Dry Samosa, a spicy potato stuffing wrapped in a crisp outer layer of maida, is delicious alternative of classic potato samosa.
- Cut potatoes into small pieces along with the skin.
- Heat oil in a kadai, deep fry the potato pieces till they are slightly colored.
- In a mixing bowl, add freshly crushed pepper powder, turmeric powder, chaat masala, amchur powder, coriander powder, cumin powder, salt, and coriander leaves.
- Once the potatoes are fried, remove and transfer in the bowl with masalas and mix well. Cover the bowl with a lid and rest for few minutes.
- In a mixing bowl, add flour, ajwain, salt along with oil and water, mix the flour to make stiff dough. Cover the dough and let it 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. Keep aside.
- Take one sheet of dough, apply water on the edges of the sheet then bring the two ends closer and seal to make a pocket.
- Stuff a spoon full of fried masala potatoes and seal the top nicely. Slightly squeeze the edges to seal it 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.