Ingredients

Method

1. 1

   Heat oil in a pan over medium heat. Add the panch phoran and let it splutter.

2. 2

   Add the grated ginger and finely chopped onion. Sauté until the onions are translucent.

3. 3

   Add the spices: turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well and cook for about a minute until fragrant.

4. 4

   Add the boiled and mashed potatoes to the pan. Mix thoroughly with the spices until well combined.

5. 5

   Stir in the chopped green chilies and fresh coriander. Mix everything together.

6. 6

   Transfer the filling to a plate and set it aside to cool.

7. 7

   In a large bowl, combine the all-purpose flour, salt, carom seeds, and ghee.

8. 8

   Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

9. 9

   Gradually add water and knead to form a firm, smooth dough.

10. 10

    Cover the dough with a damp cloth and let it rest for 15-20 minutes.

11. 11

    In a small bowl, mix 2 tablespoons of melted ghee with 2 tablespoons of all-purpose flour to create a smooth paste (sata).

12. 12

    Divide the rested dough into three equal portions. Roll each portion into a thin, round chapati.

13. 13

    Place one chapati on a rolling surface and evenly spread a thin layer of the ghee-flour paste over it.

14. 14

    Place the second chapati on top of the first and repeat the process of applying the paste. Place the third chapati on top.

15. 15

    Gently roll the three-layered stack into one large, thin sheet.

16. 16

    Using a pizza cutter or knife, trim the edges to form a large square. Cut the square into 9 smaller, equal squares.

17. 17

    Take one small square of dough. Place a spoonful of the cooled potato filling in the center.

18. 18

    Bring two opposite corners of the square together and pinch them firmly to seal.

19. 19

    Then, bring the other two opposite corners up and pinch all four corners together in the center to form a star or flower shape. Ensure all edges are well-sealed.

20. 20

    Repeat the process for the remaining dough squares and filling.

21. 21

    Heat oil in a deep pan or kadai over medium heat.

22. 22

    Carefully slide the prepared samosa bites into the hot oil, a few at a time to avoid overcrowding.

23. 23

    Fry on low to medium heat, turning occasionally, until they are golden brown and crisp on all sides.

24. 24

    Using a slotted spoon, remove the fried samosas from the oil and place them on a plate lined with paper towels to drain excess oil.

25. 25

    Serve the Samosa Bites hot with your favorite chutney, such as green mint chutney or sweet tamarind chutney.