If potatoes have to be deep-fried, they should be inside a samosa—much better than French fries! Making a good samosa is an art, particularly when working with the dough, and takes practice to perfect.
Ingredients
For the dough
1cup (120grams) maida (refined flour) or pastry flour
Make the dough: Put the maida in a bowl. Add the ajwain (if using), ghee, and salt, and stir. Add ¼cup (50ml) water, little by little, and knead to make a stiff doug