There’s something so comforting about indulging in hot snacks when it is pouring outside. This is why foods like samosas, vadas, bhajiyas are so popular in the monsoon. It is definitely not a good idea to order in or visit your local thelas because you have no control over the hygiene standards and also the kind and quality of ingredients they use. A number of them reuse cooking oil which is dangerous for your health. Eating outside is a sure shot way to get heart diseases, diabetes, obesity and even cancer. This is why it is best to cook food at home and eat. It is okay to eat homemade deep fried foods once in a while. This Punjabi samosa recipe by Chef Mohammad Shiraz, Hilton Bangalore Embassy Golflinks is just perfect for those rainy days. Also Read - In Sweet Gesture, Vicky Kaushal's Fan Brings Him Samosa, Jalebi at Indore Airport, His Reaction Will Win Your Heart

Punjabi samosa Also Read - Indian Restaurant in UK Attempts to Send Samosa Into Space, it Crash-lands in France

Boiled Potatoes peeled ½-inch cubes 200gms
Oil 1 tablespoon
Shelled green peas boiled 50 Gms
Oil 1 litre
Cumin seeds 1 teaspoon
Ginger finely chopped 1 teaspoon
Green chillies finely chopped 3-4 nos
Red chilli powder 1 teaspoon
Dried mango powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons Also Read - Bizarre! Man Shoves Whole Samosa up his Rectum to Sneak it into His Prison Cell

For dough
Ghee Vanaspati 100 gms
Water 200 ml
Refined flour (maida) 500 Gms

Method of preparation:

To prepare the dough
• To prepare the dough, sift the flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.

To prepare the stuffing
• Heat 1 tablespoon oil in an iron kadhai.
• Add cumin seeds, ginger, green chillies and potatoes, mix and cook for 1 minute. Add red chilli powder, dried mango powder, garam masala powder and salt and mix well.
• Add boiled potato cubes and cook further
• Add chopped coriander and mix well. Remove from heat and set aside to cool.
• Heat sufficient oil in a Kadai. Deep fry the samosas on low heat till they become crisp and golden.
• Drain onto an absorbent paper.
• Serve with sweet chutney