Ingredients

Whole wheat flour: 1/2 cup
All Purpose flour: 1/2 cup ( if using only APF, double the quantity)
Salt: 1/2 tsp
Carrom seeds (Ajwain): 1/2 tsp
Coriander/Parsley flakes: 1tsp (use any dry green flakes)
Butter or Oil: 3 tsp
Water: 1/4 cup , add more if required
Method for making Samosa dough: - In a bowl, mix the dry ingredients - whole wheat and all purpose flour, salt, ajwain, dry coriander flakes. Add butter (at room temperature) or oil into the flour and mix it well. Slowly add water to the mix and knead the flour to make a smooth but tough dough (the dough is slightly tougher than chapati dough but should be comfortable to work). Wrap the dough in a plastic wrap and set aside for at least half an hour.

Dough for the Samosa

Ingredients for the filling of Potato/ Aloo Samosa:
Potatoes: 2-3 (boiled and diced)
Sweet petit peas: 1/4 cup (thawed and soaked in warm water if using frozen)
Paneer: 2tsp (cut into small cubes), optional
Olive oil: 1 tsp
Cumin seeds: 1 tsp
Onion: 1 (finely chopped)
Green Chillies: 2 (finely chopped)
Ginger : 2 inch piece, finely chopped
Fresh Coriander: 2 tsp
Fennel and Coriander: 1 tsp (crushed in mortar)
Salt : To taste
Cashews, Peanuts: 2 tsp (roasted)
Raisins: few
Note: Gently crushed fennel and coriander in mortar and pestle are the key taste defining ingredients in the samosa.

Method to Prepare Potato Stuffing:
Boil the potatoes, peel of the skin and dice into small cubes.
Heat oil in a nonstick pan.
Add cumin seeds, onion and ginger julliens.
Saute for couple of minutes, then add the potatoes and peas, followed by seasoning to taste.
Let it cool for a while before adding to the pastries.

Description

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