The Perfect Samosa: Why Yours Isn't Fluffy Enough
🥘 Ingredients
- 2 cupsMaida
- 1/2 tspAjwain
- 1/4 cup (for dough)Ghee/Oil
- 4, boiled and cubedPotatoes
👨🍳 Instructions
Step 1 (Dough): Mix maida, ajwain, salt, and ghee. Add water slowly to make a very stiff dough. Rest for 30 minutes.
Step 2 (Filling): Sauté potatoes with ginger, green chilies, and dry spices (coriander seeds are a must).
Step 3 (Shaping): Roll out an oval, cut in half, form a cone, stuff, and seal with water.
Step 4 (Slow Fry): This is the key. Fry in oil that is barely warm. Increase heat slowly. This prevents bubbles and makes the crust flaky.
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