3-medium sized=250 gms Potatoes-boiled in a pressure cooker
½ Cup=75 gms frozen Green Peas
1-inch Ginger root
5-6 Green Chilies
¼th Cup fresh Coriander leaves-finely chopped
Cooking Oil
1-tsp Fennel Seeds-coarsely crushed
1-tsp Cumin Seeds
1-tsp Coriander Seeds-coarsely crushed
¼th-tsp Asafoetida Powder
½-tsp Kashmiri Red Chili Powder
1-tsp dry Coriander Powder
1-tsp Garam Masala Powder
½-tsp Dry Mango Powder
¼-tsp Chat Masala Powder
½-tsp Sugar
1-tbsp Cashewnuts (6-8)-chopped
1-tbsp Raisins-chopped
Instructions
We will knead a dough for Samosa. In a large plate, put Plain flour. Add Salt and carom seeds. Mix well. Now add ¼th cup Ghee. We will add lukewarm Ghee in the flour. The outer covering of Samosa can be made crispy or crumbly. If you add Ghee cover will be crumbly and adding Oil will make it crispy. We have added 50 gms Ghee for 250 gms Plain Flour. Remember this ratio of 5:1 between plain flour and Ghee. Rub the plain flour well between your palms. Rub the flour for 3-4 mins.
After 3-4 mins, texture of flour must be like bread crumbs. I have taken ¾th cup of water. Adding water gradually, knead dough. We have kneaded a stiff dough using ½ Cup water. Cover and let the dough rest for 30 mins. Let's make the stuffing.
We will make a coarse paste of Ginger and Green Chilies. You can use mortar-pestle or an electric grinder for making coarse paste. Coarse paste is now ready. Let's put a pan on heat.
Heat 2-tbsp Oil in a Pan. Add Cumin Seeds and asafoetida powder. Add crushed fennel seeds and coriander seeds and fry for a min. Add frozen green peas and cook for 1-2 mins. If you are using fresh green peas you may have to cook longer (3-4 mins). Add crushed Ginger-Chili paste and cook for a min. Add dry red chili powder, coriander powder, garam masala and salt to taste. Cook masala. If masala gets dry, add 2-3 tbsp water and cook again. If you like your stuffing on spicier side, add some more chili powder. On other hand, if you are making this for children, you can reduce quantity of chili powder.
We have cooked masala for 3-4 mins. Now, add Sugar. Sugar helps to balance the flavor of stuffing. Now, add coarsely crushed boiled Potatoes. Stir it in with the masala. Now add chopped cashewnuts and raisins.
Add chat masala, dry mango powder and chopped coriander leaves. Mix all the ingredients well and cook for 2-3 mins. Stuffing is now ready. Remove from heat and allow it to cool down.
Dough has been rested for 30 mins now. Let's roll the dough into samosas. We will spread a cloth. Take a flat board, a rolling pin and a knife. Dough has become softer. Divide it into 3 equal portions. Press and roll one portion to form a cylindrical shaped log. Cut this log into equal sized portion of dough. Roll into round shape balls.
Keep remaining balls aside. Roll one and make it smooth to get rid of cracks, if any. Apply some Oil and with a rolling pin roll into oblong shape. Do not apply any flour while rolling. Use Oil instead. Roll into a oblong of even thickness.
Take some water, stuffing and a knife. With a knife cut into 2 halves. Apply water on sides. We will seal the edges with water. Now stick along the straight line of semi-circle to form a cone-shaped Samosa. Put some stuffing in this pocket. Do not over-stuff. Apply water on edges. Now bring the opposite sides together to seal this Samosa. This completes our first Samosa. Let's make all samosa in a similar way.
Before we go ahead and fry these samosa, here's an important tip worth sharing. Once you have shaped the samosas do not fry it immediately. Leave it aside uncovered for 10 mins. If you fry immediately, Samosas will form bubbles on the crust after frying due to moisture content. Leaving it aside for 10 mins will dry up the moisture and bubbles won't form after frying.
We have made 8 Samosas and have kept it for 10 mins. Let's now fry these Samosas.
Heat enough oil in a Pan for deep frying. Heat on high flame. Ensure you do not heat Oil till its smoking point. Reduce the heat and add samosas in Oil.
Cook on low-medium heat as cooking outer cover on low-medium heat yields best results. Keep moving samosas around and cook from all sides. We have cooked Samosas for 10 mins on low heat. The crust is evenly browned and has no bubbles on it. Remove from pan.
Samosas are now ready to be served. If we make small samosas, we can make 20-22 samosas. We have served Samosas with tomato ketchup. You can also enjoy it with Mint Chutney or Tamarind Chutney. As you can see the texture of crust is crumbly and stuffing is very delicious.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/samosa-punjabi-samosa-recipe/