Aalo samosa by chef Zakir

Ingredients:

Potatoes                                   2

Refined flour (Maida)                 250 grams

Clarified butter (ghee)                2 tbsp

Crushed red pepper                   1 tbsp

(kuti hoi lal mirh)

Coriander leaves(chopped)        2 tbsp

(hara dhania)    

Mint leaves (chopped)               2 tbsp

(podina)

Mustard seeds (Rai)                  1/2 tsp

Nigella Seeds (Kalonji)               1/2 tsp

Turmeric powder (haldi)              1/2 tsp

Salt                                          to taste

Carom seeds (Ajwain)                1/2 tsp

Oil                                            for frying

Method:

-        Boil the potatoes and then mash them.

-       Then take a bowl, put potatoes, salt, coriander leaves, mint leaves, mustard seeds (rai), nigella seeds (kalonji), turmeric powder (haldi) and crushed red pepper and mix them well.

-       Take flour and add clarified butter, carom seeds (ajwain) and salt in it and mix it, then knead the dough with water into hard dough.

-       Divide dough in to small balls, roll each ball into a oval shape chapatti, then cut it in half to give two parts of each. Then make a cone of each and place the filling in center and seal the edges with flour paste (take flour and water to make a thick paste).

-       Deep fry them on medium flame.