Punjabi Samosa

• 500 gm maida (refined flour)

½ cup ghee or oil

5 gm ajwain

Salt

Water

 

For Filling:

1 tbsp ghee

1 tsp cumin

1 inch chopped ginger or grated ginger

4 – 5 boiled potatoes

1 tsp Amchoor powder/ dried mango powder

1 tsp red chilly powder

1 tsp coriander powder

1 tsp garam masla powder

Roasted and crushed coriander seeds

Coriander leaves

Oil for deep frying the samosas

 

Method (For the Dough)

Mix together ajwain, salt, flour and ghee in a mixing bowl.

Rub the flour well for 2 to 3 minutes in between the palms to incorporate the oil or ghee well.

Take handful of flour and press down with your fingers.

It must hold shape and not crumble. Add water little by little and mix the flour to dough.

It has to be stiff and hard. Do not make soft dough. Cover and set aside for 25-30 minutes.

 

For the filling

Heat ghee in a vessel and add cumin, fry for 30 seconds.

Add ginger and saute for another 10 seconds.

Then add amchoor powder, red chilly powder, coriander powder and garam masala powder

saute for 30 second. Next add the potatoes and sprinkle salt.

Mix well and saute for 2 to 3 minutes.

Now add the roasted and crushed coriander seeds and freshly chopped coriander and mix well.

 

For the samosa

Knead the dough to smoothen a bit. Make 5 portions and roll to balls and cover the dough.

Grease the rolling area and then flatten a ball, drizzle some oil and begin to roll to an oval shape.

See that it dough is neither too thick nor too thin. Cut in to two, if the edges are too thick;

gently roll it to thin down. Smear water over the straight edge. Join the edges to make a cone.

Press gently to seal the cone from inside as well. Fill the cone with potato masala and press down.

Smear water on the edges. Bring the edges together and make a pleat on one side.

Bring back the pleat and seal it. Make sure the samosa has been sealed well.

 

  Deep frying samosa

 Heat the oil until medium hot. Gently add few samosas in the oil and fry them on a low flame

undisturbed for few minutes.

When the crust turns firm, flip them and fry on a medium flame until crunchy and golden.

Remove the golden fried ones on to a colander.