Quick Mini Punjabi Samosa
1 cup all-purpose flour
2 tbsp shortening
½ tsp salt
1 tsp ajwain seeds
Water to make dough
1 large potato
2 tsp crushed coriander seeds
½ tsp crushed fennel seeds
½ tsp red chili flakes
4-5 tbsp chopped coriander leaves
½ tsp black salt
Salt to taste
Oil for deep frying
Add flour, salt, ajwain and shortening in a bowl.
Rub shortening and flour with your fingers to resemble bread crumbs.
Add enough water to make stiff dough.
Peel and cube potatoes.
Place in a microwave safe bowl along with handful of water and cook for 6-7 mins. (add green peas and chopped carrots if you wish)
Drain excess water and mash with a fork. Leave few small pieces intact.
Add coriander seeds, fennel, black salt if using, chili and coriander leaves.
Check seasoning and keep aside.
Make lemon size balls of the dough and roll to rounds of uniform thickness. Keep covered otherwise they dry out.
Two ways to use the wrapper. Cut rounds into 2.
Take a heaped tsp of filling and place on one side of wrapper. Dip your finger in water and run around the edges. Fold the other half over the filling. Press lightly with your finger and use a fork to close out completely. This is the easiest method.
For regular samosa shape, see picture. Fold half of the wrapper. Rub water on the edge and place the other side edge over it. Press with fingers to close. Now fill the cone. Again rub water over the edges and press to seal the edges. Keep covered till all wrappers are used up.
Heat oil and fry few samosas at a time. Keep medium heat so it cooks and browns evenly.
Serve with ketchup or green chutney.