Website of the Year India 2015



Punjabi Samosa Recipe

Punjabi Samosa is a popular Indian Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • For the outer cover:
  • 1 cup - all - purpose flour
  • 1 tbsp - oil
  • 1 tbsp - Ghee
  • 1/4 tsp - carom seeds/ajwain
  • Water to knead dough
  • For the filling:
  • 2 large - Potatoes (boiled, peeled, mashed along with small pieces)
  • 1/2 tsp - cumin
  • 1/2 tsp - Ginger crushed
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Garam Masala powder
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - coriander seeds, roast in dry pan and crush it
  • 1/4 tsp - Lemon juice
  • 1/4 tsp - dry mango/amchur powder
  • 1/2 cup - Green peas (optional)
  • Coriander leaves - a few, chopped
  • 1 tbsp - oil for sauteing the mixture
  • Oil - 8 tbsp (or more for frying)
  • Salt - to taste
  • How to Make Punjabi Samosa:

    1. For the dough: Add oil, ghee, ajwain and salt to the flour and mix to make a crumbled mixture.
    2. Then add more water little by little, kneading into soft dough (not too soft).
    3. Cover with moist cloth, keep aside for 30 minutes.
    4. For the filling:
    5. Heat oil in a pan, add cumin seeds followed by ginger.
    6. Add the mashed potato, green peas and add all the masala powders.
    7. Give a nice toss until well blended.
    8. Now add the lemon juice, add the coriander leaves.
    9. Let the mixture cool.
    10. Shaping and filling:
    11. Make a thin 5-inch diameter round with some dough. Like we make chapatti.
    12. Cut into two halves.
    13. Take one semi-circle one, join the two corners of the straight line to form a cone.
    14. Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
    15. Meanwhile, heat the oil in deep pan or deep fryer.
    16. Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.
    17. Drain on paper towel.
    18. Serve hot with green and tamarind chutneys or tomato ketchup. Recipe courtesy: Dishes from My Kitchen
    19. http://www.dishesfrommykitchen.com/



     

    Bawarchi of the Week

    Hazeena Seyad

    Hazeena Seyad

    A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

    know more