Serves 1
Directions
- 1In a bowl, add maida, black cumin, butter, salt, and sugar.
- 2Mix all ingredients well until crumbly.
- 3Add room temperature water gradually and mix.
- 4Knead everything together to form a dough, then let it rest for half an hour.
- 5In a pan, add mustard oil, panch phoron, dry chilli, and bay leaf.
- 6Fry for sometime, then add chopped potatoes.
- 7Cook for five minutes, then add ginger-garlic paste, red chilli powder, turmeric powder, and salt.
- 8Add cumin powder and mix well.
- 9Add water and cook until the potatoes are tender.
- 10Add garam masala powder and coriander leaves.
- 11Add onion, sugar and salt, then mix well and remove from heat.
- 12Knead the dough again and divide it into portions.
- 13Roll out each portion into a circle.
- 14Cut the circle into eight equal parts.
- 15Add the potato stuffing to each part.
- 16Fold each part to form a samosa shape and seal the edges with water.
- 17Heat oil in a pan and deep fry the samosas over low to medium heat until golden brown.
Ingredients
- 1 cup maida
- 0.5 tsp salt
- 1 tsp sugar
- 0.5 tsp black cumin
- 1 tbsp butter
- 0.33 cup room temperature water
- 2 tbsp room temperature water
- 1 tbsp mustard oil
- 1 tsp panch phoron
- 2 pieces dry chilli
- 1 piece bay leaf
- 1 cup potato
- 0.5 tsp red chilli powder
- 0.5 tsp turmeric powder
- 0.5 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp garam masala powder
- 0.33 cup coriander leaf
- 0.5 tsp garlic and ginger paste
- 1 cup water
- 0.33 cup onion
Tips
- Butter can be substituted with cooking oil.
- Hotels use dalda instead of butter.
- For the second batch of frying, let the oil cool down slightly before adding singaras.
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