You cannot deny that you actually crave for a piping hot samosa with chai during this rainy season especially when you’re scared to order from outside because of Coronavirus fear. To help you out, here’s a stepwise amazing recipe to prepare crispy samosas at home so that you don’t have to miss out on your favorite snack: 
Main Ingredients: Here is the list of ingredients for a) Samosa filling & b) Samosa Dough
a) Samosa Filling
1. 4 medium-sized boiled potatoes refrigerated
2. ½ cup peas
3 12 raisins
4. 12 Cashews
5. a pinch of Asafoetida (Hing)
6. ½ tsp saunf powder (fennel seeds powder)
7. ½ tsp cumin seeds
8. 1/4 tsp crushed Kasuri methi
9. 1.5 tsp coriander powder
10. ½ tsp black salt
11. ½ tsp salt
12. 1 tsp mango powder
13. ½ tsp jeera powder
14. ½ tsp garam masala
15. ½ tsp chilli powder
16. 2 green chillies(optional)
17. 2 tsp oil
b) Samosa Dough
1. 2 Cups of All-purpose flour (Maida)
2. 5 tbsp Vegetable Oil
3. ½ tsp Ajwain
4. 1 tsp Salt
5. 1/4 cup + 1/4 cup + 2 tbsp water (3 instalments)
Now the procedure: Below mentioned is the main procedure for preparing the samosas.
1. firstly mix ajwain, salt & oil to the all-purpose flour and rub the mixture with your palms for 2-3 minutes until the flour is good enough to hold a shape and the colour of flour is slightly changed to ensure that oil is mixed well. Now add water in 3 instalments as prescribed in the ingredients to knead a very hard dough.
Note: Don’t add more water if the dough isn’t taking shape properly. Try to put in extra efforts to combine it as the dough must be hard and shouldn’t be sticky at all. 
2. Cover the dough with damped cloth for at least 30-40 minutes.
3. Now prepare the samosa filling. Heat the pan on medium flame and add 2 tsp oil, hing, cumin seeds and let it sizzle. Now add chopped green chillies, peas & saunf powder and let cook for 2 minutes. Then add crushed boiled potatoes, cashews, raisins and all the spices (mango powder, cumin powder, coriander powder, garam masala, salt, chilli powder and crushed kasuri methi). Mix the spices well & turn off the flame. Your samosa filling is ready.
4. After the dough has rested for 30-40 minutes, knead the dough again and make balls. Roll the ball to an oval-shaped thin sheet. It shouldn’t be transparent though. Now cut the sheet into two halves.
5. Take a half sheet and apply water on the edges. Now fold the corners to make a cone shape.
6. Fill the cone with stuffing but don’t overfill the mixture. 
7. Apply water on the edges and pull the plain side of the samosa where there’s no joint to stick the other side. Press them together to seal the samosa. After giving the shape to samosas, let the batch rest for 10 minutes.
8. Lastly, heat oil in a wok to medium-hot for deep frying the samosas. Once the oil is hot, bring it to low flame. Now add as many samosas that can fit in the wok for better heat distribution. Fry the samosas for 20 minutes on a low flame and keep stirring in between to avoid heat spots formation.
9. Your hot & crispy samosas are now ready to be served with chutneys of your choice.
Of course, the samosa recipe is time-consuming but it’s all worth the efforts. So, when are you going to try this out and do let me know your experience in the comments section below?
