Punjabi Samosa

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Classic, Toffee, Potli, Wonton shapes of Samosas
Ingredients:
For outer crust:
1 cup maida
1 tsp jeera seeds
2 tbsp ghee
salt to taste
water for kneading dough

For samosa filling:
1 tbsp coriander seeds (dry roasted)
1 tbsp fennel/saunf seeds (dry roasted)
1/2 tbsp cumin/jeera seeds (dry roasted)
1 tbsp ghee
1 inch ginger finely chopped
3 green chilli finely chopped
10-12 raisins
2 tbsp peanuts lightly roasted & crushed
1/4 tsp haldi/turmeric powder
2 tsp red chilli powder
a pinch of hing/asafoetida
4 medium potatoes (peeled, boiled, mashed)
1/2 cup green peas (boiled)
1/2 black pepper powder
1 tsp dry amchur/mango powder
salt to taste
oil for deep frying

Recipe:
1. For outer crust dough: In a bowl add maida, salt, carom/jeera seeds, ghee and mix well till the dough holds shape when hold together.
2. Now using water and knead a hard dough. Cover and keep aside for resting for 20-30 mins.
3. First prepare the masala: Dry roast coriander, cumin and saunf seeds lightly. Transfer them into a mortar-pestle and crush them coarsely. Keep it aside for later use.
4. In a pan, heat ghee. Add chopped green chilli and ginger. Saute for a min.
5. Later add raisins and Mix well.
6. Add haldi, red chilli powder and hing. Mix well and saute for a min more.
7. To this add mashed potatoes and boiled peas. Mash them well into masala. Mix well, cover and let it cook for 5-7 mins on medium heat.
8. Uncover and let it cook on high flame. Add the 1 tbsp prepared masala (step 3), black pepper powder, amchur powder and salt. Mix everything well. Keep it aside for cooling and later use.
9. For making classic shape samosa: Take a dough and make round medium size peda. Roll them to little thin oval chapati using rolling pin. Cut them from center and keep it aside. Repeat the same with rest of the dough.
10. Make a flour slurry using 1 tbsp maida and water. Take one piece of half oval chapati and apply the slurry mix to the tip of the same make a cone shape and press lightly the ends. 
11. Fill the potato stuffings into the same cone shaped crust. Now apply the slurry mix again on the open ends of the cone after filling. Now press lightly to meet the open ends towards one side in a way that it can stand by itself. 
12. Repeat the same with rest of the prepared oval half chapatis. Prepare the samosa and keep it aside for 10 mins.
13. Heat oil for deep frying in a kadai. Once the oil is medium hot, drop the prepared samosas to the hot oil and fry them till the outer crust is crispy golden brown. Remove the fried samosas on an absorbent paper to drain out excess oil.
14. Yummy Crispy Punjabi Samosa is ready to be enjoyed. Serve with sweet chutney and green chutney.

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