Name: Punjabi Samosas recipe by Affaf Ali at BetterButter
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 8
Ingredients: For the samosa dough:; All Purpose flour 750grams; Ghee 5 to 7tbspn or as required; Salt to Taste; Carom seeds/ ajwain - 1tbspn; For the potato mixture/stuffing:; Boiled potato 7 to 8nos; Cumin seeds 2tspn; Fresh ginger pieces 2tbspn; Amchur 1tspn; Chilly powder 1 to 1.5tspn; Coriander powder 1tbspn; Garam masala 1/4th tspn; Anardana powder 2tbspn; Coriander seeds 2tbspn; Green peas 1/2cup; Salt according to taste

Ingredients Serving: 8

For the samosa dough:
All Purpose flour 750grams
Ghee 5 to 7tbspn or as required
Salt to Taste
Carom seeds/ ajwain - 1tbspn
For the potato mixture/stuffing:
Boiled potato 7 to 8nos
Cumin seeds 2tspn
Fresh ginger pieces 2tbspn
Amchur 1tspn
Chilly powder 1 to 1.5tspn
Coriander powder 1tbspn
Garam masala 1/4th tspn
Anardana powder 2tbspn
Coriander seeds 2tbspn
Green peas 1/2cup
Salt according to taste

Instructions

For the dough: In a wide plate add flour along with salt ajwain and ghee. Mix thoroughly with fingers. A good indication for flaky and crisp samosa, is when you hold the dough with fist it should hold together
Add water little by little and make a firm dough. Cover with wet kitchen towel and set aside for 30minutes
For the potato mixture: Using fingers crush potatoes coarsely. In a non stick wide vessel heat few tspns of oil/ghee. Add cumin seeds and finely chopped ginger pieces. Fry this on medium flame till aromatic.
To this add potatoes, green peas and spices (chilly powder, coriander powder, salt , Amchur and garam masala). In another pan dry roast coriander seeds and anardana seeds. Grind to coarse texture. Add this to potato mixture and fry well.
For making samosa: (Refer Collage) Take a large lemon size dough and roll them little thicker than roti.
Cut in centre to make semi circles.
Place each semi circle between butter paper.
Repeat for rest of dough.
Take one semi circle and apply little water on the edges. Fold the sides to form a cone as shown in pic.
Fold the sides to form a cone as shown in pic.
Place the cone between thumb and rest of fingers.
Press the edges slightly to ensure they are sealed well. This will help the stuffing to stay in tact and will not scatter while frying.
Fill the cone with one 2 to 3tspns of potato mixture. Do not over fill as we need some space to seal.
Make little overlapping of the cone.
Press the overlapping.
Seal the edges.
Seal edges completely.
Repeat for the rest of the mixture. Cover samosa with kitchen towel.
In a wide thick kadai/ vessel heat sufficient oil. Fry samosas on medium flame till golden brown. Transfer to kitchen towel.
Serve hot with chutney of your choice.
Here's the inside story..
If you are making in bulk, deep fry samosas upto 70 to 80%. Let it cool down completely. Pack them in ziplock covers and freeze them for upto 3months.

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