PUNJABI ALOO SAMOSA

Hi foodies, everyone love samosa, yummy, crispy and with punjabi taste who wouldnt love it.

So here is the recipe for u... Grab some and toot pado..!!

Ingredients

Maida - 2 cup

Ghee or Butter - 1/4 cup

Salt - 1/2 tsp (as per taste)

Ajwain / Omam - 1 tsp

Potatoes - 4 medium size

Green peas - 1/2 cup

Cashews - 10-12

Green chilly - 2-3 finely chopped

Green coriander - 2 tbsp finely chopped

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1/4 tsp

Mango powder - 1/2 tsp

Salt - as needed.

Oil - for frying

Instruction

Firstly, boil potatoes and peel the skin and mash it well, keep aside.

To prepare dough

Take a bowl, add maida, ghee, ajwain and salt and mix well, it will look like bread crumbs.

Knead dough with lukewarm water to tight and stiff.

Cover the dough and keep it away for about 20-30 min to rest.

To prepare stuffing:

Heat a pan and add 1 1/2 tsp oil in it and when oil is hot add jeera to it, once splutter add cashews and hing.

Once they are roasted brown add green chilly and green peas into it.

Cover and cook for 2 minutes so that green peas get soft.

Now add chilly powder, coriander powder, garam masala, mango powder, salt and mix it well.

Now add mashed potatoes to it and mix really well.

Once done, add coriander leaves to it and mix well.

Stuffing for samosas is ready.

To prepare Samosa:

Make equal size balls from the dough and keep it.

Roll a ball into a circular and flat shaped poori with about 8-10 inch circumference.

Keep the poori bit thick.

Divide the rolled poori into two equal halves

Take one part and fold giving it a triangle shape (before folding, do apply some water on the straight

line edges. so that while frying it doesn't open.

Stuff the cone with potato filling. Give a plate or fold at the back, apply some water on both the edges and stick together.

See if the shape of samosa is apt or not. Likewise prepare all samosas.

If you are not able to make perfect triangles, no worry make it as potli / POT like.

Roll it as poori, keep stuffing in between and bringing the edges together in top making it look like pot.

Once you have made all the samosas, fry it in Hot oil with a batch 3 to 4 depending on the kadai you using.!!

For Frying :

Heat oil in a kadai, it should not be too hot, or else samosa will get burnt and uncooked from inside.

To check the oil, place small poori in oil, and it should not go down or get too brown fast and should float in oil.

Fry samosas in medium heat, turning around till it get nice brown color n crispy.

Take out the samosas and place over a plate with absorbent paper. Likewise fry all samosas.

Piping hot samosas are ready.

Serve samosas with green coriander chutney and sweet chutney and relish eating.

Make yourself some and relish with your family.

Notes:

1. You can add oil while kneading dough instead of ghee or butter.

2. You can even skip the use of dry fruits.

3. You can also add small paneer chunks (shallow fried)

4. You can ginger in the stuffing also.

5. Add spiciness according to your taste.

6. If you dough left and no stuffing, no worries, roll like a poori and cut into strips and fry it...