This Punjabi Samosa recipe is an excellent Indian traditional style samosa recipe with aloo mutter.
- Heat oil in a pan add cumin seeds, chopped green chillies, green peas, salt, turmeric powder, coriander powder, chopped coriander leaves, chilli powder, a pinch of garam masala saute it for 2 to 3 minutes.
- In this add boiled and mashed potato mix it well and fry it for 2 minutes, then switch off the flame. Lastly add lime juice (optional) and mix it well.
- Make a dough for samosas: Take a bowl add all purpose flour, ajwain, salt, oil or ghee and make it into a stiff dough by adding water and keep it a side for 30 minutes.
- Divide the dough into medium-sized balls. Roll each ball into a flat circle.
- Make it as thin as possible cut the circle into two semi-circles or half-moons using a knife.
- Take a semi-circle and apply the water to all sides. Roll up one semi-circle of dough into a cone.
- Drop the filling into the cone. The cone should be 3/4 full, leaving some dough at the end for you to seal the cone.
- Once filled seal the edges and fry them in a medium heat oil. Serve hot.