Kala masala, goda masala is a spice blend used mostly in Maharashtra and neighboring states in India, somasa made this masala tastes very special.
- Dry roast all the spices until they are slightly colored and gives a nice aroma. Transfer all the roasted spices into a plate.Take a pinch of hing and grind all these spices to a fine powder.
- Take one cup of boiled potatoes, cut into pieces in a bowl, add salt, chopped coriander leaves, squeeze in some lemon juice and add the kala masala, a teaspoon of oil and mix well.
- In a mixing bowl, add flour, ajwain, salt, oil or ghee and water and mix the flour to make a stiff dough. Cover the dough and rest for about 30 minutes.
- Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the centre and keep aside.
- Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket.
- Stuff the potato mixture and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside.
- Deep fry these samosas in medium hot oil until they are crisp and golden in color.