There were days, when I used to say ‘I hate Fried food’! People go wide eyes ‘Oh really’. Well, then they hardly knew me! It is always like that ‘Sour Grapes’ story!!! The fact is that I can never resist a perfect fried snack! I admit that, once in a while I treat myself with some home-made junk food! And now…don’t ask me’ how is that even ‘good’. I am an adherent follower of Michael Pollan’s guide lines. So, I just follow the old-world style…prepare anything from scratch! Result? First of all, at the end of the day, you will realize ‘how much time it takes to bring a product for consumption’(definitely you will be tired to go cook the same again); secondly…you will have control over your ingredients (one can actually take deep-frying to pan-frying; switch to olive oil, prepare a dough with whole wheat, change the filling with something rich in fiber); it is worth toiling in the kitchen than to wind up lying on the couch watching boring movies or playing solitaire; and finally, I like the idea of keeping the authentic recipe intact(without trying anything extreme) and curb the cravings.

Ingredients

• All purpose flour 1 bowl
• Salt
• Cooking soda 1/4 spoon
• Warm water 1 cup
• Ghee/clear butter

Dough preparation – In a large bowl add flour. Add salt, soda and warm water. Knead them into soft dough. Add ghee for as finishing touch.

Filling

• Potato 2-3
• Salt
• Cumin seeds 2 spoons
• Garam masala powder 1/4 spoon
• Cumin powder 1 spoon
• Chili powder 1/2 spoon
• Coriander powder 1 spoon
• Turmeric powder 1/4 spoon
• Green chili 2-3 finely chopped
• Onions finely chopped 1 cup
• Ginger-garlic paste 1 spoon
• Coriander leaves 1 cup finely chopped
• Dry flour for dusting
• Oil for deep frying

Masala preparation  – Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

Heat oil/ghee and add cumin seeds and fry till golden brown. Then add green chilies, onions and ginger -garlic paste. Fry them till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powder. Toss the potatoes too, mash them using your spatula.

Samosa Preparation – Divide the dough into equal parts, roll them into thin flat breads, cut them into strips. Place the filling and fold into triangles. Well, heat oil in a pan, deep fry the same. Serve warm as a snack.