Rub the flour with ghee, until the ghee is properly incorporated with the flour. Now add water into the flour little by little and prepare a stiff dough.
Now wrap the prepared dough in a plastic wrap or a moist cloth and keep it like this for a minimum of 30-40 minutes.
Let’s prepare the filling. Wash and peel the potatoes properly. Cut into small pieces like shown in the picture below.
Heat the oil in a kadhai well for the frying of potatoes. Fry the potatoes.
Prepare the masala mix that we are going to add in the potatoes. Now in a bowl add red chilli powder, black pepper powder, jeera, asafetida or hing, dhaniya powder, amchoor powder, garam masala, salt and anardana powder. Mix everything together.
Now heat oil in a kadhai and add the chopped green chillies into it. Add the prepared masala mix into the kadhai as well. Mix well.
Add the fried potatoes into the kadhai and mix everything well together. Adjust the seasoning as per your taste. Also, add the fried cashew nuts and raisins in the potato mix as well.
Now take a small ball of rested dough and roll it into oval kind of shape. Cut it into two parts and take one part and bring the two parts of the straight edge together and pinch them together.
Stick the sides with water and prepare a cone-like shape. Fill in the potato filling and apply water on the edges and seal it. Pinch the edges and the samosa is now ready to be deep-fried or baked. Repeat the steps with the remaining dough and prepare all the samosas.
Heat the oil in a kadhai and on a low flame fry the samosa until they become firm and light brown in colour. Enjoy hot with fresh coriander, pudina or Imli chutney 🙂