Punjabi Samosa is a popular Indian snack known for its crispy exterior and flavorful filling. These triangular pastries are stuffed with a spiced potato and pea mixture, deep-fried to golden perfection, and are a beloved treat enjoyed across India and beyond.
Punjabi Samosa Recipe
Ingredients
For the Samosa Dough:
For the Samosa Filling:
Instructions
For the Samosa Dough:
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In a large mixing bowl, combine all-purpose flour, salt, and oil or ghee. Mix well to form a breadcrumb-like texture.
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Gradually add water and knead the mixture into a firm yet pliable dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
For the Samosa Filling:
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Heat oil in a pan. Add cumin seeds and let them splutter.
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Add ginger paste and green chili paste. Sauté for a minute.
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Add boiled and mashed potatoes, boiled green peas, garam masala, cumin powder, coriander powder, amchur, and salt. Mix well and cook for a few minutes.
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Stir in chopped fresh coriander leaves. Remove from heat and let the filling cool down.
Assembling and Frying:
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Divide the dough into small equal portions and roll each portion into a ball.
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Roll out each ball into a thin oval shape. Cut it into half to make two semi-circles.
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Take one semi-circle, fold it into a cone shape, and seal the edge using a little water.
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Fill the cone with the prepared potato filling, ensuring it's not too tightly packed.
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Apply water to the open edges and press to seal the samosa completely.
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Heat oil in a deep frying pan over medium heat. Once hot, carefully slide in the prepared samosas.
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Fry the samosas until they turn golden brown and crispy. Remove them using a slotted spoon and drain excess oil on a paper towel.
Serve:
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Serve Punjabi Samosas hot with tamarind chutney or mint chutney. Enjoy this delicious snack with a cup of hot tea.
Note
- Ensure the samosa dough is kneaded well to achieve a crispy texture.
- For an even more flavorful filling, you can add chopped green chilies, ginger, and other spices according to your taste.
- Be cautious while frying to achieve a crisp outer layer without overcooking the samosas.
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