Punjabi Samosa

I’m not going to do any blah-blah today!!! Will leave you all to enjoy this super-yummy Punjabi Samosa, my way ;) And yes, if you’re a way too diet-conscious, you can check out the baked version here… I can’t eat that baked one when I see a plate full of these munchies ;)

INGREDIENTS:

2 Boiled Potatoes
2 tbsp Boiled Green Peas
1/2 Onion, chopped
1 Green Chilly, finely chopped
1-2 tbsp Chopped Coriander
1 tsp Coriander seeds, freshly crushed
1 tsp Cumin Powder
1/4 tsp Cumin Seeds
1/2 tsp Red Chilly Powder
1/4 tsp Garam Masala
Salt, to taste
Oil, to deep-fry

For Dough–

1 cup Plain Flour
1/4 tsp Ajwain
1 tbsp Ghee
Salt, to taste
Lukewarm Water, as required

STEPS TO FOLLOW:

1. Take mashed potatoes, green peas in a bowl and mix them well.
2. Heat oil in a pan and add cumin seeds, crushed coriander seeds into it.
3. Once it crackles, add chopped onion and green chilly into it. Saute it for a while and add potato-peas mixture along with all the spices.
4. Combine everything well and cook for a min.
5. Turn off the heat and sprinkle chopped coriander and mix gently. Let it cool down to room temp.
6. Take plain flour, salt, cumin seeds, ajwain and ghee in another bowl. Mix them to form crumbled texture.
7. Knead a medium-hard dough by adding lukewarm water as required.
8. Cover with a lid or cling wrap and keep it aside for half hour.
9. Divide the dough in 7 and stuffing in 14 equal portions.
10. Roll out 5-6″ disk with paratha thickness and cut it into halves.
11. Take a half part, fold it to make a cone shape and seal the vertical edge.
12. Fill the stuffing in it and seal the top edge. Repeat the same process for rest of all pieces.
13. Heat oil in kadai and slide 2 samosas carefully at a time and deep-fry until golden brown and crisp.
14. Serve hot with Green Chutney!

SJ’s NOTE:

You can use glue paste i.e. mix of 1 tsp plain flour & a few drops water, to seal the edges.