Punjabi Masala Samosa

Take the maida in a large bowl and add the ghee to it. Mix them well. Add the salt too.

Start making the dough by adding the water. Make a slightly tight dough. Keep it aside for 30 minutes.

In a pan, add in the 1 tablespoon oilL and start heating it on low-medium flame. Add the green chillies and the green peas and saute them for 1 min. Cover the pan for 3 minutes so that the peas get soft.

Open the lid and add the crumbled potatoes. Add all the spices one by one. Add in the salt.

Cook the mixture for 5-7 minutes on medium flame. Take it out in a bowl so that it cools down quickly.

After 30 minutes, again knead the dough until smooth and soft. Make 8-9 balls from it. Take a ball and flatten it using your hands. Roll it using a rolling pin into a circle with diameter of 6-7 inches

Then take a half poori and apply some water with your finger on the diameter side but only half-way. Make a cone by sealing the half below part with half upper part of the poori. Press them firmly so that it gets sealed completely.

Fill the cone with the stuffing(2-2.5 tbsp). Apply some water on the inner circle side of the cone and then bring the two sides close by pushing the stuffing inside and then seal the samosa.

Make all the samosas like this and keep them aside for 30 minutes. Make sure that they are covered with a moist cloth.

After 30 minutes, heat oil in a large pan (the oil's quantity should be sufficient enough to cover the samosas completely).

The flame should be on low. Start frying the samosas on a low flame and low hot oil. This will prevent the formation of bubbles on the surface of the samosa. Frying 1 batch of samosas would take 8-10 minutes.