Ingredients:

For Covering

• 2 cups maida (white flour )

• 2 tbsp rawa (semolina)

• 1/2 cup oil or melted ghee

• 1 tsp ajwain (carom seeds )

• salt to taste

For Stuffing:

• 5-6 potatoes boiled and mashed into big pieces

• 1/2 tbsp chopped ginger

• 1/2 tbsp chopped green chilies

• 1/4 cup coriander leaves chopped

• 3-4 tbsp chopped mint leaves

• 1/2 tbsp pomegranate or anardana powder

• 1/2 tbsp roasted jeera (cumin powder)

• 1/2 tbsp garam masala

• 1/2 tbsp jeera (cumin ) powder

• 1/2 tbsp red chilli powder

• 1/2 tbsp black salt

• 2 tbsp amchur (mango powder)

• salt to taste

• oil for frying

Method:

1. In a bowl take all the ingredients for the samosa covering and rub the oil well into the flour for 15-20 minutes till you get a texture like bread crumbs. Then adding a little cold water at a time knead the flour into a stiff (hard) dough. It should be stiffer than puri dough. Let it rest for 30 minutes.

2. Take a pan heat 3-4 tbsp oil and saute the ginger and chilies then add the mashed potatoes and cook for 5-10 minutes.

3. Add all the remaining ingredients for the stuffing to the potatoes and cook for another 5 minutes. Remove from flame and spread it on to a plate for cooling.

4. Knead the dough once again and then make equal size balls of the dough, cover and keep.Take one ball and roll it evenly into an oval shape chapati which should not be too thin or too thick then cut into two halves. Take one half and fold into a cone, place some potato stuffing and seal the edges by applying a little water on it to give the shape of a samosa.

5. Repeat the process and prepare all the samosas.

6. Take a heavy base vessel or kadai and heat sufficient oil for frying. Fry the samosas one by one on low flame till it is golden brown on both sides.The oil should not be too hot otherwise bubbles will be seen on the covering of the samosa.

   Serve these delicious Punjabi samosas with green chutney and sweet chutney.