Punjabi Samosa
Ingredients
Samosa Crust
Maida 2 cups
Warm Oil 1/2 cup
Ajwain 1/2 tsp
Warm Water if required to knead
Salt to taste
Oil to deep fry
Samosa Filling
Oil 3 tbsp
Ginger & Garlic paste 1 tbsp
Peas 1 cup
Potatoes 2 medium
Coriander powder 1 tbsp
Jeera powder 1 tsp
Mustard 1 tsp
Turmeric 1/2 tsp
Fennel seeds 1 tbsp
Salt to taste
Method
Samosa filling:
First take oil in a kadai or a big pan and put mustad seed after it
splutter add peas and fry for sometime then add ginger garlic paste,
turmeric and fry again for 2 seconds then add all the above listed powder
and the the potatoes and fry very nicely till it becomes dry. At last add
coriander leaves for the flavour.
Samosa Crust
Take maida mix salt, ajwain and warm oil together and make a dough, then
just wet your hand with warm water to make the dough soft.
Making Punjabi samosa
- Take a big ball of the dough and roll it very thickly.
- Then cut it into half
and put the above filling into it and close it with the help of
water.
- Repeat
the same thing with the other half also.
- Then heat oil in a kadai to fry
the
samosa remember that you should fry the samosa in a low flame.
- Then enjoy it
with any Garlic or simple Green Chutney.
