Punjabi Samosa

Ingredients

• 1 cup Maida (all-purpose flour) (heaped)
• 1/4 Teaspoon Baking powder
• 60 Grams Butter (2 heaped Tablespoons)
• 1/2 Teaspoon Salt
• Ice water (as needed to knead the dough)
• Oil (as needed, for frying)
• 1 cup Finely chopped onion
• 4 Potato (boiled)
• 1/4 cup Boiled green peas
• 1/2 Teaspoon Fennel seeds
• 1 Tablespoon Coriander powder
• 1 Teaspoon Dried mango powder (Amchur)
• 1/2 Teaspoon Pepper powder
• 1 1/2 Tablespoons Ginger-green chili paste
• as needed Salt
• 1/2 Teaspoon Kala namak (black salt)
• 1/4 Teaspoon Turmeric powder
• 1/2 Teaspoon Garam masala powder

Instructions

1. Prepare the outer dough: Sift the maida with baking powder and salt twice. Mix in the butter until it's rubbed evenly through the flour. Finally sprinkle in ice water and knead into a stiff dough. Beat and knead the dough well, then cover with a damp cloth and rest for 30 minutes.
2. Make the masala: Heat a little oil in a pan, add fennel seeds, and once they pop, add the ginger-green chili paste. Add the finely chopped onion and saute until reddish. Finally add the coriander powder, garam masala powder, and a little sugar if you like. Peel and crumble the potatoes and add them to the pan along with the boiled peas. Mix until fragrant, then add turmeric powder, salt, pepper powder, mango powder, and black salt, mix, and remove from heat. Once cooled, shape into lemon-sized balls.
3. Samosa method: Shape the kneaded maida dough into small balls and roll each into an oblong sheet (a little thick). Cut each sheet in half down the middle. Wet the entire edge with a little water. Bring the straight edge to the center and seal it into a cone shape. Place a masala ball in the center of the cone. Press the edges together to seal. Shape all the samosas this way, cover with a damp cloth, and refrigerate for 1/2 hour.
4. Heat oil to a moderate temperature and deep-fry until golden brown. Serve with mint chutney, sweet chutney, and tomato sauce. (The sweet chutney is given in the Pani Puri recipe's notes.)