- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ajwain (carom seeds)
- 1/4 cup ghee or oil
- 1/2 cup water (or as needed)
- Oil for deep-frying
- 2 cups mixed vegetables (potatoes, peas, carrots, etc.), finely chopped
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/4 tsp asafoetida (hing)
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- In a mixing bowl, combine flour, salt, ajwain, ghee or oil and mix well. Add water gradually and knead into a soft dough. Cover and let it rest for 30 minutes.
- In a pan, heat oil and add cumin seeds, mustard seeds, fennel seeds and asafoetida. Once they start to crackle, add ginger-garlic paste and sauté for a minute.
- Add vegetables, red chili powder, coriander powder, turmeric powder, and salt. Cook until vegetables are soft.
- Divide dough into equal-sized balls. Take a ball and roll it into a circle. Cut the circle into half. Take one half and make a cone out of it. Fill the cone with the vegetable mixture. Seal the edges by applying a little water.
- Heat oil in a pan for deep-frying. Fry the samosas until golden brown on medium flame.
- Serve hot with chutney or ketchup.
Note: You can also make the samosas in a potli shape. To make potli samosas, Roll out the dough into a thin circle and cut into 2 inch wide strips. Place a spoonful of filling on one end of the strip, fold the strip to make a cone and seal the edges.