PUNJABI SAMOSA

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Ingerdients:

Samosa Dough:

 

1: water as required

2: plain flour 21/2 cups

3: ghee 4tbs

4: carom seeds 1tsp

5: salt 1tsp

 

Filling:

 

1: potatoes 5 medium size(peeled, boiled and mashed)

2: peas 1cup(boiled)

3: salt 1tsp

4: crushed red chilli 1,1/2 tsp

5: dried mango powder 1,1/2 tsp

6: cumin seeds 1 tsp

7: coriander seeds 1,1/2 tsp(dry roast and crush it)

8: ginger 1inch piece(grated)

9: oil 1tbs

Recipe:

1: in a bowl add flour, ghee, salt and carom seeds mix well and add water slowly to make a hard dough, cover it with a damp cloth and keep it for 15 minutes.

 

2: in a pan add oil and cumin seeds then add the ginger fry ti for a minute, now add the mashed potatoes, crushed red chilli, crushed coriander, mango powder, salt mix well and then add the peas mix again, let it cool down.

 

3: to make the samosa make equal balls(it is up to you how big you would like to make them).

 

4: slightly grease the working surface, and roll the dough oblong and cut it half, then wet the edge with water and over lap the two side to seal.

 

5: place the filling as much as you like, again put so water around the edges, pull the back of the dough and make a fold and bring it near to the other side and seal it (press the edges very well)

 

6: heat the oil in a pan it should be medium hot, add the samosa and fry it till golden and floats back to the surface.

 

7: serve hot & ENJOY!

 

Note: the oil should be medium hot and when you add the samosa it should sit at the bottom of the pan, and when gets cooked inside out will float and come on the surface.

 

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