Sharu's Fundas: Punjabi Samosas

Its such a lovely weather outside. Its raining heavily with thunderstorms. I am craving for something warm food. I made some fresh samosas. Hot Crispy samosas !! Sharing the recipe for the same. Try it !!!

Preparation Time: 30 minutes
Cooking Time: 20 minutes (for each batch of frying)

Ingredients:

For Dough

1/2 cup all purpose flour
1 tsp fine Semolina

Salt to taste

Ajwain 1 tsp

Hot oil 1 tsp

Water

For Filling

4 big potatoes boiled, peeled & mashed (Leave some little big chunks of potatoes)

Salt to taste

Coriander seeds 1 tbsp.

Fennel seeds 1 tsp

Red chili powder 1 tsp

Aamchur powder 1 & 1/2 tsp

Coriander leaves

Ginger chopped finely 1/3 inch

Cumin Seeds

Other Ingredients

Oil for frying

Method:

Dough

In a mixing bowl, take all purpose flour, semolina, salt to taste, ajwain & hot oil. Mix properly. Add water little by little to form a semi soft dough. Keep aside for 15 minutes.

Filling

Spice powder: Dry roast coriander seeds & fennel seeds on low flame for 3-4 minutes until you smell a nice aroma of the spices. Roll them with a rolling pin on a flat surface to make a coarse powder. You want to have some whole seeds in the powder. So use a rolling pin to grind. You can also use a mixer to grind. But be careful not to make a fine powder. Keep aside

Heat Oil in a pan. Add Cumin seeds in it.

When cumin seeds sizzle, add grated ginger.

Now add the coriander seeds - fennel seeds spice powder, red chili powder, garam masala, aamchur powder & mashed potatoes to it.

Mix well.

Garnish with chopped coriander leaves to it.

Assemble

Divide the dough into small equal balls.

With the rolling pin, roll the dough ball into a 3 mm thick chapatti. Cut the chapatti in 2 semicircles.

Form a cone from each semicircle. To stick the edges make use of water.

Add a generous spoon of potato mash in to the cone. Seal its edges to form a samosa.

Deep fry them in oil on medium flame for about 20 minutes till golden.

Serve hot with curd dip or coriander - mint chutney or tamarind chutney !!

Tips:

Do not deep fry the samosas on high flame. It makes the samosas soft after removing it from oil. So deep fry them on slow flame. Also the inside of the outer coating will be uncooked. So it is essential to fry the samosas on medium flame. It takes almost 20 minutes per batch of frying.
Also while rolling the outer layer, roll it into semi thick roti & not a thin one. If you make a thin outer layer, samosas go soft after some time. So make it semi thick.
If you don't have semolina, add rice flour. That can also help to make the outer layer nice crisp.

Don't mash the potatoes completely. Keep some big chunks in it.
Follow the above tips to make the samosas crisp. If any doubts, please leave your comments below.