One of the most famous snack or starter is Punjabi samosa. The traditional Punjabi samosa is large in size and is filled with mashed potato and few spices, sometimes you can see peas, cashew nut and raisins, the combination gives more flavour and the filling becomes tastier. The filling in the samosa can be of your choice. I used to have this Punjabi samosa in few places only where there were famous and served with two chutney (green or hari chutney and tamarind chutney), which were delicious.
To make crispy samosa, you need to use Maida (all-purpose flour), water, ajwain, salt and ghee or dalda or oil. The dough for the pastry I have made it with the scratch, I have used both ghee and oil or just ghee. If you want can use the ready-made samosa sheets which are available in the market, but it will not give the taste of homemade pastry, can try at least once. The filling can be made in advance and keep it aside but I have given you very simple and easy filling but tastes delicious. When I say deep fry means, it should be fried like deep fried.
Filling
Dough
Frying samosas