Samosa, the most famous street snack and probably the most popular Indian tea time snack, it is a crispy pastry with spicy and zesty potato savory filling.
- Add little oil in a hot pan, add mustard seeds. When the mustard seeds splutter, add cumin seeds, finely chopped green chillies, curry leaves, turmeric powder, little salt and pinch of citric acid.
- Add a little water, finely chopped coriander and mint leaves, potato (boiled and mashed) and salt, mix it well.
- In a mixing bowl, add All- purpose 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 a spoon full of street style aloo stuffing 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.