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Samosa
I am sharing with you one of my favorite recipe ….PUNJABI SAMOSA…its the king of all samosas. Its taste is delicious & lip smacking as it has spicy peas & potato masala in it.Enjoy with an evening tea as winter’s round the corner.
Ingredients:
Refined flour ( maida) 2 n half cup
1 tsp ajwain
Salt
ghee 6 tbsp (clarified butter)
1tsp cumin seeds
1 inch piece of ginger { finely chooped }
4/5 boiled potatoes
2 tsp amchur powder ( dry mango powder)
1 n hlf tsp red chilli powder
1 n hlf tbsp whole coriander seeds ( akha dhania)
1 tsp dried anar dana ( dark dried pomegranate seeds)
1 cup green peas boiled pre hand
2 tsp garam masala powder
DOUGH PREPARATION :
In a bowl add refined flour(maida), ajwain , salt (as per taste) & 4 large tbsp ghee,pour in some water & keep kneading it for 5 mins till the dough gets soft .cover it with a wet mulmul cloth & keep it aside till potato stuffing is ready.
POTATO FILLING PREPARATION:
In a pan put 2 large tbsp of ghee, cumin seeds, ginger finely chopped, stir for few seconds now put potatoes (mashed), stir continuously by adding amchur powder (dry mango powder),red chilly powder, garam masala powder & salt as per taste. Roast coriander seeds & dried anar dana seeds ( pomegranate seeds) crush them & add to the potatoes mixture, lastly add green peas & mix it all well.
METHOD:
For a Punjabi somasa ,take the dough bigger than lemon size, make into an oblong shape, thick ( not too thick) & approximately palm sized,cut in half so that you get two semi circles, now take 1 semi circle ,dip your finger into water n apply it to the straight portion of that semi circle and pull back the edges, seal them up ,a corn shape will form now in that fill the potato mixture tightly & make a backbone of samosa,by taking an inch fold on 1 side in the middle of the samosa seal the edges with wet fingers & deep fry it in low flame till its golden brown in color.
Serve samosa with chutney or tomato ketch up.
Preparation time: 30 -40 mins
Serves: 4-5 persons
