PUNJABI SAMOSA HOW TO
To have a better idea of how to go about this, have a look at my mini aloo samosa recipe, which uses the same technique. Roll each one out to a thin small roti, and divide each roti in half in the shape of a semi circle. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and ser aside for about 15 minutes.ĭivide the dough into 6 balls. Rub together utnil the flour becomes crumbly, then slowly add the warm water while kneading. Squeeze in the lemon juice, then add the chopped coriander and green chillies. Mix and you’re done!Īdd the oil, ajwain and salt into the flour. Then add the potatoes, red chilli flakes and adjust salt. Now add the peas and fry them a little bit until they soften. Fry for a couple of minutes, then add the ginger and garlic pastes.įry for a minute then add the red chilli powder, coriander powder, turmeric, garam masala and salt. Let them splutter then add the limro leaves (chopped) and the chopped onion. Heat the oil, then add the cumin and fennel seeds. Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)