Punjabi Samosa

Ingredients for Dough

2 cups Maida

2 tablespoon Vegetable Oil

1/4 teaspoon Salt

1/2 cup Water + a few tablespoons extra

Ingredients for samosa filling

2 tablespoons Oil

1 teaspoon Coriander Seeds

1/2 teaspoon fennel seeds

1 tablespoon Ginger & Garlic Paste

1 teaspoon chopped Green Chillies

2 teaspoons Red Chilli Powder

2 tablespoons Coriander Powder

3/4 teaspoon Turmeric Powder

1 tablespoon Raw Mango Powder

1/2 teaspoon Garam Masala Powder

2 large Potatoes, boiled, peeled and mashed

6-7 Curry Leaves

Salt to taste

Method

Samosa Dough: To start making the samosa dough, mix together flour and salt and add oil. Start by adding 1/2 cup water and knead it into a firm & smooth dough. Cover the dough with a damp cloth and set aside while you make the filling.

  

Samosa Filling Heat oil in a pan. While the oil is heating, crush the coriander seeds & fennel seeds roughly and add it to the pan. Fry the spices until aromatic but be careful not to burn them. Add ginger, garlic and green chillies and stir-fry for a minute or two. Add the remaining spices, mashed boiled potatoes and salt and then mix it. Add the curry leaves right at the end; give it one more good mix and then set the mixture aside to cool.

Wrapping the samosas: Take a lime-sized bowl of dough, roll it out into a circle, which is 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.

Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone so that it is sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat until all the dough is used up. Place the samosas on a greased tray making sure they do not touch each either and cover them with a damp cloth.

Frying the samosas: Heat about 2-3 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying. Add the 2 to 3 samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer. Fry the samosas on a low flame until golden brown on either side. It is important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.