Can someone please post a recipe for samosa. I could go and search the net but I have faith that Gupshup members will come up with a better recipe (You are allowed to outdo eachother as well :D). Also, be kind enough to put the English equivalent of the ingredients used to make the samosas.
Bhot Bhot Shukriya
PS: a phool for you guys in advance 
Kon se wale, meethe ya namkeen?
Murghi wale, qeeme wale ya sabzi wale?
Sabah :) Lets start with the basic first please i.e aaloo walay and namkeen and then please also do share the recipe for keemay, sabzi and murghi.
Thanks :>
Aloo wale?
Punjabi ho ke sabzi kha rahe haiN hampf. I don’t have recipe for aloo wale :o
Murghi wale are easier, so you’ll get that.
Filling:
½ kg Boneless chicken (breast part)
½ kg peeled potatoes, cut in tiny little squares
half a cup green peas if you like ‘em
1 onion
Ginger and garlic
Salt acc. To taste
1 tsp zeera powder
1 tsp coriander powder
2 tsp red chilli pepper or acc to taste
Aata
½ - 1 kg white flour
half a tsp zeera
salt and a little sugar
some oil or butter
milk
Method
Chicken ka qeema kar leiN together with onion, ginger and garlic
Heat a vessel - add qeema and all of the pieces
Cook on slow heat, don’t add oil or ghee, qeema will cook in its own water.
Add potatoes when qeemas is half way through. Bhoonofy it till potatoes are done.
Add green peas and stir for another 5-10 min
Remove from heat
Mix all ingredients for aata into a smooth dough.
Abhi, make small balls of aata and roll them out in round shaped rotis, you can pre-cook these roties or just cut each roti in two and make a cone. Stuff with the filling and seal with some maida-pani mixture.
Deep fry the samosa and wupti, samosa tayar.
I use Mission ranch tortillas in leu of making the ata myself. It's easier and simpilar to use and use use flour/water paste to seal it.
sabah baji you put aloo and matar in your qeemay walay samosay? hmmm...i never had that...does it taste better than with just plain qeema?
5Abi bhai for alloo samosay, the recipe is the same as sabah baji posted but the filling recipe is different...
there are many ways to make the filling according to the taste you like...
firstly wash the potatoes and put them to boil in excess water and keep boiling till they are very soft...you can check when the potatoes r totally done by taking a knife and putting it thru the potatoes at intervals...turn the stove off when the knife easily slides thru all the potatoes...
then peel the potatoes...be careful they will be hot...you can cut them with a knife and put them in cold water and keep changing the water to cool them down before peeling...
then mash them thoroughly using ur hands...or u can also use a fork if u want...
then its time to add the spices...
add salt, red pepper powder, to taste...in it add very small amounts...like for three large potatoes, u can add half tea spoons of cumin(zeera) seeds [if you are able to get roasted cumin powder (bhuna zeera powder) thats even better] and fenel seed (sonf) each, 1 teaspoon anaardaana (dried pomogrenate seed powder) or amchoor powder (unripe mango powder) for khatai...
then mix everything thoroughly....
then put a little oil in a frying pan and put this filling mixture there, keep stirring it in the frying pan and cook it for about 15 minutes in low/med flame until its all kind of cooked...
and then back to sabah baji's recipe...
good luck :D
Thanks Sabah and Irem. I have it printed now and will experiment with it or have someone experiment with it tomorrow on Eid :halo: