Name: Punjabi Samosa
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 14 samosas
Ingredients: 2 cups unbleached all purpose flour; 1 tsp ajwain seeds ((carom seeds)); 1 tbsp vegetable oil; 3/4 tsp salt; 5 medium potatoes ((yellow or red, boiled until tender and coarsely chopped)); 1/2 cup peas ((frozen peas work best here. If using fresh, cook the peas until tender before using)); 1 tsp ginger ((grated)); 2 tbsp cilantro ((minced)); 1 tsp vegetable oil; 1 tsp cumin seeds; 2 tsp coriander powder; 1/2 tsp turmeric; 1 tsp pomegranate seed powder ((anardana powder, optional)); 1 tsp chaat masala ( (both the chaat masala and the pomegranate seed add tartness. You can if you just can't get these, substitute with the juice of half a lemon)); 1/2 serrano pepper ((or jalapeno, minced)); Salt to taste; Vegetable oil for deep frying ((you need enough for the samosas to be mostly immersed while frying))