Sieve together refined flour and salt, add two tablespoons of ghee and mix well. Add sufficient water, little at a time and knead into a firm dough.
Keep it covered with a damp cloth for 15 minutes
To prepare stuffing for the samosa add aaloo bhujiya to the mixer jar along with sesame seeds, fennel seeds powder, coriander powder, red chilli powder, sugar, salt and grind all ingredients coarsely.
Take out the mixture in a bowl and add garam masala powder, amchur powder, coconut powder, asafoetida and mix well.
Divide the maida dough into eight portions and roll out each portion into oval shaped disc.
Cut each disc into two halves/ semicircles.
Shape each half into a cone and fill them with the prepared filling mixture.
Seal the edges well with the help of water.
Heat sufficient oil in a kadai and deep-fry the samosas till golden in colour from all the sides, turning them occasionally.
Drain on an absorbent paper and serve hot or warm with green chutney and tamarind chutney.
My tip - These samosas can be stored for 15 days in an air tight container and are also good for gifting purposes.
