Crispy Punjabi Samosa

In a bowl add 1 cup maida, salt to taste, ½ tsp carom seeds, 2 tbsp ghee and mix everything properly until it resembles bread crumb consistency. Now add cold water as required and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.

In a pan add 1 tbsp coriander seeds, ½ tbsp cumin seeds, 1 tbsp fennel seeds and roast them lightly. Transfer them into a mortar and pestle and crush them coarsely and keep aside for further use.

In a pan add 1 tbsp ghee, 1 inch chopped ginger, 2 fresh chopped green chillies and saute for a minute. Now add 10-12 raisins, 1 tsp turmeric powder, ½ tsp degi red chilli powder, ¼ tsp asafoetida, 4-5 boiled potatoes, ¼ cup green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat. Now remove the cover and cook on high flames for 3-4 minutes or until light charred, let potatoes get slightly charred at the bottom. Add 1 ½ tbsp prepared masala, ½ tsp black pepper powder, 1 tsp dry mango powder, salt to taste and mix everything properly. And cool down to room temperature for further use.

Take a medium portion of the dough, make a round peda and roll it thin in an oval shape. Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it. Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.

Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with tomato ketchup.