A simple recipe for crispy potato samosas featuring a fragrant spiced filling wrapped in a delicate, flaky dough. Perfectly golden and crunchy, these samosas are a delicious snack or appetizer.
Cut the potatoes into pieces suitable for the samosa filling by hand.
Heat oil and add crushed ginger, fennel seeds, coriander seeds, cumin seeds, and carom seeds. Sauté until the spices release their aroma.
Add the potatoes and let them brown slightly, avoiding stirring while they cook.
Season with black pepper and dry mango powder. Mix well and allow the filling to cool in the refrigerator.
To prepare the dough, sift the flour and mix it with carom seeds, ghee (about 1/4 to 1/3 the weight of the flour), and cold water. Knead it into a firm dough.
Do not over-knead the dough, as it should remain tender and flaky.
Roll out the dough into an oval shape, about as long as it is wide.
Gently stretch the dough and moisten the edges with water.
Fold the edges over each other to form a cone shape and let it rest briefly between your fingers.
Fill the cone with the potato mixture, pressing gently but without overfilling.