Jainworld
Jain World
Sub-Categories of snacks
Dahi Vada
Frankie
Kachori
  Khandvi
  Moog Dal Crooquettes
  Punjabi Samosa
  Ragda-Pattice
  Sahai Uppama
  Two-In-One-Handwa
  Vegetable Cones
  Warm-Pot Adda

PUNJABI SAMOSA

INGREDIENTS:

For the samosa layer:

2 cup all-purpose flour      1 pinch baking soda

2 tbsp. Cream of wheat      2 tbsp. Ghee

2-tsp. Plain yogurt      cold water

Salt

 

Shift the all-purpose flour. Mix cream of wheat and all-purpose flour, add ghee, plain yogurt and salt.

Knead the flour to puri- like consistency cover with a wet cloth and leave for 3-4 hours.

 

For the masala:

6-7 Kashmiri red chili      3 cloves

1 tsp. Cumin seeds      3 cinnamon sticks

1/2 tbsp. Coriander seeds

 

Roast all the masala ingredients and grind in the mixture to powder.

 

For the filling:

 

1/2 lb peas      �-cup cilantro leaves

1 tsp. Raw- mango powder      2-tsp. chaat masala

2 tbsp. Oil      1 tsp. pomegranate seeds powder

1/4 tsp. Asafetida      Salt

 

Boil peas in a pressure cooker. Mash the peas.

In a frying pan heat oil. Add asafetida, peas, salt, raw -mango powder, chaat masala, pomegranate powder and salt. Add masala powder and mix well. Add cilantro leaves and mix.

PREPARATION:

knead the dough. Divide into equal parts. Roll out one piece into roti. Cut it into 1/2. Make one part into cone and fill the filling and close the upper part by applying a little water and press. Make all the samosa. Deep fry in the oil

Serve with sauce and chutney