Chop carrot and coriander leaves finely. Then measure and keep all the other ingredients given for the stuffing. Pressure cook potatoes for 3 whistles.
Just crumble the potato with your fingers, don't make it mushy. Heat oil in a pan, add jeera and let it splutter. Then add ginger - garlic paste and saute for a few seconds, till the raw smell leaves. Now add carrot, peas and saute for 2 minutes, it need not be fully cooked, as we are going to fry it again. Then add crumbled potato.
Add turmeric powder, chilli powder, garam masala powder and required salt. Finally, garnish with coriander leaves and mix everything well.
For the Dough
To a bowl, add maida, carom seeds, required salt and sugar - lends golden colour to the samosa.
Pour ghee and first crumble the flour with your fingers. Then add water little by little and knead the dough for 5 minutes. The dough should be soft at the same time stiff. Cover it with a damp wet cloth and set aside for 15 minutes.
Then divide the dough into equal sized balls. Roll the dough to oval / oblong shape and cut it in the center with a knife or pizza cutter. It should not be thick or thin (refer tips for more details).
Spread water, with your fingers all over the straight edges. Press the edges gently, so it gets sticked and pull back the edges. Drop a green pea first, so the samosa holds the shape and the stuffing never oozes out. Then fill it with 1 or 2 tbsp of the stuffing, depending on the size of the samosas. Again spread water in the edges and seal it . Do the same with the remaining dough.
Heat oil in a heavy bottomed pan / kadai and drop the samosa carefully. Fry it in medium flame, on both sides till golden colour. Don't fry in high or low flame. Also fry only 2 at a time and don't crowd the oil. Drain it in kitchen towel.Enjoy this Punjabi samosa recipe with tomato sauce and mango mastani.