Punjabi Samosa
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 15-20 mins
Servings: 8-10 |
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Delicious and crisp punjabi samosa…this is a snack which doesnt need much introduction…its a very common and one of the scrumptious street food almost all through out India…here’s a easy recipe to follow…
Required ingredients
For the dough
- 2 cups maida /all purpose flour
- 1 tsp carom seeds
- Salt to tase
- 1/2 cup oil or ghee
- Water to knead the dough
- Oil for deep frying
For the filling
- 1 onion - sliced
- 3 medium sized potatoes - boiled and roughly chopped
- 1/2 cup green peas
- 2-3 green chillies - finely chopped
- 1/2 tsp grated ginger
- 1 tsp cumin seeds/zeera
- 1/2 tsp black pepper powder
- 1/2 tsp coriander powder
- A pinch of asafoetida/hing
- Salt to taste
- 2 tbsp oil
Directions & How to
Preparing the filling
- Heat oil in a pan, add cumin seeds and asafoetida, when it crackles, add onions and saute till it turns soft.
- Mix chillies and ginger and, fry for a minute, add green peas and stir well.
- Mix in salt, pepper powder and coriander powder, cover and cook for 2-3 minutes or till the peas are cooked through.
- Mix in potatoes, mash them a little and saute again for around 2 minutes. Leave it cool before using it.
Preparing the Samosa
- In a mixing bowl, combine flour, salt, carom seeds and oil. Rub the flours with your fingers to form a crumby texture.
- Now add water little by little and try to bring it together and knead it to a firm dough. Cover the bowl and leave it to rest for 15-20 minutes.
- Before proceeding to roll it knead it well once again for 2-3 minutes.
- Divide the dough into 6 portion, roll each portion into a chapati and cut into halves or semi circles.
- Take a half part and on the straight end apply a little water and shape it up into a cone. Put spoonful of filling and seal the edges carefully using a little water.
- Repeat with the remaining halves and filling to make more samosas.
- Heat oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
- Serve hot with a chutney of your choice or ketchup.
