Irani Samosa

Mix maida and salt and add water to make a soft roti dough.Divide into balls and roll out into puris. I got abt 10 puris. Now place Puri on a rolling surface and spread oil generously to cover it fully. Dust maida to cover it completely. Place another Puri on top of this and spread oil again, followed by maida. Cover with another Puri

Repeat till all Puris are done! Now roll the huge stack of puris as one single roti into a big semi thick round. Heat tava and place this huge roti on it. When one side gets warm (take care not to brown it) peel off one layer. Then change side and peel off the other later.

When all layers are separate, stack them again and Cut out the uneven sides. Then cut them vertically into long strips. Cover with cling film / cloth to prevent drying out.

Take the chopped off sides. Fry them until crisp and brown. Crush them into a mixture with hands. Add chopped onion, methi leaves, kotmir, soy leaves(very little), red chilli powder, dhania powder, amchur and salt.Mix everything together.

Place the long strip on a surface and fold the first end to make a triangle. Fill the stuffing and then bring the loose patti over to the opposite side of the triangle, keep repeating till u wrap the whole samosa and then seal the ends with maida + water paste.

Heat oil in a kadai. Drop the samosas into oil and deep fry over medium high until brown and crisp.