Ingredients:
1
cup- All-purpose flour
2
tbsp. Oil
Water
as required
Salt
to taste
Oil
for deep frying
For
the filling:
2-
Boiled Potatoes, crumble
¼
cup- Boiled Green peas
2
tbsp. Oil
½
tsp. Cumin seeds
½
tsp. Ginger, minced
½
tsp. Garlic, minced
1-
Onion, chopped
1
tsp. Red chili powder
¼
tsp. Turmeric powder
1
tsp. Lemon juice
¼
tsp. Garam masala
2
tbsp. Coriander leaves, chopped
Salt
to taste
Method:
1. Mix the all-purpose flour with salt and oil,
combine to form a crumbly mixture. Now add enough water to make a pliable dough.
2.
Divide the dough and shape into balls. Keep aside covered with moist cloth for
25 minutes.
3. Meanwhile heat oil in a pan, add cumin seeds and allow to brown. Add the onion, ginger, garlic, red chili powder, garam masala and turmeric powder and saute for a few minutes. Add the crumbled potato and boiled green peas and cook over medium flame for 5 minutes.
3. Meanwhile heat oil in a pan, add cumin seeds and allow to brown. Add the onion, ginger, garlic, red chili powder, garam masala and turmeric powder and saute for a few minutes. Add the crumbled potato and boiled green peas and cook over medium flame for 5 minutes.
4.
Add lemon juice, salt and coriander leaves and turn off heat.
5. Roll each ball with the rolling pin into a slightly thin puri, Take a knife and divide the rolled puri into two by cutting through the center.
6. Now take a semi-circle piece of the puri, and make a fold in the shape of a triangle. Seal along the fold.
5. Roll each ball with the rolling pin into a slightly thin puri, Take a knife and divide the rolled puri into two by cutting through the center.
6. Now take a semi-circle piece of the puri, and make a fold in the shape of a triangle. Seal along the fold.
7.
Now place this cone between your thumb and index finger and place 2 tbsp. of
the filling inside. Wet your finger and run it along the edges of the dough
with water and seal to enclose the stuffing.
8. Press the ends firmly so that the filling does not come out. Prepare with the rest of the dough in the same manner.
9. Heat enough oil in a wok, reduce flame to low medium and drop 3-4 samosas into the oil and deep fry them till golden brown.
8. Press the ends firmly so that the filling does not come out. Prepare with the rest of the dough in the same manner.
9. Heat enough oil in a wok, reduce flame to low medium and drop 3-4 samosas into the oil and deep fry them till golden brown.
10.
Serve Panjabi samosa with green chutney.