Well just the word 'Samose' is enough to tickle someone's taste buds in India. This is a wonderful evening snack when you are feeling like munching something but not hungry for complete dinner or when suddenly some guests show up at your home, then can work as good starters. And fantastic thing is ingredients are so simple, generally we have all of them in our kitchen. So lets hit the recipe now.

Ingredients:
1. 6 Tablespoons of All purpose flour(Maida)
2. 4 Medium sized Potatoes(Boiled and Peeled)
Make sure they are not very soft and do not have much water in them. For this as soon as they are boiled take them out of water.
3. Crushed Groundnuts.
For crushing either put them in a cloth, cover them completely and then holding it with one hand using a heavy object crush them. Think its ur boss's head. :)
Or second option is using a blender on its lightest option but be cautious just give one blend we just need to convert them into small pieces not a paste.
4. Oil for frying
5. Salt
6. Lemon Juice
7. Chaat Masala
8. Cumin Powder
9. Coriander Powder.
10. Half a cup of water.

Steps:
Make a  Dough:
1. For 8-10 medium sized samosas, take 6 table spoons of All Purpose flour (Maida).
2. Add  1 teaspoon salt and 3 teaspoon Ghee or Oil.
3. Now using your hands first of all mix the flour very nicely such that each grain is coated with oil.
4. Now add 2 tablespoon of water and mix with the flour. Now adding water slowly while mixing at the same time make a dough. Use only that much water with which dough is easily bound. Not necessary you may need even whole half cup of water.
5. Now knead the dough for 2 minutes and keep it covered for at least half an hour.
Make the Filling:
6. Now take your boiled potatoes and peel them.
7. Mash the potatoes using a spoon or hands if you feel like. But do not mash so much that it becomes a paste. You should still find some solid chunks in it.
8. Now we have to fry this potato mash. So take a pan and heat some oil.
9. Add the crushed groundnuts and fry them for a minute or two. Don't let them burn.
10. Now add mashed potatoes and spices: salt, cumin powder, chaat masala, red chilli powder and coriander powder.
11. Fry the potatoes mixing it well, so that rawness is gone.
12. Now take out the potato mixture in a bowl and sprinkle some lemon juice. Taste the mixture and adjust the spices as you like. Be careful while adding spices, you can not take them out once added. :)
 Making of Samosa:
Well this is the fun part. Till now we could not see ourselevs going anywhere near that triangle shape.
13. Now check if half an hour gone past then take your dough and again knead it well for 2 minutes.
14. Now take a small portion of dough, make a ball and roll it flat into a round circle like a Chapati.
15. Don't leave it thick, make it thinner otherwise samosa crust will remain uncooked from inside.
16. Now cut this roti into half. Using a knife make a cut along the diameter from one end to the other.
17. So now we have 2 semi-circles. Dip your finger into little water and rub it along the edges of one half.
This is for the purpose so that the edges can stick to each other.
18. Now this is difficult to explain but still I try. Pick up the two end points of the diameter edge of the semi circle and join them together overlapping one radius onto the other, making a cone.
Hffff.....hope you understand my geometry.
19. Now take 2 spoons of potato mixture and fill into the cone and close the edges converting into a samosa shape.
20. Well in the mean while keep ready oil for frying in a pan.
21. Now fry the samosas at medium-low heat.


Frying the samosas at medium-low heat is important because if u fry them at medium or high heat they get puffed up very soon and get blisters on their surface which we certainly don't want. If you want smooth and very well cooked samosa just like that 'Halwai' from your hometown then please fry them at medium-low heat. For e.g. I have a electric stove which has heat options ranging from 1 to 6. So I just kept alternating between 2 and 3. Here you need a lot of patience as if you put 4 samosas together in pan for frying it will take around 10 min on medium-low heat. I think you can serve the samosas hot while you are still cooking rest of the batch.

Samosas go best with fresh Coriander-Mint chutney and awesome with Tamarind chutney.

Well another blog for tamarind chutney.