PUNJABI SAMOSA
A tasty deep fried snack with potato filling fro the state of Punjab.
| Servings | Prep Time |
| 6pieces | 30minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
FOR THE FILLING
- 2number Potatoes
- 1/4cup Frozen peas
- 1/2tsp Grated Ginger
- 1/2tsp cumin
- 2tsp Oil
- 1/2tsp Turmeric Powder
- 1/2tsp Red Chilli Powder
- 1/2tsp Garam Masala Powder
- To taste salt
- 1tsp Coriander Seeds
Instructions
- In a bowl add maida, salt, carom seeds and salt.
- Adding water slowly knead a soft and pliable dough and set to rest for 20 minutes.
- Add oil in a pan followed by cumin and grated ginger.
- Fry till the ginger and cumin turn colour.
- Boil and peel the potatoes. Mash them and it in the pan.
- Add red chilli powder, turmeric powder, salt and garam masala powder.
- Mix well till all the spices and blended well.
- Dry roast coriander seeds in a small laddle. Powder it once cooled and set iit aside.
- Add frozen peas to the potato mixture now.
- Mix well and add powdered coriander seeds.
- Mix well and allow it to cool.
- Make small balls out of the maida pastry dough. Dust it with flour.
- Flatten it with a rolling pin.
- Cut in the centre of the samosa pastry.
- With the help of your fingers apply water on the edges of the samosa .
- Fill it with the stuffing carefully now.
- Close it carefully.
- Samosa is ready to be fried. Make all the samosas similarly.
- Heat oil in a pan and slowly drop the samosas one by one.
- Fry till golden brown.
- 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.