9. Punjabi Samosa

Crispy, crunchy exterior holds a spiced potato filling that is sure to leave you wanting more!

Makes: 10 servings

Prep: 20 mins

Cook: 15 mins

Ingredients:

Samosa Dough

• 2 ½ cup all-purpose flour
• 1 tsp ajwain (carom seed)
• 1 tsp salt
• 4 tbsp. ghee or oil
• Water

Filling

• 1 tsp garam masala
• 2 tbsp. ghee or oil
• 1 tsp cumin
• 1 inch ginger, chopped
• 1 tsp red chili powder
• 4-5 potatoes, boiled and mashed
• ½ tsp mango powder
• 1 tsp cilantro powder
• Salt to taste

Pomegranate mixture

• 1 tbsp cilantro powder
• 1 tsp dried pomegranate

Directions:

To make the dough, combine all the shown ingredients together and just enough water to create a tough dough. Cover and set aside.

To make the filling, heat the ghee in a pan. Add in the rest of the ingredients and cook until combined.

In a separate small pan, roast the 1 tbsp. of cilantro powder and 1 tsp of pomegranate seeds. Once roasted, crush into a rough paste.

Add this paste to the potato mixture and combine thoroughly.

To make the samosas, divide the dough into 10 pieces.

Roll each piece into a circle of 1/8 inch thickness and cut it into half, giving you 2 semi circles.

Place a bowl of water close to you and move onto the next step.

Hold one corner of the semi-circle and rolling the dough into a cone shape, overlap with the other corner, sticking them together with some water.

Fill the cone with the potato mixture, making sure to leave about ¼ - ½ inch of dough on top. Press the top of the cone together with some water to finish making the samosa.

Do this with the rest of the dough and potato mixture.

Heat oil on low.

Fry the samosas on low for about 8-10 minutes until crisp and brown.

Serve with your favourite sauces or condiments and enjoy!