For pastry:
Plain flour- 240 ml
Butter or ghee- 2 tbsp
Salt to taste.
Water- 2-3 tbsp
Sift the salt and flour into a bowl. Rub in the ghee until the mixture resembles bread crumbs. Add water little by little and knead well to a very smooth dough. Cover and chill while preparing the filling.
For stuffing:
Potatoes- 2 medium
Carrot- 1 medium
Turmeric powder- 1/4 tsp
Chilli powder- 1/2 tsp
Cumin powder- 1/2 tsp
Chopped Coriander leaves- 1 tbsp
Oil- 1 tbsp
salt
Grate the potatoes and carrot. Heat oil, saute the grated vegetables for a few minutes; then add all the powders and coriander leaves and mix well.
Divide the dough into 15 portions. Dust with flour and roll into small rounds of about 5 inches. Cut the round into half and with one half make a cone. Fill with stuffing and seal the opening firmly by dampening. DO NOT OVERFILL. Prepare all the samosas the same way. Deep fry until crisp and golden. Serve with tomato ketchup or date chutney.
