Receta Punjabi Samosa

by Droolsss

Ingredients For the dough 1 cup all-purpose flour/maida 2 Tbsp oil or ghee 1/4 tsp carom seeds/ajwain salt to taste For the filling 2 medium potatoes -boiled and mashed 1/4 cup green peas- boiled or thawed frozen green peas 2 Tbsp oil 1 tsp coriander seeds- crushed slightly 1/8 tsp asafoetida/hing 1/2 tsp cumin seeds 1 tsp fennel seeds 1 tsp green chilies crushed 1/2 tsp ginger crushed 1 tsp garam masala powder 1/2 tsp amchoor powder/dried mango powder salt to taste oil for frying Method Making the dough  Add the flour, carom seeds and salt to a deep bowl and mix. Now add the oil or ghee and mix well with your hands so that you get a crumbled texture(this step is very important in the making of samosas as this ensures that you get a smooth, non-bubbly and flaky outer texture). Now add water little by little and knead until you get a stiff dough(the dough should not be very soft, as then the samosas will drink up a lot of oil while frying) Cover the dough with a damp kitchen towel and keep aside. Making the filling Heat 2 Tbsp oil in a pan. Add the cumin seeds, fennel seeds, and crushed coriander seeds. Saute for 1-2 seconds and then add the crushed green chilies and ginger and saute for a few seconds. Add the mashed potato and mix well. Cook for 1 to 2 minutes stirring continously. Add the green peas and salt and mix well. Cook on medium heat for a minute. Add the amchoor powder and garam masala powder. Mix well stirring continuously until everything is combined well. Cook for 1-2 minutes and then switch off the heat.  Allow this mixture to cool down completely. Making the samosa Knead the dough well and make small balls of the dough(approximately 4 balls or you can make smaller ones for small samosas) and keep aside. Roll out each ball into approximately 5-inch diameter circles(try not using any flour to dust while rolling out the circles, if the dough consistency is not soft, dusting of flour while rolling out won't be required). Cut each circle in the center so that you get two semi-circles. Take each semi-circle and bring the two edges along the straight line of the semi-circle together slightly overlapping each other so that you get the shape of a cone. Press the overlapping ends slightly so that the cone structure is maintained. Now stuff little of the filling into the cone. Smear little water on the edges of the cone and seal them together so that stuffing is sealed inside the cone. Do the same with the remaining dough and filling. Deep fry the samosas in hot oil until golden brown on all sides and drain on to a kitchen towel. Serve samosas with tomato ketchup or dates and tamarind chutney or mint chutney. And don't forget to have some masala tea too along with your hot samosas.