Punjabi Samosa

Whenever I go out for movies, my favourite snacking during intervals is "Samosa" (even though it add-ons to lot of calories). But I have never tried to make samosa at home. I was under belief that my samosa will not get that 'outside' taste. But after trying Samosa at home, I proved myself wrong, because it was far better n healthier than those outside samosas. The samosas which we get outside are large, but I made it medium sized as I was doing it for the first time.

Ingredients :

For Covering
2 cups maida (All purpose flour)
1 tspn carom seeds ('Owa' in marathi)
1/4 cup pure ghee
Water as required
Salt to taste

For stuffing
1 cup boiled and mashed potato
1/2 cup boiled green peas
2 tbspn finely chopped corriander
1 tspn garam masala
1/4 tspn black pepper powder
1/4 tspn dry mango powder (Aamchur)
1/2 tspn cumin & Corriander powder (Dhana-Jeera Powder)
1/2 tspn sugar
2 tbspns oil
1/2 tsp cumin seeds
1/4 tspn asafoetida
1/2 tspn Saunf seeds
1/2 green chillies paste
1 tspn ginger-garlic paste
Salt to taste

Oil for Deep frying

Preparation :

For Covering
Mix Maida, carom seeds and salt in a vessel
Heat ghee in a pan
Pour ghee over the Maida
knead firm dough using water
Allow it to rest for 15-20 minutes

For Stuffing :

Heat oil in a pan
Add cumin seeds, ginger garlic paste, greenchillies, asafoetida.
Then add mashed potatoes and grean peas
Saute the mixture for 5-6 minutes
Then add garam masala, dry mango powder, cumin & corriander powder, sugar, salt and chopped corriander to it.
Mix it well.

To make samosas :
Make lemon sized balls of the covering batter
Roll the balls into puri sized rotis
Cut the roti into half
Apply water on the edges
Fold the half cut roti into a cone
Stuff the cone with the samosa stuffing
Seal the edges.
Make all the samosas in the same manner
Cover it with moist cloth till fried

Now heat oil in a kadai
Deep fry the samosas over medium heat till it becomes golden brown in colour
Drain and place on an absorbent paper
Serve hot

Note :
The dough for samosa cover should not be soft, which may result into soft samosas.

Stepwise pictures :