How Good is Your: Samosa

aloo samosa 3 cups flour (maida) 2 tablespoon clarified butter (ghee) Salt to taste 5 large potatoes (aloo), boiled, peeled and smashed 1 teaspoon cumin seeds (zeera) 1 teaspoon coriander powder (dhaniya) 1 teaspoon cayenne pepper (laal mirch) 1 teaspoon garam masala 1 teaspoon turmeric powder (haldi) Salt to taste High oleic sunflower oil or canola oil To prepare: Mix the maida ghee and add the salt to taste. Add a little water at a time to make the dough firm and smooth. In a pan heat 2 tbsp of oil and add the zeera to it. Then add the dhaniya haldi laal mirch and garam masala powders and fry for a few minutes. Add the aloo to the mixture and mix well adding some salt to taste Simmer and cook for 7-10 minutes Divide the dough into small ball-sized portions (or however big you want the samosa to be) and then roll out the portions into a circle. Cut each circle into 2 halves then take one half of a circle and lightly wet the straight edge with water and then fold the half circle into a cone joining the wet edge and pressing gently to seal well. Fill the cone with ¾ of the potato filling Lightly wet the open edges of the cone and press together to seal well Deep fry the samosas in the oil till they are golden brown.