Punjabi Food Recipes

  Prep Time : 20 mins 

  Cook Time : 30 mins

  Ingredients For Dough   

  Flour(for all purpose) - 2 Cups
  Carom seeds/Ajwain/omam - 1/4 tsp (optional)
  Oil - 2 tbsp
  Salt - approx 1/2 tsp 

 Ingredients for potato filling

   Onion - 2
   Green chilli -3
   Ginger - 1/2 inch piece
   Potato - 5 medium size
   Coriander leaves - 8-9 leaves
   Chilli powder -1 tsp
   Turmeric powder - 1/4 tsp
   Coriander powder -1 tsp
   Cumin powder -1/2 tsp  

    mint leaves - 7-8 leaves

   1/2 cup Green Peas (mutter)
 

  For the seasoning   

  Oil - 3 tbsp
   jeera(carom)seeds -1 tsp

Directions:

  1. Boil green peas and potatoes in a pressure cooker, put 1 tsp salt into water. Transfer them to a colander after boiling. Peel the potatoes and finely chop them.

2. While potatoes are cooking, let’s bind a dough for crispy outer layer. Take maida(flour), carom seeds, 3 tablespoons oil (or ghee) and salt in a bowl.

 3. Mix all the ingredients properly with hand.  Now, add water in small quantities and knead firm dough . Cover it with wet cloth and let it set for few minutes.

4. Now, let’s start to make stuffing for samosa. Heat 3 tablespoons cooking oil in kadai over medium flame. Add cumin seeds and green chilli-ginger paste. Stir and cook for a minute.

5. Add boiled green peas and stir-fry for a minute. Add red chilli powder, coriander powder, garam masala powder, Turmeric powder, Cumin powder. 

 6. Stir fry for a minute.

7. Add chopped potato and salt.

8. Mix them properly and cook for 2-3 minutes. Add coriander leaves, mint leaves and mix them properly with hand.

9. Turn off the flame and transfer stuffing mixture to a bowl. Let it cool for few minutes.

10. After 15-20 minutes, remove the wet cloth and knead the dough again until smooth. Divide it into 8 small portions Like as ball.

11. Take one dough ball. And Make Chapati on Chakla. Cut it into two semi-circles.

12. Take one semi-circle piece and give it a shape of cone by folding it from both sides.

13.  Put one mutter at the bottom of the cone to keep its shape.
After it, Put 2-3 tablespoons filling in the cone. And seal it properly from all edges.

14. Now, fill all the semi- circle piece with stuff.

15. Heat oil in a  kadai over medium flame. When oil is medium hot, put 1-2 samosa in it and reduce flame to low

 16. Deep fry them on low to medium flame until they turn brown. Transfer fried samosas to a plate and serve with green chutney and tomato ketchup.