Punjabi Samosa Gujiya

Ingredients list for Punjabi Samosa Gujiya

• 4-5 medium Potatoes peeled and cut into ½-inch cubes
• 1 tablespoon Oil
• ½ cup Shelled green peas boiled
• + for deep frying Oil 2 tablespoons
• 1 teaspoon Cumin seeds
• 1 inch Ginger finely chopped
• 3-4 Green chillies finely chopped
• 1 teaspoon Red chilli powder
• 1 teaspoon Dried mango powder
• 1 teaspoon Garam masala powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• For Gujiya dough
• 1 cup Refined flour (maida)
• 3 tablespoons Ghee

Method

1. To prepare gujiya dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.
2. To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, ginger, green chillies and potatoes, mix and cook for 1 minute. Add red chilli powder, dried mango powder, garam masala powder and salt and mix well.
3. Sprinkle some water on top, cover and cook till potatoes are done.
4. Add green peas and cook for 5 minutes on low heat. Add chopped coriander and mix well. Remove from heat and set aside to cool.
5. Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
6. Heat sufficient oil in a kadai. Deep fry the gujiyas on low heat till they become crisp and golden. Drain onto an absorbent paper.
7. Serve hot.