Punjabi Style Chatpata Samosa

Preparation time for Samosa-45 minutes
Serving -6

Ingredients for Samosa:

For Dough-

• All purpose flour-200 gm
• Carom seeds(ajwain)-1/2 tsp
• Salt-1/2 tsp
• Cooking oil-4 tbsp

For Stuffing/Masala-

• Potato(boiled)-6 pcs (500 gms approx)
• Fresh/frozen peas-25 gm
• Cashew-10 to 12
• (you may use roasted peanuts instead of cashew)
• Green chilli(chopped)-3 to 4
• Ginger (grated)-2 inch
• Garlic(grated)-10 to 12
• Chat masala powder-1/2 tsp
• Dry mango powder(aamchur)-1/2 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Roasted cumin powder-1 tsp
• Garam masala powder-1/2 tsp
• Salt to taste
• Cooking oil for frying and masala preparation
• Finely chopped coriander leaves

Method:

Dough Preparation-

• Add carom seeds, salt and oil(4 tbsp) into the flour, mix it properly.
• Add water and knead the flour into smooth dough( little stiffer than roti dough), cover it and keep it aside for 15 minutes.

Masala/stuffing Preparation-

• Mash the potatoes and keep it aside.
• Heat oil in a pan, add green chilli, grated ginger and garlic, fry it for a minute on medium flame.
• Add green peas, fry it for a minute on medium flame.
• Add turmeric powder, red chilli powder, crushed cashew and cook it for few seconds.
• Add potato, garam masala powder, roasted cumin powder, chat masala powder, dry mango powder and salt to taste.
• Mix the spices properly and cook it for 2-3 minutes on low flame, keep stirring in between.
• Turn off the flame and add coriander leaves, mix it and let the masala/stuffing cool down completely.

Samosa Preparation-

• Make equal size of dough-balls to make samosa, take one dough-ball and dust it with plain flour.
• Roll it into small roti/poori shape and cut it into two equal parts.
• Take one part, apply little water on the edges and join the edges to give it cone shape.
• Fill the prepared cone with stuffing, apply little water on the edges and seal it.
• Repeat the process to make remaining samosas.

Frying process:

• Heat sufficient oil in a kadai or thick bottom pan, let the oil heat properly.
• Once the oil is heated, reduce the flame to low
• Put 3-4 samosa at a time in hot oil, fry it on low flame for 2 minutes.
• Fry it on low flame till it turns golden brown from both sides, keep flipping in between.
• Once the samosa turns golden brown, take it out on the kitchen towel.
• Repeat the process to fry remaining samosa.
• Samosa is ready, serve hot with green chutney and red chutney.