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Ingredients
- Serves 12 people
samosa dough:
250 g all-purpose flour
3 g ajwain (carom seeds)
5 g salt
50 g ghee
30 ml water or add as required
spice mix:
½ inch cinnamon stick
1 clove
2 g black peppercorns
1 green cardamom
5 g cumin seeds
5 g fennel seeds
8 g coriander seeds
potato & pea filling:
10 ml peanut oil
3 g cumin seeds
5 g ginger (finely-chopped)
2 green chilies (finely-chopped)
3 g red chili powder
5 g amchur (dry mango powder)
10 g chopped coriander leaves
1 L oil for deep frying
serving:
tamarind chutney
mint and coriander chutney
Recipe Courtesy of
Asian Food Network
Asian Food Network
Punjabi Samosa
One of India’s favorite evening snacks, Samosas are crunchy dough cones that are filled with a delicious potato and peas filling. Though there are many variations of the Samosa all over the world, this recipe, which comes from India’s Northern state of Punjab will give you the flavor of India at its best. Enjoy Samosas with a cup of Chai (Indian spiced tea) or coffee to start your evening the right way!
- Medium
- 45 min
- 45 min
- 15 min
- 5 steps
- 22 Ingredients
- Medium
- 5 steps
- 22 Ingredients
- 45 min
- 45 min
- 15 min
Instructions
-
Make the Samosa dough
- In a large bowl, add the flour, carom seeds, and salt. Mix well.
- Slowly start adding the Ghee into the dry ingredients. With your fingertips, rub the Ghee or oil into the flour to get a breadcrumb like consistency.
- The whole mixture should hold its shape when brought together and not fall apart.
- Add water in parts and start kneading the dough.
- If the dough looks dry or floury, add 10 to 20 ml more water and continue kneading.
- The dough should be firm but should still have some elasticity to it. Ensure that the dough isn’t dry.
- Cover the dough with a moistened napkin and set aside for 30 minutes.
-
Make spice mix
- In a dry pan over medium heat, add all the spices listed under spice mix and roast them until they are aromatic and fragrant for about 1 to 2 minutes.
- Once aromatic and roasted well, transfer the spices to a plate and cool.
- Once completely cool, add the spices to a blender or spice grinder, and grind to a fine powder.
-
Boil the potatoes and peas
- In the large pot of salted boiling water, add the cubed potatoes.
- Once the potatoes are boiled completely, add the peas to the water. You can check if the potatoes are done by inserting a small knife into the potatoes. If the knife slides into the potato effortlessly, you can add the peas to it.
- Boil the potatoes and peas until completely soft and mushy.
- Once boiled, drain the potatoes and peas. Set aside to cool down.
-
Make the potato and pea filling
- In a large pot over medium heat, add oil and heat. Add the cumin seeds and cook until you see them sizzling and hear a crackling sound.
- Add the ginger and green chilies and cook for a few seconds until the raw aroma and taste of the ginger disappears, or for about 2 minutes.
- Add the red chili powder, the spice mix from Step 1, and Amchur (dry mango powder)
- Stir and cook on a low heat for 1 to 2 minutes.
- Add the boiled potatoes and peas. Mix very well to incorporate the spices into the potato mixture and cook for about 2 to 3 minutes on low heat, stirring frequently.
- Set aside the potato filling aside to cool at room temperature.
-
Shaping and frying the Samosa
- After resting the dough for 30 minutes, divide the dough into 6 equal pieces.
- Take each piece and roll in your palms first to make a smooth ball.
- Then, roll it with a rolling pin to a diameter of 2 to 3 inches, keeping the thickness to 1 mm throughout.
- Cut the dough circles in half with a knife or a pastry cutter.
- With a brush or with your fingertips, apply some water to the straight sides of the semi-circles of dough.
- Hold the semi-circle in your hands and join the two ends of the straight side forming a cone shape.
- Press the edges that you are joining so that they seal well.
- Stuff the cone with the prepared potato and peas filling.
- Pinch the bottom of the cone to seal the dough. Make sure that the bottom is sealed well and that there are no cracks.
- Prepare all the Samosas this way and keep them covered with a moist kitchen napkin.
- In a large pot over high heat, add 1 liter of oil. Once the oil is hot, fry the Samosas until they are evenly golden brown in color and crispy.
Plate and Serve!
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Ingredients
- Serves 12 people
-
samosa dough:
250 g all-purpose flour
-
3 g ajwain (carom seeds)
-
5 g salt
-
50 g ghee
-
30 ml water or add as required
-
spice mix:
½ inch cinnamon stick
-
1 clove
-
2 g black peppercorns
-
1 green cardamom
-
5 g cumin seeds
-
5 g fennel seeds
-
8 g coriander seeds
-
potato & pea filling:
10 ml peanut oil
-
3 g cumin seeds
-
5 g ginger (finely-chopped)
-
2 green chilies (finely-chopped)
-
3 g red chili powder
-
5 g amchur (dry mango powder)
-
10 g chopped coriander leaves
-
1 L oil for deep frying
-
serving:
tamarind chutney
-
mint and coriander chutney
Nutrition
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