Uttar Pradesh (UP) wala Samosa

Ingredients

For cover

Maida - 1cup
Salt - to taste
Oil or ghee for shortening
Ajwain -1/2 tsp
Water to make the dough ( approx 1/2 cup)

For filling

Boiled potatoes - 3 in no (crush them not mash )
Oil - 1 tablespoon
Jeera - 1 tsp
red chilli powder -1/4 tsp
garam masala - a pinch ( optional)
green coriander leaves - finely chopped a few sprigs
Juice of half a lemon or 1/4 th tsp amchur powder

Oil for frying in a kadhai

Method

1. Take maida, add salt and ajwain.
2. Add warm ghee or oil for shortening ( moyen)
3. Add enough so that you can form lumps or muthi.
4. Add water and knead the dough.
5. Keep aside for a few minutes in fridge.

For the filling

1. Heat a tablespoon oil and add jeera, let it crackle.
2. Add boiled potatoes and add the chilli powder salt and garam masala.
3. Cook for 5 minutes.
4. Add lemon juice or amchur and let this mixture cool. Keep aside.

Let's now make the covering.

1. Take a lemon sized ball of the maida dough
2. Roll it into a chapathi.
3. Cut into half across diameter.
4. Lift and make a funnel with the half chapati.
5. Apply a little water in the corners and stick the edges on the sides.
6. Fill potato filling and seal all the edges.
7. Fry the samosas slowly till golden and crispy.

Note

1. There can be various versions of this snack.You can add whatever masalas you prefer.
2. Add boiled peas to make the aloo matar samosa.
3. Add paneer to make aloo paneer samosa.
4. You can choose to make a mix vegetable samosa.
5. Fill it with noodles
6. Fill it with dry fruits or fresh caramalized fruits like apple, pear with cinnamon seasoning.

Enjoy samosas with chai on a winter evening