Punjabi Samosa

This is one of the most popular Indian snack foods, not only across India but also around the world. Although the samosa pastry can be filled with a variety of fillings,  this potato filling is the original and most popular one.

What you'll need..
For Pastry:

• 1 Cup maida (all purpose flour)
• 2 Tbsp oil
• 1/2 Tsp ajwain (carom seeds) 
• Water
• Salt to taste

For Filling:

• 3 Medium potatoes, boiled
• 1/4 Cup peas
• 12-15 raisins
• 1/2 Tsp cumin seeds
• 1 Pinch turmeric powder
• 1 Tsp chilli powder
• 1 Tsp amchoor powder (dried mango powder)
• 1 Tsp garam masala
• 2 Tbsp cilantro leaves chopped
• 2 Tbsp oil
• Salt to taste
• Oil for frying

How to..

• Mix all purpose flour, oil, salt and carom seeds in a bowl. Add a little water and knead into a smooth dough. Set aside for 20 minutes.
• Peel and mash the potatoes in a separate bowl.
• Heat oil in a non stick pan. Add the cumin seeds and wait for them to splutter.
• Add the raisins and fry for 8-10 seconds.
• On medium heat, add green peas, turmeric, chilli powder, amchoor, garam masala and salt. Mix well.
• Now add the potatoes and cilantro and mix well. Cook for 3-4 minutes till the potatoes are blended with all the spices. Set aside.
• Heat oil in non stick pan for frying.
• Make golf ball sized balls with the dough.  
• Roll one of the dough balls in a circular shape with a rolling pin, about 4 inches in diameter. Dipping it in some dry all purpose flour will make it easier to roll. 
• With a knife, cut a straight line across the center to make 2 semi circles.
• Fold and overlap the straight end of the semi circle over one another to make a cone. 
• Fill the cone with 1 heaping tbsp of the potato mixture and pinch and seal the open end of the cone. Repeat this to make the remaining samosas.
• Carefully drop the samosas into hot oil and fry till they turn golden brown and crispy. Serve with tamarind or cilantro chutney.

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