Punjabi samosa

Makes - 8 to 10 samosas

Very first time when I tried samosa I din't know how to make cone like shape. I rolled the dough to chapathi thickness and tried to make cone. So it was a total failure.After two years gap I tried samosa again thanks to one Facebook video. It had very clear demonstration and samosas where perfect. So yummy...

Ingredients:

•  All purpose flour/ maida- 1 cup
• Ghee/ clarified butter -3 tbsp
• Ajwain/ Oman-1 tsp
• Sugar-1/2 tsp 
• Oil- To deep fry 
• Salt - To taste 

For stuffing:

• Potato -4 large
• Onion -1
• Peas -1/4 cup
• Cumin -1 tsp
• Ginger&garlic -1 tsp (chopped or as a paste)
• Red chilli powder- 1tsp 
• Turmeric powder-1/4 tsp
• Garam masala -1/4 tsp
• Coriander leaves-1 tbsp 
• Cashew nuts-7 to 8 ( optional)
• Oil -2 tbsp
• Lemon juice -1 tsp ( optional)
• Salt- To taste 

Method :

• In a mixing bowl add maida, omam/ ajwain  salt and sugar.
• Melt the ghee and add it to the flour and crumble them.
• Add water as required to make tight dough. Keep it covered using a wet cloth.
• Boil Potatoes, peel the skin and mash them roughly.
• In a pan add oil followed by Cumin and ginger garlic.
• Then add finely chopped onion, and broken Cashew nuts.
• When onion turns transparent add all the spices followed by mashed potatoes, peas and salt.
• Mix them well so that all blends well.
• Finally add coriander leaves and a tsp of lemon juice and mix well.
• Now roll the dough into circle let it be thicker than chappathi.
• Cut them into semi circles.
• Apply water on the edges as marked in the picture.
• Join both ends of the semicircle.
• You will get a cone shape. Stuff the masala and now press the rest of the dough to get  a samosa shape.
• Deep fry in oil.
• Serve it with mint chutney or tomato sauce.

Notes :

• Sealing the edges is important as the stuffing may come out while frying.
• Taste the masala before you stuff it.
• Doesn't matter if you you are not getting perfect shape. Practice makes perfect.
• I used frozen peas. Of you are using fresh one cook the hem before adding to potato masala.