Punjabi Samosa

One of the most popular snack is Punjabi samosa. Easy to prepare at home. As the samosas are huge is size compared to the bhajis, it requires more oil to fry the samosas. So, it is worth to prepare more at a time and freeze the left over samosas and re-heat them in oven as and when required. This samosas have an unique taste because of the mild spices like carom seeds, coriander seeds, fennel seeds and dry pomegranate seeds. Each flavour will compete with the other.

For the wrap:
Plain flour – 500 gms
Carom seeds / Vaamu – 1 tsp
Clarified butter or vegetable fat – 100gms
Salt

Method:

Mix the flour with carom seeds, salt and ghee to form crumbs. Now add water little by little, knead thoroughly and make stiff dough. Cover the dough and leave it for 10 minutes.

For the filling:
Onion – 1 medium chopped into small pieces
Potatoes – 3 large (About 500gms), Boiled and mashed
Boiled green Pea – 3/4th cup
Garam masala – 1 tsp
Cumin seeds – 2 tsp
Coriander seeds – 1 tbsp
Dried pomegranate seeds – 1 tsp
Fennel seeds – 1 tsp
Chili powder – 1 tsp (adjust as per your taste)
Grated ginger – 1 tsp
Oil – 3 tbsp

Method:

Dry roast cumin, coriander, pomegranate and fennel seeds for a minute until they leave a nice aroma.

In a mortar, roughly ground the spices and keep it aside.

Fennel seeds, dry pomegranate seeds and coriander seeds

Heat a large deep pan with oil. When it is hot enough add grated ginger and onion. Fry them until the onion become translucent.

Add mashed potato and boiled peas and stir every thing. Sprinkle salt, chili powder, garam masala and roughly ground spices.

Toss / stir every thing and allow the spices to get infused well into the vegetables. Reduce the flame, close the lid and cook the curry for about 5 minutes. Remove from the flame and allow it to cool down.

Method to make the samosas:
Divide the dough into 12 parts. Smear each ball with oil and roll it into thin disc (like a 2p coin in UK / 1 Rupee coin in India) in to oblong shape.

Cut the disc into 2 pieces, so that they resemble triangles with rounded edges.

Smear the straight edge of the disc with water, hold both the edges and fold them two together so that it forms a cone.

Fill the cone with potato curry tightly.

Seal the edges firmly and slightly bend the sealed edge to one side, so that the samosa can stand.

Prepare 5 – 6 or more samosas at a time

Fry them under low heat. This will allow the samosas to get cooked well inside.

Turn the samosas in between to get fried all around equally.

Remove them and drain them. Keep them separately to avoid sweating. Serve them warm.