Punjabi Samosa Recipe
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.
Ingredients
- 2 cups all-purpose flour (maida)
- 1/4 cup oil or ghee
- Salt to taste
- Water for kneading
- 2 cups boiled and mashed potatoes
- 1/2 cup boiled green peas
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon amchur (dry mango powder)
- Salt to taste
- Chopped fresh coriander leaves
- Oil for deep frying
For the Samosa Dough:
For the Samosa Filling:
Instructions
- In a large mixing bowl, combine all-purpose flour, salt, and oil or ghee. Mix well to form a breadcrumb-like texture.
- 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.
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add ginger paste and green chili paste. Sauté for a minute.
- 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.
- Stir in chopped fresh coriander leaves. Remove from heat and let the filling cool down.
- Divide the dough into small equal portions and roll each portion into a ball.
- Roll out each ball into a thin oval shape. Cut it into half to make two semi-circles.
- Take one semi-circle, fold it into a cone shape, and seal the edge using a little water.
- Fill the cone with the prepared potato filling, ensuring it's not too tightly packed.
- Apply water to the open edges and press to seal the samosa completely.
- Heat oil in a deep frying pan over medium heat. Once hot, carefully slide in the prepared samosas.
- 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 Punjabi Samosas hot with tamarind chutney or mint chutney. Enjoy this delicious snack with a cup of hot tea.
For the Samosa Dough:
For the Samosa Filling:
Assembling and Frying:
Serve:
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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