- Samosa Filling Samosa Crust
- oil 3 tbsp maida 2 cups
- ginger & garlic paste 1 tbsp warm oil 1/2 cup
- peas 1 cup ajwain 1/2 tsp
- potatoes 2 medium warm water if required to knead
- coriander powder 1 tbsp salt to taste
- jeera powder 1 tsp oil to deep fry
- mustard 1 tsp
- turmeric 1/2 tsp
- fennel seeds 1 tbsp
- salt to taste
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.
Making Punjabi Samosa :
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.