Crispy Punjabi Samosa

Ingredients

For the Dough

• 2 Cup Flour (Maida)

• 1/4th cup ghee

• 1/2 tsp Carom Seeds(Ajwain)

• 1/4 Cup+1 or 2 Tbsp Water (Coldwater)

• Salt to taste

For the stuffing

• 4 Boiled Potatoes(medium sized)

• 3 Tsp Oil

• 1/2 Cup Green Peas 

• 1 Tsp Cumin Seeds

• 2 Tsp Ginger (thinly sliced)

• 1 Tsp Red Chili Powder

• 1 Tsp Garam Masala

• 1/2 Tsp Mango Powder

• 1/2 tsp Chaat Masala

• 1/2 Tsp Coriander Powder

• Handful of coriander

• Salt to taste

Oil for frying

Method 

First lets prepare the dough 

• Take a big bowl, add all the ingredients listed under "for the dough" except water

• Mix all the ingredients nicely with the help of your fingers, the whole mixture should nicely lump together 

• Now add water little by little at a time into the mixture. We have to knead a firm dough, the dough should not be very soft which is what makes the samosas crispy

• Rest the dough for about 30 minutes 

While the dough is resting will make the stuffing for the samosas 

• Take a plate and crumble the potatoes and add the red chili powder, coriander powder, amchur powder,chat masala,garam masala coriander, salt and mix them (do not mash the potatoes completely when your mixing it)

• Heat oil on medium flame, add cumin and sliced ginger and saute it for about a minute till the ginger turn a little brown in colour 

• Add the green peas and cook them for 2-3 minutes on medium flame 

• Now add the potato and masala mixture to the pan and mix it so that all the ingredients gets mixed really well and saute it for about 2-3 minutes. The stuffing is now ready and you can keep it aside so that it cools a little 

Now lets get back to the dough

• Once the dough has rested for about 30 minutes just knead it again for a minute and divide it into equal sized big balls with the above measurements you should be able to make 17-18 medium sized samosas

• Take one ball and roll it into a oval shaped medium thick roti by applying oil/ clarified butter to your rolling pin and also the surface on which you roll it 

• Cut it into half from the centre with the help of a sharp knife 

• Apply water with the help of your fingers to the edges

• Fold both the edges, the top one overlapping the other and stick it nicely by pressing with the help of your finger

• A nice cone will be formed as you can see in the pic below (stick the edges really well or the samosa will open up while frying )

• Fill the cone with the stuffing and stick both the edge firmly by applying some water

Now its time to fry!!!!

• Heat oil in a heavy bottom pan on medium flame. The oil should not be very hot. You can check the desired temperature which is suitable for the oil by just adding a small piece of dough into the oil. Once the piece of dough is added into the oil it should not rise up immediately, The dough should very slowly rise and that is when you know that the oil is perfect to fry the samosas so that they get cooked really well and turn crispy 

• Add the samosas one at a time slowly to the oil and fry them till they turn nice golden brown on all the sides which will take about 5-7 minutes 

• Enjoy the samosas with tamarind/ green chutney and tea is a must ;)