So,Two types of dough went into these somaos's dough . An oil dough, and a water dough.

So what’s an oil and water dough?

The oil dough is a dough made of only flour and fats. It is supposed to replicate the butter in puff pastries to create the layerings. This oil dough is much more easier to work with as compared to working with naked butter as you have the flour to help you hold the fats together. You won’t run the risk of butter melting and oozing out of everywhere with this. And you will be less likely to pull your hair out in frustration should that happen.

As for the water dough, there is of course water included in the dough. The water and the flour allows gluten to be formed. The dough is then kneaded till it gets pliable enough to wrap the oil dough. 

Okay, not to bore you with anymore skin details, i shall now move on to the fillings.

First prepare the filling as it has be cooled when using for filling the dough 

For Fillings:
Potatoes 1/2 kg boiled and mashed 
Oil 2-3 tb
Curry leaves 4-5 
Whole coriander crushed 1tb 
Crushed red chilli 1tb 
Salt to taste 
Whole cumin seeds crushed 1tsp 
Green chilies chopped 2-3 
Lemon juice 1/2 tsp 
Tamarind Pulp 2 tb 

Heat oil in pan 
Add curry leaves, coriander,cumin,green chillies cook for 1 min until you smell nice aroma don't let it brown or burn 
Add in potatoes, mixing well add salt,red chilli .. cook till heat through very well 
Then take off from heat add in lemon juice ,Tamarind pulp ...
Now taste and adjust seasonings as per your liking 
Leave a side till later use ..


Water dough :
210 g (1,1/2 CUP + 1TB ) plain flour
1/2 tsp salt 
Whole cumin little crushed 1/2 tsp 
Ajwain( carom seeds)1 pinch 
95 ml( little less then 1/2 cup )warm water 
25 g( 2tb ) lightly beaten egg
1tb margarine

oil dough :
100 g( 3/4 cup)plain flour
pinch salt
70 gm (5tb )margarine 

Method:

1 Mix all ingredients for the water dough in mixing bowl and knead till you have soft and pliable dough.Leave aside for rest for 30 minutes.

2 After the water dough is rested for 30 minutes,mix everything for the oil dough till you get a workable dough .

4 Divide water dough into 2 pieces about 175 g each little more or less no worries .Divide oil dough into 2 pieces about 80 g each ..Work on one piece of water dough and one piece of oil dough.Keep the other pieces in a bowl covered to retain moisture .

5. Wrap oil dough in water dough .see pic (1)

6.close it carefully with sealed edges facing upwards,roll this into a flat long sheet. see pic (2)

7.Roll it up swiss-roll style (see pic 3)

8. Turn the dough 90 degree (see pic 4) roll into thin rectangular flat sheet again like (pic 2) Roll it up tightly in swiss roll style again ,Trim away the right left edges to tidy it up .
Let the dough rest for about 15 minutes before cutting

9 divide into 8 pieces and you will get like pic (5 ),omg see the layering of the raw dough 

10. Flatten pieces one at a time ..let keep others covered till then ,Flatten each pieces into round disc and wrap in the filling ,,,close the edghes ...if you like crul them like i did or leave them plain ..

11.Repeat the process for remaining half dough .

11. Heat up a wok with at least 2 inches of oil. Deep fry the puffs on medium heat until they turn golden brown. Before removing the puffs from the oil, be sure to turn up the heat to medium-high to make sure that the oil does not leach inside the puffs. 
Drain on paper towels and cool for at least 5 minutes before serving ..Drained well and serve

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Aaloo Kay Samosay

Ingredients for Samosa dough:

Flour- 1 cup
Salt – ¼ tsp
White cumin seeds – ¼ tsp
Ghee – 4 tsp
Water – 1/3 cup

Directions:

Take a pan, put water and salt and heat up a bit. Then put ghee and cumin seeds and mix well. Now add flour and take it of from heat, mix well and make smooth dough.

Ingredients for filling:

Potatoes – 2 (boiled and mashed)
Salt – to taste
Red crushed chilli – to taste
Fresh coriander – ¼ bunches
Mint – ¼ bunches
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp

Directions:

Mix all ingredients in potatoes. Now roll flour dough and make thin roti and cut in samosa shapes, now fill with potatoes filling and close with the help of water and deep fry.

Chhole Masala Gravy

Ingredients:

2 cups white chickpeas
1 small potato, cubed
1 large onion, chopped
1 /2tsp ginger garlic paste
1/3 cup of crushed tomatoes
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2 teaspoon red chilli powder
1/2 red chilli flakes
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
2-3 tablespoon tamarind date chutney ( you can adjust as per your taste)
1/2 cup oil
salt to taste

Directions:

Soak chickpeas overnight , drain the same and pressure cook the chole with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt for 2 whistle. Do not over cook the chickpeas otherwise it will get mashed while making curry.
Heat oil in a pressure cooker over medium heat,
Add chopped onion,1 chopped green chilli fry till little golden add cumin seeds and mustard seeds and let it get splutter. then add ginger, garlic, red chilli flakes
Add turmeric powder, coriander powder, red chilli powder, with little water
Now Add crushed tomatoes , salt to taste and cook for 2-3 minutes.
Add cubed potatoes and cover the lid and cook for 1 more whistle. Let the cooker cool down and then open the lid.
Mashed the potatoes little bit to thicken the gravy.
Add boiled chick peas, tamarind chutney and 1 cup of water to the gravy and Cook for 10 min mash a bit with spoon if you like add garam masala powder
Serve with green chillies, chopped tomatoes and sliced lemon on top.

To serve:

6 samosas
Chhole Masala Gravy
Tamarind date chutney
Mint chutney
Chaat masala
chopped white onion
green chillies chopped
chopped tomatoes
1 cup yogurt and salt beaten
chopped cilantro leaves
chopped mint leaves
fine sev

Serving Directions:

Take a serving plate, place two samosa on it, mash or poke the same lightly.
Pour a ladle full of chhole masala on top of samosa. Add chopped tomatoes, green chillies and onions on top.
Drizzle a teaspoon of mint chutney and sweet tamarind date chutney and yogurt on top of this.
Sprinkle chaat masala.
Garnish with chopped mint leaves, cilantro leaves and sev.
Serve hot.
Enjoy!!!

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Ingredients:

4-5 medium size boiled potatoes
1 green chili, finely chopped
1 medium onion
2 tbsp finely chopped cilantro/coriander leaves
1/4 tsp red chili powder
1 tsp amchur powder
black salt or common salt
2 cup besan (chick pea flour/gram flour)
chat masala to taste
1/4 tsp garam masala powder
1/2 tsp ajwain – carom seeds
1/2 tsp coriander seeds (coarsely ground)

Directions:

In a bowl put gram flour, mashed potatoes and all the spices and mix it slowly with little water forming a paste, remember it should not be too thick or thin.
It should be like the other pakora batter.
Now fry in a kadai on medium to high flame. Remove the pakoras when golden in colour.
Sprinkle chat masala and serve with mint or tomato sauce.

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Ingredients:

For Dough:

2 cups of All-Purpose Flour (Maida)
½ tsp. Salt
2 tbsp. Clarified Butter (Ghee) or Cooking Oil
¼ tsp. Cooking Oil
4 tbsp. Water

For Filling:

2 cups of Boneless Chicken (cubed)
1 large Onion (chopped)
2 medium Potatoes
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
3 tsp. Garam Masala Powder
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Turmeric Powder (Pisi Haldi)
3 tsp. Salt
8 tbsp. Olive Oil

Directions:

For Dough:

Sift the all-purpose flour and salt together in a bowl or dish.
Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse bread crumbs.
Add in the water and mix well with hands into a dough to form a stiff ball.
Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.
Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise.

Directions:

For Filling:

Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.
Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.
Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown. Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.
Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.

Directions:

Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.
Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.
Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
Put each fried samosa on a paper towel to absorb any access oil.
Serve with meethi imli ki chuttney.
Enjoy!!!

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Alu ke samosay
For the dough:
Take 3 cups maida add in 3 tbsp oil and mix well till they form crumbs and add in salt according to your taste and then knead a soft dough with water. Keep in the fridge for about 2 hours before making samosay.
For the filling:
In a pan take around 3 big potatoes roughly sliced add in 2 small tomatoes and salt to taste and cook in all with a little bit of water till the potatoes gets totally soft now on a high heat dry all the excess water and add 1 tsp red chillies crushed, crushed whole coriander, crushed zeera , little bit of lemon juice and 1.5 tbsp kasuri meethi..mix it all well and mash the potatoes well. This mixture should be spicy and khatta (sour)! In the end add fresh coriander and sliced green chillies!!
Now make really thin small chappatis out of the samosa dough and fill it with the potato mixture. You can use the samosa cutter as well and shape them whatever is easier for u!!
Now deep fry them on medium heat till golden serve with mint raita!
Mint raita!
In a blender add in half a cup of mint leaves and 1 green chillies. Make a fine paste and add it in 1 bowl of yoghurt and mix well! Serve!

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آلو کے سموسے

ٹورٹیلا روٹی--- درمیانہ سائز ------- 10 عدد 

آلو---5

ہرے یا سوکھائے گئے پودینے کے چند پتے

انار دانہ ایک ٹیبل سپون

سفید ثابت دھنیہ- ایک چائے کا چمچہ (آپشینل)

نمک --------حسب ذائقہ

کٹی ہوئی لال مرچ-------1/2 چائے کا چمچہ

پسی ہوئی لال مرچ---------1/2 چائے کا چمچہ

ہرا دھنیہ اور ہری مرچیں کٹی ہوئی حسب پسند۔

ایک پیالے میں تھوڑے سے آٹے کی لئی بنا کر رکھ لیں جو سموسوں کو بعد میں جوڑنے کے کام آئے گی ۔ 

آلو کو چھیل کر اور چھوٹے ٹکڑے کاٹ کر اور تھوڑا سا نمک ڈال کر ابلنے کے لئے رکھ دیں۔

اسکے ساتھ ساتھ دوسرے چولہے پر تھوڑی سی املی میں نمک مرچ اور 4 چمچے چینی ڈال کر ابلنے کے لئے رکھ دیں۔

اب آپ ایک ٹرے میں میں ہرا دھنیہ، ہری مرچ ، پودینے کے پتے سفید ثابت دھنیہ ،نمک مرچ انار دانہ ڈال کر مکس کریں۔

جب آلو ابل جائیں تو چھلنی میں ڈال کر سارا پانی نچوڑ لیں اور پہلے سے تیار آمیزے میں ملا دیں۔ اگر چاہیں تو مٹر بھی شامل کر سکتے ہیں، ( قیمہ اور چکن کی بھی یہی ترکیب ہو گی بالکل)

جب آمیزہ تیار ہو جائے تو ٹورٹیلا روٹی کو درمیان سے کاٹ کر دو حصے کر لیں اور اس آدھی کٹی ہوئی روٹی کے اندرونی ہر طرف کناروں پر چمچے سے آٹے کی لئی بنا کر اسکو سموسے کی طرح ایک دوسرے کے اوپر رکھ کر شیپ دیں اور پھر جب وہ ایک کیف نما """کون" سی بن جائے تو اس میں اوپر سے آلو بھر کر منہ کو اچھی طرح دبا کر بند کر دیں۔ آپ میرے بنے ہوئے سموسوں کی تصویر کو غور سے دیکھیں تو بات سمجھ میں آئے گی۔

اب چولھے پر کڑھائی میں پہلے تیل کو اچھی طرح گرم کریں اور پھر ہلکی آگ کر کے ذرا ٹھنڈا ھونے دیں۔ جب ھلکا ھلکا گرم ہو تو ایک سموسہ ڈال کر دیکھیں۔ اگر وہ نارمل ھے کالا نہیں ھوا تو سمجھیں آپکا ٹمپریچر بالکل نارمل ھے ورنہ تیل کے ٹھنڈا ہونے کا ویٹ کریں ان سموسوں کو بہت ھلکی آنچ پر پکانا ھوتا ھے ورنہ باہر سے فورا جل جاتے ہیں اور اندر سے ٹھنڈے رہ جاتے ہیں۔ 

اگر آپ چایئں تو ایسے سموسے بنا کر فریز بھی کر سکتے ہیں اور ضرورت پڑنے پر نکال کر ہلکی آگ میں فرائی کر سکتے ہیں۔

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