Ingredients :

• 3 cups all-purpose flour


• 2 tablespoons ghee


• Salt to taste


• 5 large potatoes, boiled, peeled, and coarsely mashed


• 1 teaspoon cumin seeds


• 1 teaspoon ground coriander


• 1 teaspoon raw mango powder


• 1/2 teaspoon red chili powder


• 1/2 teaspoon garam masala


• Vegetable oil for frying



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Instructions :

1. Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.



2. In a pan, heat 2 tablespoons oil and add the cumin seeds to it. When they stop spluttering, add the coriander, turmeric, red chili, raw mango, and garam masala powders; fry for just a few seconds.



3. Add the potato to this spice mixture and mix well—season with salt.



4. Simmer and cook for 7 to 10 minutes. Keep aside.



5. Divide the dough you made earlier into golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).



6. Cut each circle into 2 with a sharp knife.



7. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.



8. Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into samosas—minced meat, spinach, etc.



9. Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.



10. Deep fry the samosas till golden. Drain on paper towels.



11. Serve hot with tamarind chutney and mint-coriander chutney.