Punjabi Samosa

So winter is finally here and you got to do something to beat the hell out of it....And let me tell you how I do it... Simple! I cook up some hot fried Desi (Indian) appetizers to warm myself. So, it was the turn of making some Punjabi Samosas this weekend and I made the "world famous"(Yeah..That's how we Indians boast which is praise-worthy)Punjabi Samosa!! These delicious stuffed triangles are the true identity of any Indian. Your celebrations are incomplete if you don't include samosas in your menu. C'mon! Tuhanno Samosa ni pasand? ;). This is the perfect dish which can be served full of love stuffed into those pastries and a bit of calories too. I know many of you are really health conscious but I would suggest making these once in a while, to satisfy your guilty pleasures!! Ting!!

Ingredients:

• 2 cups of plain flour (maida)
• 1 tsp ajwain (carom seeds)
• 1 tbsp ghee (clarified butter)
• 4-5  big potatoes
• 1 cup of boiled peas
• 2 inch ginger (finely chopped)
• 2 green chillies (finely chopped)
• 1 tbsp whole coriander seeds
• 2 tsp amchur (dry mango powder)
• 1 tsp red chilli powder
• 1 and 1/2 half tsp garam masala 
• oil for deep frying
• salt to taste

Method:

1. Boil the potatoes, peel  the skin and mash them with your hands. You need not mash it like how you make it for mashed potatoes. We need some lumps there.
2. In a bowl, put the flour, required amount of salt, ajwain, ghee and mix it with your hand. With the help of little water, make a dough out of it. Cover the dough and keep aside.
3. Heat a wok and toast the coriander seeds for 2-3 minutes or until they release an aroma. Take it off the heat and pound it coarsely with a pestle and mortar.
4. Heat 2 tbsp of oil in a wok or kadai. Put the mashed potatoes, chopped ginger and chillies,amchur, red chilli powder, garam masala, boiled peas, coarsely crushed toasted coriander seeds and salt to taste to the wok and saute them for 5 minutes until everything is well combined. Switch off the heat.
5. Take the dough and divide them into big lime size balls. Take a ball of dough and roll it into a 5 inch round, with the help of a rolling pin.
6. Cut the round from the centre with the help of a knife. You will get two d shaped dough.
7. Just wet the sides of one d-shaped dough with water to make it moist. Just bring the two ends of the semi-circle with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. 
8. Fill the cone with sufficient potato mixture filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Repeat the procedure with the remaining dough.
9. Heat oil in a kadai for deep frying. Drop these samosas slowly one at a time and fry till golden brown on both sides.
10. Drain it on a paper towel and serve it hot with chilli chutney or sauce. :)