Samosa

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Christina Cummings

punjabi samosa - a classic & popular indian snack stuffed with spiced potato peas filling.

for the samosa pastry: or just use egg roll wraps from the grocery

2 cups maida or all purpose flour

4 tbsp ghee or oil

5 to 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 2 options for the samosa stuffing

subheading: Option 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)(combo garlic and onion powder)

½ tbsp oil

salt to taste

subheading: whole spices to be roasted then ground:

¼ inch cinnamon (dal chini)

2 black peppercorns (kali mirch)

1 clove (laung)

1 green cardamom (hari elaichi or choti elaichi)

½ tsp cumin seeds(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 (I used lemon juice, something sour)

subheading: Option 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 chilli 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 2.5 tsp oil

salt to taste

Note: Ingredients may have been altered from the original.

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