Punjabi Samosa

Ingredients

For covering
Refined Flour (Maida) 1 cup
Carom Seeds (Ajwain), optional ½ teaspoon
Salt to taste
Oliveoil + to deep fry 5 tablespoons
For stuffing
Potatoes, ½ inch cubes 4-5 medium
Shelled Green Peas, Boiled ½ cup
Olive oil 2 tablespoons
Cumin Seeds 1 teaspoon
Piece Ginger, Chopped 1 inch
Green Chillies, Chopped 3-4
Red Chilli Powder 1 teaspoon
Dry Mango Powder (Amchur) 1 teaspoon
Garam Masala Powder 1 teaspoon
Salt to taste
Chopped Fresh Coriander Leaves 2 tablespoons
Sweet Date and Tamarind Chutney as required


METHOD


1. Mix Refined Four, Carom seeds, Salt and three tablespoons of Oil in a bowl. Add Water little by little and Knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteen minutes.

2. Heat two tablespoons of Olive oil in a pan, add Cumin Seeds and when they start to change colour, add Ginger, Green chillies and Potatoes. Stir and add Red Chilli Powder, Dry Mango powder, Garam Masala powder and Salt to Taste. Stir well.

3. Sprinkle water and cook covered till Potatoes are done. Add Green Peas and cook for five minutes on low heat till dry. Add Coriander Leaves and mix well.

4. When done, set the mixture aside to cool. Divide the filling into sixteen equal portions.

5. Divide the dough into eight equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter elongated diskettes.

6. Cut into half, apply water on the edges. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well.

7. Heat sufficient oil in a kadai and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper.

8. Serve hot with Sweet date and Tamarind Chutney