Punjabi Aloo Mutter Samosa

Samosas are an all-time favourite snack mostly for the Indians. And no one could resist a bite of hot and crispy samosas especially on a rainy day. These samosas are quite different from my caramelised onion & beef samosa recipe as this is very Punjabi and tastes very desi too. It’s a party snack, yummy appetiser and a mid-day treat..
 
How I developed this recipe-
 
The authentic indian samosa is hard to get even at renowned Indian restaurants. And that’s because Indians have samosas in many different forms- veg/non-veg, different wrappers.etc. Even I have tasted this versatility many times. This Punjabi samosa won my heart for its great ajwain-ghee flavoured crispy wrap and of-course the easy filling. And I guarantee that this will be the best Punjabi samosa you’ll ever make, as I learnt it referring to a Punjabi Chef’s tutorial.
 
What’s special about this recipe
 
Ghee- Also known as ‘clarified butter’ does not only possess quite a lot of medicinal properties but also has an unique flavour that contributes to the authentic Indian flavour.
 
Ajwain & jeera- Both these spices aid in better digestion and fight flatulence during the digestion of potato and white flour.
 
Yummy filling- Potatoes, green chillies, peas sautéed and mildly spiced makes the easiest and scrumptious filling ever that can be made with the simplest and most humble ingredients from your kitchen pantry.
 
What you’ll need-
 
For the filling-
. 2 medium-sized boiled, peeled & chopped potatoes 
. 1 finely chopped long green chilli
. 1 tablespoon chopped coriander leaves
. 1/4 cup frozen green peas
. 1/2of an onion, chopped 
. 1-inch ginger, grated
. 1 teaspoon minced garlic 
. 1/2 tsp cumin powder
. 1/2 tsp red chilli powder 
. 1/2 tsp coriander powder 
. 1/4 tsp cumin seeds
.  1/4 tsp mustard seeds
. Juice from 1/2 a lime
. 2 tablespoons vegetable oil like sunflower/canola
. 1 teaspoon ghee
. Salt to taste
. Oil for frying 
 
For the wrap-
. 1 cup refined white wheat flour 
. 3 teaspoons of ghee
. Half teaspoon ajwain seeds
. Half teaspoon salt 
. Water -as required 
 
How to make –
 
For the filling-
. Splutter the cumin & mustard seeds heating the oil and sauté onion, garlic, ginger & green chillies till onion turns light golden.
. Add the spice powders and sauté for a minute till the raw smell goes.
. Now add potatoes, green peas, lime juice , ghee, coriander and salt to taste.
. Cook for a minute, mash a bit, turn of the heat and let it cool completely.
 
For the wrap-
. Combine the dry ingredients , add ghee to it and rub with your fingers for a fine bread-like mix.
. Add water in tablespoons just enough to knead to a dough.
. Cover and rest this for 20 minutes.
 
Preparing samosas-
. Roll out the dough into a log, cut out 6 equal pieces and roll these into individual balls.
. Roll out each into palm-sized circles and cut it into halves (semicircles)
. Wet the straight-side (diameter)of the semicircular dough piece with few drops of water and fold it into a cone.
. Fill these cones with the potatoes-peas filling and seal the top sticking together the dough flaps to a straight line with a few drop of water.
. This recipe makes a total of 12 samosas.
. Deep fry these heating vegetable oil and drain onto a paper towel.
. Serve hot with chutney.
 
Notes, tips & suggestions-
 
. You could always make the dough & filling ahead. Keep these frozen and thaw before using. The dough stays good frozen for 6 months and the filling for a week.
. This samosa tastes heavenly with mint-coriander chutney/ sweet & spicy tamarind chutney as dips.
 

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