Crispy Cumin Samosas with Spicy Chatpati Potato Filling
Prep Time
1 hour
Cook Time
20 mins
Total Time
1-hour 20 mins
Ingredients
Samosa Dough
- 3 1/2 cup all-purpose flour
- 8 tbsp Melted Ghee
- 1 1/2 tsp salt
- 2 tsp Cumin
- water as required
Chat Pati Filling:
- 4 large Potato
- 2 tsp chili flakes
- 1 1/2 tsp salt
- 1 tsp red chili powder
- 2 tsp dry coriander
- 1 bunch dry coriander
- 5-6 tbsp qasuri methi
- 1/2 tsp turmeric
- 2 tsp Zeera
- 1 large egg
- 1 tsp salt
Directions
Step 1
Prepare the Samosa Dough: In a shallow dish, combine 3½ cups all-purpose flour, 8 tbsp melted ghee, 1½ tsp salt, and 2 tsp cumin seeds. Rub the ghee into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add water and knead to form a medium-soft dough. Cover and let it rest for 20–30 minutes.
Step 2
Prepare the Potato Filling: Boil 4 large potatoes until tender. Peel and lightly mash them by hand, leaving some chunks for texture. Add 2 tsp chili flakes, 1½ tsp salt, 1 tsp red chili powder, 2 tsp dry coriander, 1 bunch of fresh coriander, 5–6 tbsp qasuri methi, ½ tsp turmeric, and 2 tsp zeera water. Mix well so all spices and herbs are evenly incorporated
Step 3
Shape and Fill the Samosas: Roll the rested dough into small circles or ovals and cut each in half. Form a cone shape with each piece, fill generously with the potato filling, and seal the edges tightly with water to prevent any leaks.
Step 4
Cook and Serve: Deep fry the samosas in hot oil on medium flame until golden brown and crispy. Drain excess oil on paper towels. Serve hot with imli (tamarind) chutney and apricot chutney for a perfect chatpati snack.
