Punjabi Samosa

Never Hurt  A Samosa By Saying NO…They Too Have Fillings Inside 😛

“Samosa” mainly served with masala chai in India. An Indian snack which is not Indian 😛

Central Asia is believed to be the place of origin of Sambosa (stuffed with feta cheese, onion, minced chicken and meat). It was introduced in India in 13th-14th Century as Samosa.

You can get samosa in different parts of India with different kind of stuffings. My favorite is Punjabi Samosa which is very popular in North India. Peas and Potatoes are the main ingredients in punjabi samosa recipe. It’s a favorite snack among people of all ages.

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Serves 2

Ingredients:

For samosa pastry:

  • 2 Cups all purpose flour/ maida
  • 3-4 Tbsp ghee/ oil
  • 1 Tsp black caraway seeds/ mangraila
  • 1/2 Tsp carom seeds/ ajwain
  • Water
  • Salt

For Stuffing:

  • 2 Medium boiled potatoes
  • 1/2 Cup boiled green peas
  • 1 Tbsp cumin seeds
  • 1 Tsp red chili powder
  • Pinch of asafoetida
  • Salt
  • oil

Spices to be ground for stuffing:

  • ¼ inch cinnamon
  • 6-7 black peppers
  • 2 cloves
  • 2-3 green cardamoms
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur

Recipe:

For samosa pastry

Step 1- Add ghee, black caraway seeds, carom seeds and salt to all purpose flour in a mixing bowl. Mix well using your fingers, Avoid lumps. Make dough using only 2tbsp of water. Cover the dough with a wet cloth and leave for 30mins

For stuffing:

Step 2- Roast all the ground spices in a pan on low flame and grind the spices to powder in a grinder

Step 3- Boil the potatoes and peas till they are cooked. You can boil potato in microwave for 15mins or pressure cook for 1 whistle. Peel and chop the potatoes in small pieces or mash them

If using frozen peas, do not boil them. Keep them in a warm water for 2-3mins

If you are using dry peas, soak them for 5-6hrs in water and them boil them

Step 4- Heat oil in a pan and add cumin seeds. when it crackles, add ginger and green chili paste and a pinch of asafoetida. Then add peas and powdered spices and saute for 3-4mins on medium flame

Step 5- Add red chili powder, amchur powder, garam masala and sauté again for 1min. Add mashed potatoes and salt and mix well and fry for 2mins

Turn off the flame and and keep the stuffing aside

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Samosa shaping

Step 6- Divide the dough balls into pieces

Roll each ball like poori. Keep in mind that the poori should not be too thick otherwise it will take more time to cook or too thin otherwise it will not be able to hold the stuffing.

Step 7- Cut the poori in half. Take one in your hand and join the ends. Apply some water on the edges to join. Fill the stuffing using spoon and apply water on the edge of the samosa and join

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Shape all the samosas. Now the samosas are ready to be baked

Step 8- Preheat oven at 400ºF. Brush some oil on the samosas and cook for 20mins. Turn the samosas and cook for another 15mins

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Deep Frying Nothing can beat the taste of a deep fried samosa. Heat oil in a deep pan and fry on medium flame until golden brown. When crisp and golden brown, remove on a kitchen towel.

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Serve samosas with khatti-meethi Chutney and masala chai. You can even serve it as samosa chat by adding chopped onions, chopped tomatoes, chopped green chilies, yogurt, imli chutney and namkeen sev. Sprinkle some chat masala on top and enjoy 🙂

Samosa Chat

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Do try at home and let me know you feedback 🙂

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One thought on “Punjabi Samosa

  1. Pingback: Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo | #Foodfrenzy-Jyo's Kitchen

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