Samosa is one of the popular snack recipes that you can find in every nook and corner of India. It is such a versatile snack that you can prepare any kind of filling for it, be it vegetarian or non-vegetarian. This variation is also an interesting version in which the filling of samosa remains same, and is given the shape of a potli.
1/2 cup all purpose flour
1 1/2 cup refined oil
4 medium boiled,mashed potato
1 cup chopped coriander leaves
1/4 teaspoon turmeric
1/2 teaspoon garam masala powder
1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
3 green chilli
1 teaspoon cumin seeds
1/2 tablespoon dry mango powder
1 teaspoon carom seeds
salt as required
Prepare the dough for the samosa first. For the same, take a dough kneading plate and mix together all purpose flour, carom seeds or ajwain, two tablespoons of vegetable oil, and salt as per your taste. Add water in batches and knead the flour into a hard dough. Once done, keep it aside for a few minutes.
Put a pan on medium flame and heat oil in it. Then, add cumin seeds, chopped green chillies, and turmeric powder in the pan and saute for a few seconds till the cumin seeds splutter. Add mashed potatoes in the hot oil and stir fry for 2-3 minutes. (Optional: You can put cashews or green peas too in the filling.)
Next, add fenugreek seeds, coriander powder, fennel seeds, dry mango powder (amchur), garam masala powder, red chilli powder along with coriander leaves in the pan. Stir to mix well all the ingredients and fry for about two minutes. Switch off the burner once done and let the potato mixture cool. (Optional: You can also add pudina leaves in the mixture for more taste.)
Now, to make the potli for the samosa, take a small amount of dough and roll into a ball. With the help of a rolling pin, roll it into small sized roti and put the potato mixture into it and shape into a potli from above. (Optional: You may put a stripe of the same dough to make it attractive.)
Repeat the procedure to make more such potlis and keep aside. Meanwhile, put a kadhai on high flame and heat oil in it. When the oil is hot enough, add the potlis in batches and deep fry them on low flame. Let these potlis fry until crispy and brown for about 4-5 minutes.
Put these fried potli samosas on an absorbent paper to soak the extra oil. Serve hot with mint chutney or tomato ketchup, and enjoy!