Crispy Punjabi Samosa हलवाई जैसे crispy समोसे घर पर How to make Samosas

For Dough

• In a bowl add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency.
• Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.

For Samosa Masala

• In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
• Transfer them into a motor-pastel and crush them coarsely and keep aside for further use.

For Samosa Filling

• In a pan add ghee, ginger, garlic, green chillies and saute for a minute.
• Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, 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.
• Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use.

For Assembling Samosa.

• 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.