Punjabi Samosa

For Samosa Pastry

Take the flour, carom seeds, salt in a bowl. Mix it well.

Add oil to the flour & with your fingertips rub the oil in the flour to get a breadcrumb like consistency.

The whole mixture should clump together when joined and not fall apart.

Add water gradually and knead to a firm dough.

Cover the dough with a moistened napkin and set aside for 30 minutes.

For Samosa Stuffing

Peel the boiled potatoes and choped into small cubes.

Heat oil in a pan. add the cumin seeds and crackle them.

Add crushed ginger & green chillies, Sauté for a few seconds until the raw aroma of ginger goes.

Add the green peas, red chili powder, coriander powder, jeera powder Garam Masala & dry mango powder.

Stir and sauté on a low heat for 1 to 2 minutes. Then add the potato cubes.

Mix well and sauté for about 2 to 3 minutes on low heat.

Set aside the potato filling aside to cool at room temperature.

For Shaping Samosa

After resting the dough for 30 minutes, divide the dough in 8 equal pieces.

Take each piece and roll in your palms to make a small ball.

Then roll it with a rolling pin to oval shape keeping the thickness to 1 mm throughout.

Cut with a knife through the center of the rolled samosa pastry.

To one half brush some water on the edges.

Join the two straight ends forming a cone shape then press the edges so that they get sealed well.

Stuff the potato filling in the prepared samosa cone.

Join the edges and form triangular samosa shape. Make sure there are no cracks in between.

Likewise prepare all the samosa and keep it aside.

For Frying Samosa

Heat oil for deep frying in a kadai.

Once the oil becomes hot, gently slide the samosa and fry at low to medium flame.

Turn over the samosa in between and fry them until golden brown.

Likewise fry them in batches, don't fry them at a time

Serve hot samosa with tamarind sweet chutney or coriander spicy chutney,