Punjabi Cuisine

Ingredients

Preparation

• In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring.
• Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender.
• Blend flour with second water, add to mixture, and stir until mixture boils and thickens.
• To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough.
• Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
• Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger.
• Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel.

Condiments

Serve with cilantro or mint chutney