Punjabi Samosa

Every now and then , when am chitchatting with my friends , the very first question they ask me is about my next recipe and some people do suggest me to post some authentic recipes . Some people do motivate me to dig in and cook new recipes . I really feel blessed to  inherit my mom's cooking skills . Food blogging is really hard and only a food blogger can understand that , Its just not as easy as it sounds. It requires a lot of hard work , creativity and a passion which am so proud about it . I am not complaining but just felt like saying .A Samosa is a deep fried appetizer with a savory filling, such as spiced potatoes,peas,onions,lentils . The shape and filling just differs from place to place in india. I always crave for and love all about a spicy "Punjabi Samosa "which is made with pure Desi ghee . Back at my parents place, I never had any interest about cooking or even attempted to cook anything. I just used to eat food like I have to and then days just passed by and now my life is all revolving around food now . 

Punjabi Samosa          

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 70 minutes

Makes about: 20 Samosas

Ingredients

• 2 1/2 Cups of All purpose Flour/Maida
• 4 Tbsp of Pure Desi Ghee (Clarified Butter)
• Water To knead
• 1-2 tsp of Ajwain/Carom seeds
• 1-2 tsp of Salt

For Stuffing

• 1-2 tbsp of  Pure Desi Ghee (Clarified Butter) 
• 1 tsp of Cumin seeds
• 1 inch piece of ginger,grated
• 4-5 Boiled,peeled and hand mashed potatoes 
• 1 1/2 tsp of Dry Mango (Amchur) Powder
• 2 tsp of Red Chilli powder
• 2 tsp of coriander powder
• 2 tsp of garam masala
• Salt to taste
• 1/2 to 1 tsp of Dry roasted coriander and anardhana seeds powder

Method

• Before making any punjabi dish,I really love to dry roast a tbsp of coriander seeds and 1 tsp of anardhana seeds in a pan for a minute or two and ground them into a coarse powder in mortar & pestle ,set this powder aside for seasoning the stuffing for samosa.
• To make the dough, Place some flour,ghee ,ajwain and salt with a cup of water and knead them to a hard dough.Set the dough aside by covering it with a damp cloth.
• For making the stuffing, Heat a tbsp. of ghee in a pan and add some cumin seeds and fry till it leaves out nice aroma. Add some grated ginger and fry for another minute.Add some mashed potatoes to it and mix well with ladle.Next add all dry spices and mix well for 2-3 minutes on medium flame.Add a little water to the mixture if its difficult to mix .Later add some salt and boiled green peas (Optional) and some dry roasted coriander and anardhana powder and mix well.Add some nuts to it ,Optional.
• Set this stuffing to cool .Please never use hot stuffing to make samosas.
• For making samosas,Take some water in a cup and warm oil and keep aside.Knead the dough for a minute and divide into equal halves by forming equal balls. Take each ball, dip them in warm oil and roll them into oval shaped circle.Spread the water lightly all along the edge of one semicircle. Pick this Semicircle up with both hands and fold into a cone shape.Pinch the side of this cone so that it is completely sealed.
• Repeat the same for making other samosas too.
• Heat some oil in pan for deep frying these samosas. To check the heat of oil .Just drop a bit of dough in oil . It should slowly rise and come up.Now add the samosas to the oil and fry them until they float at top or golden brown.
• Place the fried samosas on a bloating paper for removing excess oil and serve them warm with Green chutney.