Long but worth it samosas

There are two parts of a samosa: the cover and the filling. First of all, set some potatoes to boil as you work on the cover.

Cover

Take some maida in a big bowl. 

Heat a lot of oil in a karai. 

Take some heated oil in a daadu (ladle) and pour it on the flour. Please be careful with this step, as it might be dangerous. This is a very important step, as the cover is likely to be hard without the oil.

The flour is going to bubble up as shown in the picture. Wait for it to slightly cool down, and then knead the flour by working around the oil. Do NOT touch the hot oil directly, but put flour on and around the oil, then work on it. Continue putting oil until the consistency of the flour changes, and when you hold some flour in your fist, then it should hold the shape. 

After finishing with hot oil, sprinkle some kalo jeera (black cumin), and salt to taste on the flour. Then knead it with water as you would knead for a regular chapatti. The firmness and consistency should be similar to that of regular chapatti dough. Cover and put away the dough as you work on the filling.

Filling

Make small slices of boiled potatoes. 

Optional:  fried peanuts and raisins

Samosas

When both ingredients are ready, get ready for yummy samosas. Make medium sized balls of the dough and roll them out like regular chapattis. Go for a rectangular shape than round one, this is the best shape for packing the filling in. Believe me :) 

Cut the rolled dough into half, creating two semicircles.

Take each half, and join the diameter, making a cone out of it. Join the two edges firmly.

You should be able to hold a semicircular cup in your hand. Hold it lightly, or it may be crushed.

Lightly spoon some filling into the cup.

Do NOT press the filling or try to cram it, else the cup may break. Put in only as much filling as you can easily close the mouth without stretching it. Finally, close the mouth of the cone and make a samosa shaped triangle.

Heat some oil in a  karai again, and drop the samosas in. Remember to cook in low heat, else the cover ill not cook fully. Cook until all sides are uniformly brown, turning it if needed.

Take out when done and strain on newspapers.

Enjoy with sauce or chutney!!!

Ingredients

Cover:
Maida
Oil
Salt
Kalo Jeera
Water

Filling:
Potatoes
oil
jeera
methi
salt
turmeric
ginger
garlic
curry powder

Oil for deep frying