Punjabi Samose

Name: Punjabi Samose
Cuisine: Indian
Ingredients: For The Punjabi Samosa Dough; 1 cup maida; 2 tbsp oil; 1/4 tsp carom seeds; As Per Taste salt; For Samosa Stuffing; 2 1/4 cups boiled potato cubes; 3/4 cup boiled green peas; 2 tbsp oil; 1 pinch heeng; 1/2 tsp cumin seeds; 1 tsp whole coriander seeds; 1 tsp fennel seeds; 1 tsp green chilli paste; 1/2 tsp ginger paste; 1 1/2 tsp garam masala; 1/2 tsp amchoor; As Per Taste Salt; 2 tbsp finely chopped coriander; As required Oil for deep frying

Ruchika Anand @FYS_feed_your_soul

Samosas are superhit street food.
#TheChefStory
#ATW1
#streetfood

Ruchika Anand @FYS_feed_your_soul

Samosas are superhit street food.
#TheChefStory
#ATW1
#streetfood

Saved

Ingredients

For The Punjabi Samosa Dough
1 cupmaida
2 tbspoil
1/4 tspcarom seeds
As Per Tastesalt
ForSamosa Stuffing
2 1/4 cupsboiled potato cubes
3/4 cupboiled green peas
2 tbspoil
1 pinchheeng
1/2 tspcumin seeds
1 tspwhole coriander seeds
1 tspfennel seeds
1 tspgreen chilli paste
1/2 tspginger paste
1 1/2 tspgaram masala
1/2 tspamchoor
As Per TasteSalt
2 tbspfinely chopped coriander
As requiredOil for deep frying

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Steps

1

Take maida in a bowl
Add salt, ajwain, and oil to it
Mix with hand
Add water slowly and knead a tight dough
Once done keep it covered for 30-40 minutes
2

For the filling
Heat a pan
Add oil
Add cumin seeds, chopped onion n ginger paste
Sauté for sometime
When onions turn pink then add salt, red chili powder, Coriander powder, and amchoor powder.
3

Stir nicely and add peas and potato cubes, mash a bit with a mashed.
Stir again a sauté for 2-3 min till all the ingredients in the pan get in Stir again a sauté for 2-3 min till all the ingredients in the pan get incorporated well
There shouldn’t be any water in the mix
4

Remove from the heat and keep aside to cool.
5

Making of samosa
Pinch a lemon size dough
Roll it on a flat surface like a chapati
Cut it in the middle to make two hemispheres
Now hold one half in the hand making it like a cone
Seal the edge with help of water
Stuff in the filling and seal the circumference of the samosa
Giving the shape required
6

For frying
Heat oil in a wok
When it’s hot enough
Slide in the prepared samosas
Make sure heat is on low while frying
7

Keep turning in between so that it gets fried from all the sides
8

Once they are nice brown from all the sides drain them out on an absorbent paper.
9

Enjoy hot samosas with green chutney and tamarind chutney.