Potato samosa 'witch's hat' as I call it are the ultimate snack on a rainy weather. Crispy, crunchy and full of flavor, these samosas can be served with chutneys or ketchup.
I must say they are tricky, a lil tough to make for the first timers. But try try try and you may succeed. :)
Firstly, the dough is to be made. All purpose flour, roti flour, crushed cumin seeds, salt, oil is to be mixed with water till a soft pliable dough is formed.
Now make the potato masala which I have previously mentioned in my blog. Mashed potato masala
Make about 12 balls out of the dough. Roll them in a thin round shape. The thinner the crispier the samosa.
Cut it into two. Take one part and form it in a triangle like shown in the picture and fill it up with the potato masala and seal the samosa from the base.
Freeze them for an hour.
Deep fry on medium heat for 5 min turning the samosa till they are evenly golden brown. Place in the pan with the hat pointing upwards.
Serve hot with green or tamarind chutney. Enjoy!
Ingredients
- 3 cup all purpose flour
- 3 tbsp roti flour
- 2 tbsp oil
- 1 tsp roughly crushed cumin seeds
- 1 1/2 tsp salt
- Water to mix in dough
- Potato masala (in blog)
- Oil to fry
Directions
- 1Form a soft pliable dough with all purpose flour, roti flour, crushed cumin seeds, salt, oil and water.
- 2Make 12 balls, roll them into round and thin sheets. Cut them into two and form triangles. Stuff the potato masala and seal the samosa like shown in the pictures.
- 3Freeze the samosa for an hour. Deep fry the samosas on medium heat for 5 to 10 min turning the samosa till they are evenly golden brown.
- 4Serve hot with green and tamarind chuntey. Enjoy!
