since the day i have left lucknow, i haven’t got those kind of “Samosas” want to eat? but, today i was in a mood to make, so here i am, i’m sharing the world’s best, samosa recipe. watch carefully, world’s best “Samosa” Always cut potatoes for samosa, in your hand. Like this. So first add crushed coriander and carom seeds later. I can now get the aroma. That, world’s best samosa’s aroma Very little carom seeds. Because, it will go in the dough also. Ginger has released the water Now, add potatoes. Now what we have to do is.. Do not touch the potatoes, let them get the colour. Black pepper. And now the colour is more like it. Now it is world’s best samosa’s colour. No turmeric, no green peas Let me put it in the fridge to cool down. Whole spices should be visible, that cumin, the coriander, the fennel seeds. Coriander leaves, won’t add. For the dough. So normally we can add ghee from 1/4th to 1/3rd. Ice water And the dough will become nice and tight. Chilled water. Perfect. Do not overwork the dough, it will loose it’s flakyness. Then you”ll say, “Ranveer didn’t tell you!” Roll it lengthwise. And another important thing, when you shape it, allow it to rest. It is very simple to make it, hold it inside out. stretch very lightly, brush some water on the edges, fold in the edges by overlapping on each other. After that, make a cone shape, and rest it between your finger and thumb. Now take the potatoes, stuff them in the samosas and push lightly. Don’t push too much, but push inside Take the another side and overlap on each other. Like this. overlap it and again make it sit. good.. you remember.. not so difficult. Oil has to be medium hot. If there are blisters, the temperature of the oil is more than required. A good samosa should never have blisters. and done.