Check out the rest as well
Potatoes – boiled, peeled and mashed roughly – 500 gm
For the dough:
All purpose flour / Maida – 1 cup
Ghee – 1 tsp
Ajwain – 1/2 tsp
Salt to taste
Water to knead
Oil for deep frying the samosas
Ghee / Oil – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder a pinch
Red chilli powder 1/4 tsp
Green chillies – 2-3
Ginger – 1″
Lemon juice – 1vtsp
Coriander leaves, chopped 1 tsbp
Salt to taste
Fresh Green peas – 1/3 cup
Chaat masala powder – 1 tsp
Fennel seeds – 1 tsp
Garam masala 1/2 tsp
Chopped cashew nuts 2 tbsp
How to make Punjabi Samosa
Chop the green chillies, ginger and the coriander leaves.
Mix all the ingredients for the dough except water and rub thoroughly.
Sprinkle water and make a hard dough. Set aside for about 10 minutes.
Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add ginger and saute.
Add the rest of the ingredients one by one as listed, except lemon juice, sauté for five minutes.
Mix in the rest of the ingredients, including the potatoes and mix well.
For the outer layer:
Roll each ball to a disc, apply ghee and maida. Place each over the top, roll well, pinch into small balls and roll out again.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
Take a semi-circle. place the filling in the middle and enclose on both sides. Repeat with rest
Deep fry in oil till golden brown and serve.