SAMOSAS..

RECIPE:

INGR:    ( 10 - 12 samosas )

Maida                           2 cups
Veg oil                         1 tbsp
Ajwain                         1/4 tsp
Cumin                          1/4 tsp
Salt to taste
Water to knead the dough.

Method:

For Cover:

Mix all the dry ingredients well and rub in hot oil.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

Boiled potatoes                       300 gm 
Onion diced                             1 cup
Ginger chopped                       1 tsp
Green chillies cut finely          6
Coriander leaves chopped     1 tbsp
Red chilli pd                             1/2 tsp
Jeera pd                                    1/2 tsp
Amchur pd                                1/4 tsp
Garam masal                            1 tsp

Mash the potatoes; saute the onions lightly.
In a bowl add mashed potatoes, sauted onions, green chilles, ginger, coriander.
Now put in all dry masalas (salt, chili powder, mango powder, garam masala) 
Mix well and keep aside.

To Proceed :

1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place a spoon of filling in the cone and seal the third side using a drop of water.
5. Arrange them in a greased baking tray and brush them with vegetable oil on both sides.
6. Bake them in the oven @ 180 degrees for 15 mts. each side. ( turn them on both sides)
7. Heat oil in a kadhai and deep fry till golden brown on a medium flame ; will take 2 mts eash side.
8. Serve samosa hot with hari chutney, tamarind chutney or ketchup at teatime.

Note:

Discovered that baking them at first, tastes better, makes them crispier and soaks less oil on frying.