Ingredients :
2 cups(500 ml) plain flour
1/4 teaspoon baking powder
1 teaspoon salt
30 grams ghee, melted
4 tablespoons plain yoghurt
FILLING
Ingredients :
60 grams ghee
1 small onion, chopped
500 grams boiled potatoes, cut into 1 cm cubes
2 green chillies, finely chopped and seeds removed
1 teaspoon garam masala (dried mixture of cinnamon, green cardamom, clove)
Oil for deep frying
Method :
To make pastry: Sift flour, baking powder and salt into a bowl. Add ghee and yoghurt, stir until combined. Knead until dough is smooth.
To make filling: Melt ghee in a frying pan, saute onion 2 minutes. Add potatoes and chillies, saute 3 minutes. Stir in garam masala, allow to cool. Take walnut-size pieces of dough, roll out on a floured surface, making thin rounds the size of a saucer. Cut in rounds in half, fold each half into a cone shape, seal sides of cone with water and fill with potato mixture. Seal open end with water. Deep fry samosas in moderately hot oil until golden brown, drain on absorbent paper.