Punjabi Samosa

Punjabi Samosa is one of those non messy favourite street food that all of us enjoy. This recipe is absolutely fabulous and the flavours are too good. I have enjoyed this version completely. The step wise pictures will also help you make samosas that stand for a long time. :-) Now isn't that great.

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Makes 20 pieces

Ingredients

For the cover

Maida / Plain flour - 2 1/2 cup
Ajwain - 1 tbsp
Salt - 1 tsp
Ghee - 2 - 3 tbsp
Water - as required

For the filling

Boiled potato - 5 medium
Green peas - fresh / frozen boiled -
Cumin seeds  - 1 tsp
Ginger - 1 inch piece finely chopped
Dry Mango powder / Amchur powder - 1 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Pomegranate seeds /Anardana - 1 tsp
Coriander Seeds - 1/2 tbsp

Punjabi Garam Masala (I use Mother's recipe) - 1 tsp
Salt - to taste
Oil / ghee - 2 tbsp
Chopped coriander - 2 tbsp
Broken Cashews - 6
Oil - For frying


 

Procedure

1. Mix the ingredients for the cover. Make a stiff dough by adding water little at a time. The dough should not be too soft, else the outer cover will not stay thick and might break while frying.
2. Let the dough rest in a closed vessel
3. Heat oil in a kadai / pan, when the oil is hot add the cumin seeds and finely chopped ginger
4. Add the mashed potatoes, all the powders and salt. 
5. Mix well and let the mixture cook
6. Meanwhile dry roast the anardana and coriander seeds in a pan for 2 minutes.
7. Crush them and add them to the potatoes.
8. Add the boiled peas, chopped coriander and broken cashewnuts.
9. Mix well, take off stove and let the mixture cool
10. Take the prepared dough, divide it into 10 balls
11. Take one dough ball, make it flat, smear a drop of oil on the flattened ball and on the surface where you are going to roll it.
12. Using a rolling pin make an oblong shaped roti that is not too thin.
13. Cut it horizontally so that you get two semicircle pieces.
14. Along the straight side of the semicircle, apply a drop of water and bring the ends of the straight edge together so that you form a cone with one open side longer than the other. Seal the sides where you applied water together.
15. If you look at the cover now, the longer side is the back of the samosa and the shorter side is the front.
16. Fill the potato mixture in this cone till 3/4th full tightly
17. Apply a drop of water along the circumference of the open end
18. Drag the long piece at the center of the back of the samosa to form a small pleat at the open end and then stick it to the front of the samosa.
19. This way the samosa will have a base to rest on and it will not drop. This is similar to the shop samosas.
20. Repeat steps 11 to 19 for all the other samosas
21. Heat oil in a kadai.
22. Fry the samosas when the oil about to get hot. When you drop the samosas in oil, they should sink and bubbles should just start coming. In other words the oil should not smoke. It should be medium hot. Continue to cook on slow flame. Towards the end , increase the flame so that they turn a nice golden brown.
23. Reduce the flame and repeat the frying process for other samosas.
24. Crispy hot delicious samosas are ready to devour


Notes :

1. The mother's recipe garam masala gives a very subtle flavour. Even people who are not very fond of masalas might not find this very strong.
2. Instead of Amchur you could add chat masala. I always have chat masala and not amchur. Hence I substitute them.
3. You could add other boiled vegetables like carrots, beans.