punjabi-samosa A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 2 cups maida or all purpose flour
• 4 tbsp ghee or oil
• 5-6 tbsp water (i added 5 tbsp + 1 tsp water)
• 1 tsp carom seeds (ajwain)
• salt as required ( i added ¾ tsp salt)
• oil for deep frying
• For the samosa stuffing 1:
• 3 medium sized potatoes/aloo
• ¾ to 1 cup green peas/matar, fresh or frozen
• 1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
• ½ tsp cumin seeds (jeera)
• ¼ tsp red chili powder (lal mirch powder)
• a pinch of asafoetida (hing)
• ½ tbsp oil
• salt as required
• ¼ inch cinnamon (dal chini)
• 2 black peppercorns (kali mirch)
• 1 clove (laung)
• 1 green cardamom (hari elaichi or choti elaichi)
• ½ tsp cumin (jeera)
• ½ tsp fennel seeds (saunf)
• 1 tsp coriander seeds
• 2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
• For the samosa stuffing 2:
• 3 medium size potatoes
• ¾ to 1 cup peas/matar, fresh or frozen
• 1 green chili and ½ inch ginger made in a paste or chopped finely
• ¾ tsp garam masala powder
• ¼ or ½ tsp red chili powder
• 1 tsp dry mango powder (amchur)
• 1 tsp fennel powder (saunf powder)
• 1 tsp coriander powder (dhania powder)
• ¾ tsp cumin seeds (jeera)
• 2 tbsp chopped coriander leaves (dhania patta)
• 2 to 2 1/2 tsp oil