Punjabi Samosa

By chef Skony - March 31, 2020

Punjabi Samosa is a favorite snack and dish-dish that can be eaten throughout the year. This samosa is best enjoyed with hot tea on a rainy day.

Serving Size: 3-4

Preparation Time: 45 minutes

Ingredients:

For Filling:

•2-3 large Potatoes

•⅟₂ Cup Peas

•Cumin Seeds

•Ginger-Garlic Paste

•Salt to Taste

•Red Chili Powder

•Ground Spices

•Oil

For Dough:

•1 Cup All Purpose Flour (Maida)

•Carom Seeds

•Oil

•Salt to taste

Preparation :

Heat oil in a pan put cumin seeds and let it splutter.
Add ginger-garlic paste and sauté for about 1-2 minutes until golden brown. To this, add peas, red chili powder, ground spices powder, salt to taste and sauté for about 2 minutes.
Chop the boiled potatoes and add to the sautéed mixture.
Cook on a few flames for about 3-4 minutes.
Keep it aside, and let it cool for filling.
Knead the flour and carom seeds with oil. Pour the oil little by little and not all at once to avoid thin consistency. Oil would ensure crispy soft and flaky crust for the samosa.
Add some water to finish the dough.
Let the dough rest for about 10-15 minutes before use. Take small balls of the Punjabi samosa dough and roll them flat in a roughly circular shape.
Cut the flat circular rolled dough in halves. Take one of them, and make a cone for pulling the filling. Once the filling is done, press the two sides of the opening to become one. Keep them aside.
Deep fry or bake these samosas.
Serve it hot with mint coriander chutney.

QER