Crispy Potato Samosas
1. Mix the flour,
ajwain
, salt and oil in a big bowl with some water to form a nice soft dough. Divide into golf-sized balls and set aside.
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2. Sauté cumin seeds, onions and spices for a till soft and fragrant.
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3. Add in potatoes, dried mint and salt, and cook for a few minutes to combine everything together.
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4. Mix in fresh coriander leaves and set aside to cool.
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5. Roll out each dough ball into circular discs and cut them in half, into semi-circles.
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6. Taking each semi-circle, roll one end to the other forming a cone. Fill each cone with the potato filling, and seal tightly to make a triangle.
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7. Deep fry the samosas till golden and crisp on all sides. Serve hot with some Green Chutney or ketchup on the side!
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