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Recipe

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Indian Punjabi Samosa

By: Punit
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 15
Time to Prepare: 40 MINS

Ingredients

For The Dough:
• 2 Cups All-Purpose Flour/Refined Flour (Maida)
• 3 Tbsp Hot Ghee Or Oil
• 3/4 Tsp Carom Seeds (Ajwain)
• Salt To Taste
• Warm Water For Kneading The Dough

For The Stuffing:
• 3 Tbsp Ghee/oil
• 1 Tsp Cumin Seeds
• 1 Tsp Crushed Coriander Seeds
• 1 Tsp Grated Ginger
• 2 Green Chillies, Chopped
• 5 Tbsp Green Peas
• 6-7 Cashew Nuts, Halved
• 1 Tsp Coriander Leaves
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• 1/4 Tsp Garam Masala Powder
• 2 Tsp Amchoor Powder
• 1 Tsp Cumin Powder
• Salt To Taste
• 5 Medium Sized Potatoes, Boiled, Peeled And Mashed

For Frying Samosa:
• Oil For Deep Frying And Brushing

Directions

Samosa Dough:
1. For Making samosa pastry, add the flour to a large mixing bowl. Make a well using a finger and add salt, carom seeds, and hot ghee or oil.
2. Mix it well with the fingers till it resembles breadcrumbs and holds a shape.
3. Start by adding the water little by little and knead it into a firm dough. This would need around 1/2 cup of water.
4. Cover the dough with a plastic wrap or a damp cloth and let it rest for 30 minutes.

Samosa Filling:
1. Heat 3 tbsp oil in a pan.
2. Add cumin seeds and crushed coriander seeds.
3. Once the seeds are aromatic add the grated ginger, and chopped green chilies.
4. Stir-fry for 2 minutes.
5. Add the green peas and mix well. Cook for 3 minutes.
6. Now add cashews and saute for another minute.
7. Add the coriander powder, turmeric powder, red chili powder, garam masala powder, cumin powder, amchur powder, and salt.
8. Stir everything well and cook all the spices for 2 minutes.
9. Add the mashed potatoes and mix everything well.
10. Cook for at least 5-7 minutes. (Keep stirring).
11. Add the chopped coriander leaves and mix well.
12. Cook for 1 minute and turn off the heat.
13. Transfer the stuffing into a bowl and let it cool completely.

Wrapping the samosas:
1. Unwrap the dough and divide it into 7-8 lemon sized balls, or as per the size of the samosas required.
2. Take a ball, roll it between your palms till smooth.
3. Roll it out into a thin oval shape which is about 7 inches in diameter.

Folding #1
1. On the half side of rolled oval cut the small lines using knife little distance apart from each other. Keep 1-2 cm distance on both edges.
2. Fold the oval into a semi-circle.
3. Roll it lightly over it 1-2 times so that it sticks together.
4. Apply water on all the edges of the semi-circle.
5. Take one edge of the straight side and place it on the other edge to shape it into a cone. Pinch the corner of the cone to make sure it is perfectly sealed.
6. Stick by lightly pressing between fingers.
7. Fill with stuffing inside the cone shape.
8. Seal the watered edges by pressing between fingers to shape into a triangular pocket.
9. Striped or layered samosa is ready. Repeat with the rest.

Folding #2
1. Cut the rolled oval in half using a knife.
2. Apply water on all the edges of the semi-circle.
3. Take one edge of the straight side and place it on the other edge to shape it into a cone. Stick by lightly pressing between fingers.
4. Pinch the corner of the cone to make sure it is perfectly sealed.
5. Fill with the potato stuffing inside the cone shape.
6. Seal the watered edges by pressing between fingers to shape into a triangular pocket.
7. Samosa is ready. Repeat till all the dough is used up.

For Frying:
1. Half fill a deep-frying pan with vegetable oil and let it heat.
2. To test if the oil is hot enough, add a tiny piece of the dough ball to the oil and if it sizzles, comes on the surface, and turns golden in few seconds, your oil is ready for frying.
3. Add samosas to the oil, and fry them on low heat for 5-7 minutes or until golden and crisp on all sides.
4. Remove with a slotted spoon and drain onto a kitchen towel to absorb any extra oil.
5. Serve immediately with ketchup, coriander chutney or tamarind chutney.

For Baking:
1. Preheat the oven to 180°C/356°F.
2. Arrange the shaped samosa onto a lined baking tray.
3. Brush each samosa lightly with oil.
4. Bake in the center of the oven for 20-35 minutes, or until golden and crisp, turning halfway through the cooking time.
5. Serve immediately with ketchup, coriander chutney or tamarind chutney.

Comments

Samosa is a flaky savory stuffed pastry. Samosa is one of the most popular Indian snacks/appetizers which has its worldwide fame and its own huge fanbase. This is the best aloo samosa recipe you’ll ever need to know.

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