Snacks

PUNJABI SAMOSA

November 20, 2019 by Nithya Leave a comment

Samosa is a classic snack dish from the state of Punjab. Who doesn’t love them?These crispy and spicy deep fried snacks are everyone’s favorite. I made these last week on a  lazy rainy afternoon with masala chai. I have had many of these from Bikanerwala at Karol Bagh,  New Delhi and later here in Bangalore at the famous Asha sweets in Malleshwaram. But when you make them at home, it is always exciting and fun to try out. Especially with my daughter who loves to help me in the kitchen, in editing and sometimes giving advice on the  technical aspect of my blog. I learnt that samosas are usually made with potato stuffing. You can also make it with a paneer or any vegetable stuffing. 

width:300px; padding:5px 0;"> logo

 

Samosas are believed to have been originated in Middle east and they have their own kheema or any meat stuffing. It is said to be introduced in the Indian sub continent by traders who were coming in for their ventures and left a mark with their cuisine. This is one snack which is served everywhere in streets, hotels, restaurants or any small outlets and cafes.

There have been many situations where I have struggled in getting perfect shape for the samosas. But with time and practice I have somehow managed to work on I and made these. The perfect samosas are the result of your dough and the flakiness is there on the crust.This gives a crunchy and tasty feel to your tongue while you take a bite in to it. Also the accompaniments such as the Green Chutney or Sonth Ki Chutney adds a tingling flavour to your taste buds. Try out these cute little samosas and let me know how they turned out.

 

 

Print Recipe
 PUNJABI SAMOSA
A tasty deep fried snack with potato filling fro the state of Punjab.
Cuisine punjabi
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
FOR THE FILLING
Cuisine punjabi
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
FOR THE FILLING
Instructions
  1. In a bowl add maida, salt, carom seeds and salt.
  2. Adding water slowly knead a soft and pliable dough and set to rest for 20 minutes.
  3. Add oil in a pan followed by cumin and grated ginger.
  4. Fry till the ginger and cumin turn colour.
  5. Boil and peel the potatoes. Mash them and it in the pan.
  6. Add red chilli powder, turmeric powder, salt and garam masala powder.
  7. Mix well till all the spices and blended well.
  8. Dry roast coriander seeds in a small laddle. Powder it once cooled and set iit aside.
  9. Add frozen peas to the potato mixture now.
  10. Mix well and add powdered coriander seeds.
  11. Mix well and allow it to cool.
  12. Make small balls out of the maida pastry dough. Dust it with flour.
  13. Flatten it with a rolling pin.
  14. Cut in the centre of the samosa pastry.
  15. With the help of your fingers apply water on the edges of the samosa .
  16. Fill it with the stuffing carefully now.
  17. Close it carefully.
  18. Samosa is ready to be fried. Make all the samosas similarly.
  19. Heat oil in a pan and slowly drop the samosas one by one.
  20. Fry till golden brown.
  21. Serve it with green chutney and gulp it down with masala chai.
Recipe Notes

Adding ghee to the dough imparts crunchiness while frying.

Always ensure to keep the flame medium for frying as the outer region may get cooked and inner not.

You can add cashews and raisins in the potato stuffing for that nutty flavour. Fry till golden brown to get crunchy samosas.