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.