Punjabi Samosa

Method

1. 1

   To prepare the samosa dough, take a bowl, add maida and ghee, mix to form crumbles.

   MaidaGhee

2. 2

   Add ajwain seeds, salt and water. Knead to form a tight dough. Cover and rest this dough for 30 minutes.

   AjwainSaltWater

3. 3

   Boil 4 peeled and cut potatoes in a pressure cooker with ½ cup of green peas for 2 whistles.

   PotatoGreen PeasWater

4. 4

   Remove from the pressure cooker and mash the potatoes.

5. 5

   In a pan, add oil, cumin seeds. Once the cumin seeds splutter, add chopped ginger and green chilli.Now add the boiled and mashed potatoes and green peas to the pan. Add Chilli powder, Turmeric powder, Garam masala, Dry Mango Powder and salt. Add coriander leaves once the spices are mixed with the potato. Switch off the flame and set this filling aside

   Sunflower OilGingerGreen ChilliTurmeric PowderGaram Masala PowderDry Mango PowderSaltCoriander LeavesCuminRed Chilli Powder

6. 6

   Roll the dough into an oval shape and cut in half.

7. 7

   Mix some maida and water to form a thick paste which will act as glue to stick the sides when assembling the samosa.

8. 8

   Bring two ends of the straight edges and pinch them to form a cone. Fill the cone with Samosa Stuffing. Apply the paste around the circumference of the cones, fold it with a pleat and pinch the edges to seal the samosa. (Watch the recipe video for better understanding).

9. 9

   Add oil in a pan on low heat. Drop the samosa in the oil and continue to fry them for 10-12 minutes on low heat. Increase the heat and fry for another 5 minutes. This method of frying gives a flaky consistency to the samosa. Serve the samosas hot with Ketchup/Tamarind Chutney/Coriander Chutney.

   Sunflower Oil