Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. This recipe will give you flaky & crisp samosa that are full of flavors. Serve these with green chutney or mint chutney.
Course Appetizer
Cuisine Indian
Keyword Culinary 4
Ingredients
For samosa dough
2cupsall-purpose flour
¼cupoil
6tablespoonswater
¾teaspooncarom seeds
¾teaspoonsalt
For filling
4potatoes
½cupgreen peas
1tablespoonoil
1tablespoonginger
1 to 2green chilies
1pinchhing
4tablespoonscoriander leaves
1teaspoonlemon juice
½teaspoonsalt
Spices
¾teaspooncumin seeds
¾ to 1teaspoongaram masala
¾teaspoonred chilli powder
½teaspooncumin powder
½teaspoonfennel powder
Instructions
Boil potatoes until done (without making mushy). Crumble - do not mash them up. Set aside.
MAKE DOUGH
Mix together flour, carom seeds, salt and oil in a mixing bowl.
Rub the flour well for 2 to 3 mins in between the palms to incorporate the ghee.
Take handful of flour and press down with your fingers. It must hold shape and not crumble.
Add water little by little and mix the flour to form a stiff dough. It should be a stiff dough. Cover and rest for 25 to 30 mins.
MAKE FILLLING
Heat a pan with oil. Add cumin seeds.
When they begins to sizzle, add ginger & fry till aromatic - 30 to 60 seconds.
Add green peas and saute for 2 mins.
Add red chilli powder, garam masala, cumin powder, & fennel powder. Saute for 30 seconds.
Add potatoes and salt. Mix and saute for 2 to 3 mins. Add lemon juice and coriander leaves. Taste filling and adjust seasoning. Set aside to cool.
FORM SAMOSAS
Knead the dough gently to smoothen a bit. Make 5 portions and roll in to balls. Cover the dough.
Grease the rolling area and then flatten a ball. Drizzle some oil.
Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin.
Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.
Take one part and apply water over the straight edge (towards the cut side). Join the edges to make a cone. Press down gently to seal the cone from inside as well.
Fill the cone with potato masala and press down with your finger to push it inside the cone. Smear water generously on both the other edges.
Bring the edges together and seal them by pinching off the edges together. If you prefer to make a standing samosa, make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together.
FRY
After you make 5 samosas, begin to heat the oil until medium hot.
Oil must not be very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface. dd as many samosas as you can to the oil and fry them on low undisturbed for 10 to 12 minutes.
When the crust becomes firm, increase the heat to medium. Rotate to the other side and fry until crispy and golden.
While the first batch of samosas fry, fill the remainder.
Remove the golden fried ones on to a colander. Let the temperature of the oil come down slightly before you fry the next batch.