Punjabi Samosa

One of the most popular snack in India. It is available in most snacks shops / sweet shops. I am not sure of the original recipe. I think its all about the kind of spices/masala added with the filling. I have already posted samosa recipe. This is the other method. Everytime i used to have this type of samosa in a restaurant or chaat corner near my place I have wanted to make it at home It is quite simple and not too much time and stress etc., I tried to take samosa making photos but its very hard everytime wash hands and to take every step of pictures. Although i managed to take few steps. 

 

Prep Time : 25 Mins
Cook Time : 15 Mins
Makes : 6 - 8 Samosa's

Ingredients for Filling

• Potatoes / Aloo - 2 
• Oil - 2 tbsp
• Jeera seeds - 1/2 tsp
• Cashews / Kaju - 1 tsp (broken pieces)
• Ginger + Garlic paste - 1/2 tsp
• Green peas + Carrots (Mixted) - 1/4 cup (i used frozen)
• Turmeric powder / Haldi - a pinch
• Coriander powder / Dhania powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Aamchur powder / Mango powder - a pinch
• Salt to taste 
• Coriander leaves  - 2 tsp , chopped

Ingredients for Samosa crust

• Maida / All purpose flour - 2 cups
• Oil - 3 tbsp
• Salt - 1/4 tsp
• Ajwain  / Carom seeds - 1 tsp (Crushed)
• Oil - 400 ml (to deep fry)

Method for Crust

1. Take a large bowl add flour, oil, salt & ajwain mix with water and make firm dough
2. Cover in a muslin cloth / cheese cloth or plate for about 15 mins.

Method for Filling

1. Wash and peel the potatoes and cook in the pressure cooker or microwave and mash 
2. Heat oil in a pan add jeera seeds allow to splutter.
3. Then add cashew pieces, turmeric powder, ginger + garlic paste , peas + carrots stir fry for few mins on low flame
4. Add coriander powder, garam masala, aamchur powder stir fry 
5. Add mashed potatoes , salt and coriander leaves mix well and keep aside

Method for Samosa's

1. Divide the small portions and make a medium size balls and keep aside
2. Roll into sized balls and make into straight shape using a roller
3. Cut into half and make a cone shape (as shown in the picture) 
4. Fill the potato filling and close the edges with the help of water
5. Repeat the same procedure with remaining dough and filling
6. Heat the oil in a wok , Deep fry until it becomes crisp and golden brown color
7. Serve hot with sweet and mint chutney

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