Punjabi Samosa

May it be monsoon or winter or summer, garam garam samosey are never harmful 😋 make it at home with your hands with all hygiene and avoid samosas from outside . I have shared a video of the folding process along to make it easy for u guys.
Ps. Plz avoid the nervous hands and potato flying around🙈 now u guys knw why I don’t start a you tube channel even after so many requests 🤣🙈. For the dough … mix together 1 cup maida, 2 pinch each of ajwain , saunf and zeera , salt to taste and 3 tbsp oil. Mix really well till you get crumb like texture . Now knead with water to a hard dough (add little water at a time and keep mixing this will give a nice flakey pudh .) Keep aside covered for half hour.

For the potato filling . .. in a kadhai take 2 tbsp oil, 1 pinch hing, 3 green chillies chopped ,1 tsp kasoori methi, 2 pinch saunf , half tsp garam masala powder ,half tsp each of haldi dhanya , red chilli powder , ginger paste , sugar , chat masala, amchur powder and salt to taste mix well and switch on heat and saute for a min. Switch off heat and add juice of half lime , some chopped coriander and half kg boiled mashed potatoes (u can also add a fist of boiled peas) mix well and keep aside.

To make samosas … take a ball of dough and roll into a roti with help of maida, cut from the centre into 2 semi circles , lift 1 pc in hand and apply water in the straight side . Make into a cone and stuff with the filling . Press the edges to join the samosa . Deepfry till golden and crisp. Serve hot with ketchup or punjabi chutney or with choley.
Ps. It’s better to make these fresh for Ramadan. U can freeze but it tastes better fresh.