Thursday, 22 December 2016

PUNJABI SAMOSA


Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 2

INGREDIENTS
All purpose flour / maida  - 1 cup
Clarified butter / ghee  -  2 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled potatoes  -  4 big size
Green peas / matar  - 1/4 bowl
Chopped cashew nuts -  4 - 5
Raisins  -  1 tbsp
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt - to taste
Cumin seeds  -  a pinch
Chopped coriander leaves  -  1 tbsp

METHOD
Take all purpose flour/maida,clarified butter,carom seeds,onion seeds ans salt an d mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes and peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add matar/green peas and cover the pan and cook for 3 - 4 mins in a low flame.
Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well.
Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
Dont mash the potato completely just crumble it with hand.
Add cashew nuts and raisins and mix well.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like chapati.
Cut it in two halves.
Apply water to half of cut shape it cones press it.
Stuff the potato filling.
Seal the edges of samosa.
Heat enough oil in a pan.
Place the samosa,lower the heat and fry till light brown.
Serve hot samosa with tea.
Enjoy.