Ingredients
- For samosa cover
- Plain Flour (maida)- 2 cup
- Water as per requirement
- Salt to taste
- Carom seeds (ajwain)- 1/2 tsp
- oil
- For the Stuffing:-
- Potatoes(Boiled, peeled and mashed)- 2
- Green peas- 1 cup
- Chopped Green Chillies- 1
- Ginger-garlic paste- 1tsp
- Finely Chopped Coriander Leaves- 2tsp
- Salt- 1/2 tsp
- Cumin seeds(jeera)- 1/2 tsp
- Mustard seeds(rai)- 1/2 tsp
- Fennel seeds(saunf)- 1/2 tsp
- Coriander powder(dhaniya)- 1/2 tsp
- Turmeric powder(haldi)- 1/2 tsp
- garam masala- 1/2 tsp
- Salt- 1/2 tsp
- Amchur powder- 1 tsp
- Other ingredients:-
- Oil to deep fry
How to make Punjabi Samosa
- For samosa cover:-
- Mix the flour, salt, ajwain, 2 tsp oil, and water well in a large mixing bowl and knead a stiff dough.
- Cover with damp cloth and keep aside for at least 15 minutes.
- Break off pieces of dough and form into small balls. Keep aside
- For the Filling:-
- Heat the oil in a fry pan and add cumin, and mustard seeds and let them crackle.
- Add green peas and fry for 2mins.
- Add green chillies and ginger-garlic paste and saute for a min.
- Add fennel seeds, salt, chilli powder, turmeric powder, garam masala, and amchoor powder, and saute for a min.
- Add potatoes and mix well. Mix coriander leaves.
- Making samosa:-
- Heat oil in a pan.
- Roll ball into a circle of 4″ diameter with the help of flour on the rolling board.
- Cut each circle into two . Shape each semicircle onto a cone and place a spoonful stuffing mixture into it and seal the edges well-using water.
- Repeat the same process with the rest of the balls.
- Deep fry the samosas till golden brown on medium flame.
- Serve hot with green chutney…
