Authentic Crispy Aloo Samosa

In a mixing bowl, combine 200g all-purpose flour, 1/2 tsp salt, 1/2 tsp carom seeds, and 3 tbsp ghee. Rub the ghee into the flour thoroughly until it forms a tight fist shape when squeezed, ensuring proper moyan. Gradually add 150ml lukewarm water and knead into a stiff dough, firmer than roti dough. Cover the bowl and let it rest for 15 to 20 minutes.

Heat a pan with 2 tsp oil. Add 1/4 tsp asafoetida, 1 tsp crushed spices mix, and 2 chopped green chilies, stirring briefly on low heat. Add 1/2 tsp chili powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala, 1/2 tsp roasted cumin powder, 1/2 tsp coriander powder, and salt to taste. Stir in 1/2 tsp sugar and 1 tbsp gram flour, roasting the spices and gram flour well for 2-3 minutes. Splash a little water, then add 4 hand-crushed boiled potatoes and mix thoroughly without over-mashed texture. Garnish with 2 tbsp chopped coriander leaves, turn off the flame, and set aside to cool.

Uncover the rested dough and knead it briefly. Cut the dough into equal portions to make loyi balls. Take a dough ball, coat it lightly in all-purpose flour, and roll it out into an oval sheet that is neither too thick nor papad-thin. Dip a knife in water and cut the rolled sheet into two clean semi-circles. Apply water along the straight edge, fold and seal into a cone shape with a leak-proof tip. Stuff the cone with potato filling, apply water on the open edge, make a small pleat at the back, and seal the samosa completely into an upright triangle. Repeat for all pieces.

Heat 500ml oil in a kadai on medium flame until moderately warm (not smoking hot). Carefully slide 4 to 8 shaped samosas into the oil. Fry on medium-low flame without overcrowding, turning them occasionally with a slotted spoon until they turn evenly golden brown and very crispy. Remove the fried samosas using a frying jhara and drain excess oil on a paper towel-lined plate. Serve hot with chutneys and curd.