Replying to @shana34 Here's the recipe for Aloo Samosa Dough: 1/2 cup ghee 1/2 cup water plus 1/4 cup for kneading to use a spoon at time to make sure to not over wet the dough 1 teaspoon salt 1/2 teaspoon ajwain 4 cups flour Filling: 2.5 lbs potatoes, peeled and boiled 1 large onion, chopped 1 teaspoon ghee 1 tablespoon coriander seeds I tablespoon cumin seeds 1 tablespoon crushed chili pepper, use less for mild 1 teaspoon red chili powder, use less for mild 1 tablespoon amchoor 1/2 teaspoon turmeric powder 1-1..5 teaspoon salt or to taste 3-4 green chilies , chopped 1 cup cilantro, chopped Instructions for dough: Mix in the salt and ajwain into the flour and add warmed up ghee. Mix well by rubbing between the palms of your hands until the mixture resembles wet sand. Add in half cup of water and mix, only use more water a spoonful at a time just until the dough comes together. Cover with plastic wrap and rest for 30 minutes and make the filling in the meantime. For the filling: Crush the cumin and coriander seeds into a rough powder. Add a teaspoon of ghee in hot pan. Add the chopped onions and sauté just until translucent. Now add the crushed cumin and coriander seeds along with the rest of the spices listed above. Cook for about 30 seconds and then turn the flame off. Add the boiled potatoes along with green chilies and cilantro . Mash half of the potatoes using a potato masher, then switched to a wooden spoon. Mix everything until welcome combined taste and adjust salt if needed. Set aside to completely cool. Now let's work on the dough again, this time using moistened hands just to knead the dough for 5 to 6 minutes until it comes together and becomes kind of smooth. Cover with plastic wrap and set it aside to rest for another 30 seconds. Once the dough has rested for another 30 minutes, divide it into 10 equal balls. They should come to around 75-76g each. Make tight dough balls and rest them covered with plastic wrap for 15 minutes. After 15 minutes using some flour roll the dough balls into oblong roti. Set them all on top of each other and then fold the top one and half make an indentation and cut them with a sharp knife. Fill all the pastry halves with the cool potato mixture following the directions in the video. Fry the Samosa at in oil heated to 350°F for 5 to 8 minutes. Remove from the oil and drain them on a cooling rack. Cool them for at least one to two hours so they are completely cool to prevent steaming. You can store them in a Ziploc bag or a plastic container for in the freezer for 2 to 3 months. Defrost them for an hour before using. Deep fry them in oil at 375 until golden brown or air fry them until they become crispy enjoy. #Ramadan #RamadanMubarak #samosa #Recipe #recipes #ramadanrecipes #ramadan2025🕌❤️🕋 #CapCut #potato - @khudi.nyc