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Thread: Punjabi samosa

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    Default 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 ½-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









 

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