Recipe: Perfect Samosa- Punjabi style

Lucy Zimmerman

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Recipe: Perfect Samosa- Punjabi style Delicious, fresh and tasty.

Samosa- Punjabi style. Punjabi Samosa Recipe - About Punjabi Samosa Recipe: The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. You cannot have a better snack option at home when unexpected guests arrive! This is easy and fuss-free, you can simply dish up some hot and piping samosas along with a cup of.

This recipe is Vegan/Vegetarian As we approach the weekend, there is no other food that comes to my mind than these Golden, Crispy Samosas also known as 'Aloo Samosa.

This recipe is a proper North Indian Punjabi samosa recipe which you are going to love.

To get the right texture and flakiness in the samosa pastry cover, the dough has to be kneaded correctly and the right technique should be used for frying.

You can cook Samosa- Punjabi style using 16 ingredients and 26 steps. Here is how you cook that.

Ingredients of Samosa- Punjabi style

Prepare 1 Cup of all purpose flour.
It’s 3 Tablespoons of ghee (clarified butter).
Prepare 1/4 Teaspoon of seeds carom (ajwain).
You need To Taste of salt.
Prepare 1 Cup of potato boiled and mashed.
Prepare 1/8 Cup of green peas boiled.
Prepare 3/4 Teaspoon of garam masala.
It’s 1/2 Teaspoon of mango powder dry (aamchur).
It’s 1 Teaspoon of ginger chili paste green.
Prepare 1 Teaspoon of cumin Seeds.
You need To Taste of salt.
You need 1 Pinch of asafetida.
It’s 1 Tablespoon of coriander leaves chopped.
You need 1 Teaspoon of oil.
Prepare 1 Pinch of turmeric powder.
It’s 2 Cups of oil for deep frying.

There are two ways they are fried.

Apart from frying, they can be baked too for a low fat version.

By the way thank you for sharing the recipe i will must try.

Punjabi samosa hot or warm with imli chutney or tomato sauce. in north india, they also serve punjabi chole with samosa. its called as samosa chana chaat. the combo of samosa with masala chai is irresistible.

Samosa- Punjabi style instructions

For covering, take a bowl and mix all the dry ingredients well.
Knead tight dough, cover it with a damped cotton cloth and keep it aside.
Take a pan, heat oil on medium heat for 15 seconds.
Add cumin seeds and once it sizzles add asafetida.
Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit).
Add ginger and green chilli paste, mix it well.
Add boiled and mashed potatoes, mix it well.
Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well.
Keep it for 4-5 minutes on the stove and stir continuously.
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).
Take the dough made for covering and divide it into 5 equal pieces.
Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter.
Cut the big circle into two semicircles.
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.
Stick it and cone shape is ready.
Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center.
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.
Repeat this for all the samosas.
Heat the oil for deep frying on medium heat.
Once oil is hot, reduce the heat to slow and put samosa in oil for frying.
Make sure that samosa should be submerged fully in oil.
Fry each side of samosa for 3-4 minutes or till it gives light golden in color.
Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel.
Keep samosa on kitchen towel to remove the access oil. Samosas are ready.
Serve it with sweet and sour sauce (chutney) made with tamarind and dates.
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..

You must try Samosa with cold curd.

Samosas are probably the most popular Indian snack, and street food.

Samosas when paired with cilantro chutney are simply out of this world.

I think they are universally loved and hard to resist.

I have made variations and minor changes to my samosa recipe over the years.