Punjabi Samosa

Friday, March 19, 2010


Ingredients
Samosa Filling Samosa Crust
oil 3 tbsp maida 2 cups
ginger & garlic paste 1 tbsp warm oil 1/2 cup
peas 1 cup ajwain 1/2 tsp
potatoes 2 medium warm water if required to knead
coriander powder 1 tbsp salt to taste
jeera powder 1 tsp oil to deep fry
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.
Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your hand with warm water to make the dough soft.
Making Punjabi Samosa :
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above filling into it and close it with the help of water. Repeat the same thing with the other half also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

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