Punjabi Samosa Recipe

Punjabi Samosa Recipe

Serve:6 Person

Time- 30min

Ingredients:

For Samosa Stuffing 

• 4.5 teaspoons Coriander seeds (sabut dhaniya)
• 1.5 teaspoon Anardana powder (dried pomegranate seeds powder)
• 6 small or 4.5 cups Potatoes boiled, peeled and chopped
• 1.5 cup Green peas boiled
• 4.5 tablespoons Oil
• 1.5 teaspoon Cumin seeds
• 3 large Green chili chopped finely
• 1.5 teaspoon Ginger paste or freshly grated or crushed
• Salt - to taste
• 3 teaspoon Red chili powder
• 1.5 teaspoon Amchur powder (dried mango powder)
• 1.5 teaspoon Garam masala
• 3 tablespoons Cilantro or coriander leaves finely chopped

For dough:

• 3 cup All-purpose flour (Maida)
• Salt - to taste
• 0.75 teaspoon Ajwain (carom seeds)
• 6 tablespoons Ghee (clarified butter)
• Half Cup Water
• Oil for deep frying

Instructions 

Making stuffing:

• Boil the potatoes and peas in the pressure cooker.
• Once potatoes are cool to touch, peel the skin and discard. Chop them into small pieces.
• Take coriander seeds and anardana powder in a pan on medium heat.
• Dry roast with stirring constantly till you get the good aroma of coriander seeds.
• Remove it to the plate or bowl or directly into the mortar. Make a coarse powder out of it.
• Heat the oil in the same pan on medium heat.
• Once hot add cumin seeds and allow them to sizzle.
• Then add chopped chilies and ginger paste. Saute for a minute.
• Now add potato and peas along with salt, red chili powder, amchur, garam masala, and prepared coriander-pomegranate powder.
• Mix well and cook for 2-3 minutes.
• Lastly, add chopped coriander leaves
• and turn off the stove.
• Stir well and remove it to a bowl and let it cool down.

Making the dough:

• Take all-purpose flour, salt, and ajwain in a bowl. Mix.
• Add ghee. Using your fingertips, start rubbing the ghee and flour, mix thoroughly.
• It will look like a crumbly mixture.
• Now start adding little water at a time and knead into smooth and little stiff dough.
• Cover and let it rest for 15-20 minutes. Meantime stuffing will also get cool down.

Making a samosa recipe:

1. After the resting time, knead the dough two-three times to make it smooth.
2. Divide it into 5 equal portions. Make a smooth ball.
3. Work with one flatten disc at a time. Roll into a 6-7 inch diameter circle.
4. Using a knife, cut into half.
5. Now work with a one-half circle at a time. Apply the water around the edges using a brush or fingertips.
6. And make a cone shape by folding (by overlapping slightly). Press it and seal that part properly.
7. Put the two-three spoonful of stuffing in it.
8. Apply the water on the inside edges of the cone. And press it to seal properly.
9. Repeat the same shaping process for the rest of the samosa.
10. Keep the shaped one covered with a kitchen towel so they do not dry out.
11. Once you are almost done shaping, heat the oil on medium heat for deep frying.
12. The temperature of the oil should be just hot. (Not hot like we do for frying pakora).
13. Slide 3-4 pieces at a time carefully into the hot oil. You can see they are sunk into the bottom. Now LOWER the heat and continue frying. You need to adjust the gas heat throughout the frying process to maintain the temperature of the oil and make sure that oil does not get too hot.
14. After some time, they will float on top. In the frying process keep turning occasionally till it gets brown.
15. You will notice they start to get brown and no more raw doughy part found.
16. If planning to go for double frying for serving to guests later on, then remove them from the oil at this stage. When able to eat/serve, fry again till golden brown on medium-low heat.
17. But if you are serving right away then single frying would do the job. Let them fry till they are golden brown and crisp. Drain the excess oil and remove them.
18. Place them into a paper towel-lined plate.
19. Fry rest of them.