Tuesday, May 20, 2008

Punjabi Samosa

Delightful dish

For the Filling
250 gm potatoes - boiled and mashed
100 gm peas - boiled
3-4 tbsp coriander - mint leves chopped finely
2 tbsp musturd seeds
2 tsp turmeric powder & garam masala
Salt according to taste
2-3 green chillies - chopped

For the cover (puff)
1/2 kg maida
2 tsp salt
3-4 tbsp oil, ajawain & warm water for kneading the dough
Oil for frying

For the filling, set a pan on medium heat and add the musturd seeds and grren chillies.

Then add the remaining ingredients and mix well. Keep aside.

Mix salt and flour together and add the oil & ajawain to it. Mixwell . Now knead the dough using warm water. Cover with a wet cloth and leave aside for 20-25 mins.

Now take a small portion of dough, roll into puri. Cut into 2 parts. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides, form a triangle. use light water on the edges to seal them

Make all the samosas, keep aside.

Heat oil in a large pan. Drop 4 samosas in the frying pan and fry on both sides medium flame till they turn into a light golden color.

Serve it hot with green chutuney

(Note: For more taste & for variation serve with salted/masala curd, cholly & ragada)

No comments: