1tablespoonsCilantro or coriander leavesfinely chopped
1cupAll purpose flour (Maida)
Salt - to taste
¼teaspoonAjwain (carom seeds)
2tablespoonsGhee (clarified butter)
Oilfor deep frying
Boil the potatoes and peas in pressure cooker.
Once potatoes are cool to touch, peel the skin and discard. Chop them into small pieces.
Take coriander seeds and anardana powder in a pan on medium heat.
Dry roast with stirring constantly till you get the nice aroma of coriander seeds.
Remove it to the plate or bowl or directly into mortar. Make coarse powder out of it.
Heat the oil in the same pan on medium heat.
Once hot add cumin seeds and let them sizzle.
Then add chopped chilies and ginger paste. Saute for a minute.
Now add potato and peas along with salt, red chili powder, amchur, garam masala and prepared coriander-pomegranate powder.
Mix well and cook for 2-3 minutes.
Lastly add chopped coriander leaves
and turn off the stove.
Stir well and remove it to a bowl and let it cool down.
Making the dough:
take all purpose flour, salt and ajwain in a bowl. Mix.
Add ghee. Using your fingertips, start rubbing the ghee and flour, mix thoroughly.
It will look like crumbly mixture.
Now start adding little water at a time and knead into smooth and little stiff dough.
Cover and let it rest for 15-20 minutes. Meantime stuffing will also gets cool down.
Making samosa recipe:
After the resting time, knead the dough two three times to make it smooth.
Divide it into 5 equal portions. Make smooth ball and flatten it between your palm.
Work with one flatten disc at a time. Roll into 6-7 inch diameter circle.
Using knife, cut into half.
Now work with one half circle at a time. Apply the water around the edges using brush or fingertips.
And make cone shape by folding (by overlapping slightly). Press it and seal that part properly.
Put the two three spoonful of stuffing in it.
Apply the water on the inside edges of the cone. And press it to seal properly.
Repeat the same shaping process for rest of the samosa.
Keep the shaped one covered with kitchen towel so they do not dry out.
Once you are almost done shaping, heat the oil on medium heat for deep frying.
The temperature of the oil should be just hot. (Not hot like we do for frying pakoda).
Slide 3-4 pieces at a time carefully into hot oil. You can see they are sank into the bottom. Now LOWER the heat and continue frying. You need to adjust the gas heat throughout the frying process to maintain the temperature of oil and make sure that oil does not get too hot.
After some time, they will float on top. During the frying process keep turning occasionally for even browning.
You will notice they starts to get brown and no more raw doughy part found.
If planning to go for double frying for serving to guests later on, then remove them from the oil at this stage. When ready to eat/serve, fry again till golden brown on medium-low heat.
But if you are serving right away then single frying would do the job. Let them fry till they are golden brown and crisp. Drain the excess oil and remove them.