Samosa- Punjabi style

Name: Samosa- Punjabi style
Total time: 3300 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 1 Cup all purpose flour; 3 Tablespoons ghee (clarified butter); 1/4 Teaspoon seeds carom (ajwain); To Taste salt; 1 Cup potato boiled and mashed; 1/8 Cup green peas boiled; 3/4 Teaspoon garam masala; 1/2 Teaspoon mango powder dry (aamchur); 1 Teaspoon ginger chili paste green; 1 Teaspoon cumin Seeds; To Taste salt; 1 Pinch asafetida; 1 Tablespoon coriander leaves chopped; 1 Teaspoon oil; 1 Pinch turmeric powder; 2 Cups oil for deep frying

Shivani Nair @cook_7804171

Austin, TX, USA

Samosa is India's popular snack item. This punjabi style samosa will have flavorful filling made with potato, green peas and some spices. This can be served with tamarind chutney.

Shivani Nair @cook_7804171

Austin, TX, USA

Samosa is India's popular snack item. This punjabi style samosa will have flavorful filling made with potato, green peas and some spices. This can be served with tamarind chutney.

Saved

Ingredients

55 mins

10-serving

1 Cupall purpose flour
3 Tablespoonsghee (clarified butter)
1/4 Teaspoonseeds carom (ajwain)
To Tastesalt
1 Cuppotato boiled and mashed
1/8 Cupgreen peas boiled
3/4 Teaspoongaram masala
1/2 Teaspoonmango powder dry (aamchur)
1 Teaspoonginger chili paste green
1 Teaspooncumin Seeds
To Tastesalt
1 Pinchasafetida
1 Tablespooncoriander leaves chopped
1 Teaspoonoil
1 Pinchturmeric powder
2 Cupsoil for deep frying

Saved

Steps

55 mins

1

For covering, take a bowl and mix all the dry ingredients well
2

Knead tight dough, cover it with a damped cotton cloth and keep it aside
3

Take a pan, heat oil on medium heat for 15 seconds
4

Add cumin seeds and once it sizzles add asafetida
5

Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit)
6

Add ginger and green chilli paste, mix it well
7

Add boiled and mashed potatoes, mix it well
8

Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well
9

Keep it for 4-5 minutes on the stove and stir continuously
10

The stuffing is ready, it will look like Image 1, keep it aside and let it cool down for at least 20 minutes. (Tip: To cool it faster spread it on a flat plate)
11

Take the dough made for covering and divide it into 5 equal pieces
12

Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
13

Cut the big circle into two semicircles
14

Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image 2
15

Stick it and cone shape is ready
16

Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center
17

Use a little water, make area moisture and stick the two flaps together with your finger on that side. It will look as shown in Image 3
18

Repeat this for all the samosas
19

Heat the oil for deep frying on medium heat
20

Once oil is hot, reduce the heat to slow and put samosa in oil for frying
21

Make sure that samosa should be submerged fully in oil
22

Fry each side of samosa for 3-4 minutes or till it gives light golden in color
23

Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
24

Keep samosa on kitchen towel to remove the access oil. Samosas are ready
25

Serve it with sweet and sour sauce (chutney) made with tamarind and dates
26

Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.