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1
In a bowl, add the flours, salt, baking soda, carom seeds, semolina and oil and knead the dough.
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2
Add the warm water little by little to make dough come together.
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3
Cover it with a damp cloth and keep it aside for 30 minutes.
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4
Meanwhile start to make the stuffing.
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5
In a pan over medium-high heat, add mustard and cumin seeds.
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6
When the mustard seeds start to crackle then add potato and peas.
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7
Add the powdered spices, salt, green chili, sugar and a splash of water.
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8
Once it is heated add cilantro.
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9
Turn off the heat.
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10
Make lemon sized balls of the dough then roll out the balls into small circles (rotis) about the size and thickness of a pita or tortilla.
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11
Now with a knife or pizza cutter, cut each roti in a semicircle.
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12
Apply a bit of water to the edges of each roti and fold the two edges to make cone shape (see related blog link for photos).
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13
Now put 1 tablespoon of stuffing into each cone and fold over the top edge of the cone.
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14
Now seal the edges of each samosa properly such that the filling wont leak out.
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15
In a heavy bottom vessel over medium heat, heat oil.
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16
Once the oil is hot enough, drop in two samosa at a time.
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17
Do not crowd the pan.
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18
Fry them at medium heat.
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19
Do not fry samosa at high heat.
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20
Once golden and crisp remove them from the pan and drain them on a tissue paper.
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21
Repeat frying the rest.
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22
Serve hot with sauce or chutney and enjoy with your tea.
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23
Tips: You can optionally use pastry sheets to make samosa but the texture will vary.
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24
When you are rolling out the dough balls (roti) to make samosa roll them out one at a time and do not keep the rest of the dough open.
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25
Cover it with a damp cloth.
