Lahori Samosa

Over two centuries, every tea time has included Samosa and Garam Chai. It is believed that Samosa was first introduced at Lahore railway station and spread to all the corners of India along every train stop. Every railway station had the hawkers selling Samosa and Garam Chai. It is no wonder that the Samosa with traditional stuffing is also called Lahori Samosa.

Ingredients

For Dough:

• 500 gm maida (refined flour)
• 1/2 cup ghee or oil
• 5 gm ajwain
• Salt
• Water
• Oil for deep frying the samosas

For Filling:

• 500 gram potatoes – boiled, peeled and chopped
• 1/2 cup ghee
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp red chilly powder
• 2-3 green chilies
• 2 tsp ginger
• 1 lime
• 1 Tbsp coriander leaves
• Salt
• 1/3 cup green peas
• 2 tsp chaat masala powder
• 1 tsp fennel seeds ( saunf )
• 1/2 tsp garam masala

How to make Lahori Samosa

1. Chop the green chilies, ginger and the coriander leaves.
2. Mix all the ingredients for the dough except water and rub thoroughly.
3. Sprinkle water and make a hard dough. Set aside for about 10 minutes.
4. Divide the dough into round portions as per the size of the samosas required.
5. Heat the ghee and add cumin, when crackling add ginger and saute.
6. Add the rest of the ingredients excluding the final four and sauté for five minutes.
7. Mix in the rest of the ingredients, including the potatoes and mix well.
8. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
9. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
10. Stuff the potato mixture and then seal the upper edges.
11. Repeat with the rest.
12. Deep fry in oil till golden brown and serve.