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.