Recipes for punjabi samosa

Punjabi Samosa Recipe Image

Ingredients:
For making dough:

• 200 gm refined flour / maida(all purpose flour)
• 100 gm wheat flour
• 2 teaspoon cornflour ( if you add cornflour , the covering of the samosa will remain crisp for 2-3 hours )
• 1/2 teaspoon ajwain ( helps digestion)
• 2 tablespoon cooking oil
• 1 teaspoon salt
• 1/2 cup water or sufficient water to make stiff hard dough dough.

Masala(stuffing):

• 500 g potatoes ( boiled and slightly mashed )
• 1 cup peas ( shelled and boiled )
• 2 chopped green chillies
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds(jeera)
• 1/2 teaspoon mustard seeds(rai)
• 2-3 curry leaves
• 1/2 amchur powder ( dry mango powder )
• Salt to taste
• 1/4 teaspoon turmeric(haldi)
• 1/2 teaspoon red chilly powder
• 1 teaspoon garam masala
• 1 tablespoon cooking oil
• 1/2 cup cilantro(coriander)
• Oil for frying

How to make Punjabi Samosa:

• Mix maida, cornflour, wheat flour, oil, ajwain and salt.
• Make stiff hard dough with water and keep aside for 1/2 hour.
• The dough will automatically become little soft because of maida.

Method for the masala/stuffing:

• Heat 1 tablespoon cooking oil in a pan.
  Add mustard seeds.
• When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
• Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
• Mix well.
• Cook for 10 minutes.
• Add cilantro and mix it properly.
• No need to add water.

For Covering:

• Make balls from the dough and roll it like a puri.
• Cut it into two from the center with the help of a knife.
• We will get two semi circle shaped puris.
  Fold each part in triangle shape.
• This is done by bringing together the edges of the puri and making a cone.
• Fill the potato mixture, stick sides with the help of water and close the cone.
• Heat oil.
• Deep fry on low flame till the samosa are golden brown in color.
• Serve hot with Tamarind chutney or tomato sauce.