Punjabi Samosa (A1 Samosa) Recipe 

 Ingredients 

Potato Filling 

1/2tbsp Coriander Seeds

1/2tbsp Fennel Seeds

1/2tbsp Cumin Seeds

1/2tsp Fenugreek Seeds

Half inch Ginger

2 Chillies

1tbsp Ghee

4 Boiled Medium Sized Potatoes

1/2 Cup Boiled Green Peas

1/2tbsp Salt or as per taste

1tsp Black Pepper Powder

1/2tsp Chaat Masala

2tbsp Chopped Coriander

Dough - Ingredients :

2 Cups All Purpose Flour

1tbsp Semolina

1/2tsp Carrom Seeds (Ajwain)

1/2tsp Salt or as per taste

3tbsp Ghee

Very Little Cold Water to form a tight dough

Oil for Deep Frying

Method :

1. Dry roast coriander seeds, fennel seeds, cumin seeds and fenugreek seeds for a minute. Grind to a coarse powder.

2. Grind ginger and chilli to a coarse paste.

3. Heat ghee in a vessel. Add ground spice mix and saute for a few seconds.

4. Add ginger chilli paste and saute for a few seconds.

5. Add boiled potatoes mashing it with your hands.

6. Add boiled green peas, salt, black pepper powder, chaat masala and chopped coriander. Mix Well and cook for 2 - 3 mins.

7. To make dough add flour in a bowl. Add semolina, rub carrom seeds between the palms of your hands and add them to the flour. Add salt and ghee. Crumble the dough with your hands. Press dough tight to check whether it holding shape. Add very little cold water to make a tight dough. Knead for 7 mins. Cover with damp cloth and allow dough to rest for 30 mins.

8. Roll out thin and oblong chapatis. Cut from middle to make 2 samosa sheets.

9. Apply water on all sides of the sheets.

10. Bring togethet both ends to form a corn and press to seal the edges.

11. Add potato filling and presse gently to avoid air pockets.

12. Make a pleat on the longer side and seal the samosa. Press the edges to make it thin.

13. Drop the samosas in medium hot oil and fry on medium flame till light golden brown.