Punjabi Samosa is one of the popular snacks from the region of Punjab. This is nowadays available in all roadside tea shops, bakery, and restaurants. This can be had as such or can be had along with green chutney, sweet chutney and can be relished as chaat.
A samosa is a deep-fried or baked dish with a savory filling. These are usually made in a triangle shape. The filling can be made of potatoes, peas, vegetables, meat or chicken according to once own taste. Punjabi Samosas are usually made with potato and peas filling with spices. Samosas can be had as an appetizer or a snack. I have already posted baked vegetable samosa using ready-made samosa sheet. This time I wanted to make the samosa from the scratch and made this yummy mouthwatering Punjabi Samosa. Now let us see how to prepare this recipe.
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- 1 Cup All purpose flour/Maida
- 1/4 tsp Baking powder
- 1 tbsp Butter at room temperature
- 1/2 tsp salt
- Ice Water to mix batter
- 1 tsp oil to mix batter
- 2 cups oil to deep fry
- 1 Onion
- 2 Potatoes medium size
- 1/4 cup Peas
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 1 tbsp Coriander powder
- 1/2 tsp Coriander seeds freshly roasted and coarsely crushed
- 1 tbsp Ginger, Green Chili paste ginger 1 inch, 2 green chilies
- 1 tsp Mango powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Cumin seeds/Jeera
- salt to taste
- 1 tbsp oil
- In a bowl add all purpose flour, baking powder and mix well. Then add salt, butter and rub with your palm and crumble well. Then add ice water and make it a thick dough. Now add a tsp of oil mix well. Close the lid and let the dough rest for 30 mins.
- While the dough rests make the filling. Boil potatoes and peas. Mash potatoes and set aside. Finely chop onion. Heat a pan and add oil. Once oil gets heated add cumin seeds and let it crackle. Then add ginger-green chili paste and saute for a min. Then add onion and fry till onion turns translucent. Now add potatoes, chili powder, coriander powder, roasted and crushed coriander seeds, turmeric powder, mango powder, garam masala powder and mix well. Once all cooked well add mix and mix well again. The filling is ready.
- Now mix the dough well and make 4 equal size balls. With each ball, you will get 2 samosas. Now place a ball and flatten it lengthwise as shown using a rolling pin. Now cut the dough into 2 equal parts as shown.
- Apply water on the straight cut and fold it into a triangle shape. Press the sides firmly so that there are no gaps. Now fill the triangle with a tbsp of filling. Apply water on the top of the dough as shown. For better understanding check the video provided.
- Now fold in the center of dough and then press the sides. Make remaining samosa dough and set aside.
- Heat oil in a kadai. Once oil gets heated add samosa one by one do not overcrowd. Cook samosa on low flame only. Once it is cooked well increase the heat and cook until outer crust becomes golden brown and crisp. Once done remove it on a kitchen towel. Serve with green chutney or sweet chutney of your choice.
- Dough for outer crust should be firm.
- You can use either butter or ghee to mix the dough.
- Use ice water to mix the dough.
- Make sure the dough rests at least for half an hour.
- Increase or decrease the spices for filling according to your taste.
- Samosas should be sealed properly or else the filling may come out when fried.
- Samosas should be fried on low flame only.
- If you are health conscious, instead of deep fry you can even bake this.
Crispy and crunchy Punjabi samosa is ready to relish with tea/coffee. You can serve this samosa with green chutney, sweet chutney or tomato ketchup.
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