punjabi samosa

PUNJABI SAMOSA


INGREDIENTS
 For the outer cover:
1 cup - all - purpose flour
1 tbsp - oil
1 tbsp - Ghee
1/4 tsp - carom seeds/ajwain
 Water to knead dough
 For the filling:
2 large - Potatoes (boiled, peeled, mashed along with small pieces)
1/2 tsp - cumin
 1/2 tsp - Ginger crushed
 1/2 tsp - Turmeric powder
1/2 tsp - Garam Masala powder
 1/2 tsp - Red Chilli powder
 1/2 tsp - coriander powder
1/2 tsp - coriander seeds, roast in dry pan and crush it
1/4 tsp - Lemon juice
1/4 tsp - dry mango/amchur powder
 1/2 cup - Green peas
 Coriander leaves - a few chopped
1 tbsp - oil for sauteing the mixture
 Oil for frying
 Salt - to taste
METHOD
For the dough: Add oil, ghee, ajwain and salt to the flour and mix to make a crumbled mixture.
Then add more water little by little, kneading into soft dough (not too soft).
Cover with moist cloth, keep aside for 30 minutes.
For the filling:
Heat oil in a pan, add cumin seeds followed by ginger.
Add the mashed potato, green peas and add all the masala powders.
Give a nice toss until well blended.
Now add the lemon juice, add the coriander leaves.
Let the mixture cool.
Shaping and filling:
Make a thin 5-inch diameter round with some dough. Like we make chapatti.
Cut into two halves.
Take one semi-circle one, join the two corners of the straight line to form a cone.
Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
Meanwhile, heat the oil in deep pan or deep fryer.
Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.
Drain on paper towel.
Serve hot with green and tamarind chutneys or tomato ketchup.

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