Punjabi Samosa

Punjabi samosa in Marathi

Time: Preparation (Stuffing, Dough) - 25 minutes | Samosa - 20 minutes
Yield: 15 to 16 medium Samosas

Serve Samosas with Dates and Tamarind Chutney - Click here for the recipe

Click here for Delicious Samosa Chaat Recipe

Ingredients:
4 medium potatoes
1 cup green peas (Frozen)
For tempering: 1 tbsp oil, 1/4 tsp cumin seeds, 2 pinches of asafoetida, 1/2 tsp red chili powder
8 to 10 green chilies
1/2 inch Ginger piece
1/2 tsp Saunf seeds (fennel seeds)
7 to 8 black pepper corn, crushed
1 tsp garam masala
1/4 tsp Dry mango powder
1/2 tsp cumin and coriander powder
Salt to taste
1/2 tsp sugar
Oil for deep frying
For cover:
2 cups Maida (All purpose flour)
1/2 to 1 tsp Carom seeds
4 to 5 tbsp Oil
Salt to taste
water to knead the dough

Method:
Potato stuffing:
1) Boil the potatoes. Peel and chop them finely.
2) Grind green chilies and make fine paste. Mince the ginger. or you can use ginger paste.
3) Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, asafoetida, red chili powder and saunf seeds. saute for about 10 seconds. Then add green chili paste and minced ginger. Saute for few seconds.
4) Add green peas. Cover and cook for 2 minutes. Then add chopped potatoes and mix nicely. Use masher to mash the potatoes. However Do not mash completely. Add salt, garam masala, dry mango powder, cumin-coriander powder, sugar and crushed black pepper. Mix nicely. Cover and cook over low heat for 2 to 3 minutes. Let the stuffing cool down completely.
For cover:
1) In a mixing bowl, add flour and oil. Mix nicely. Mixture will become crumbly. Add carom seeds and salt. Mix well. Add water and knead to a medium consistency dough. Cover for 20 minutes.
2) After 20 minutes, divide the dough into 8 to 10 equal balls.
Samosa
1) Roll each ball into a thin circle. Cut the circle into half. Brush the edges with water. Join the two edges, and seal. It will make a cone. Fill this cone with a spoonful of potato stuffing. Press the open edge and seal nicely. Make all the samosas.
2) Heat oil for deep frying. Deep fry over medium heat until samosas turn golden in color.
Serve the samosas with Green chutney or Tamarind Chutney.