Punjabi Samosa

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Submitted: July 1, 2015
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 15-20 mins
Servings: 8-10 | 100 kcal

Delicious and crisp punjabi samosa…this is a snack which doesnt need much introduction…its a very common and one of the scrumptious street food almost all through out India…here’s a easy recipe to follow…

Required ingredients

For the dough

  • 2 cups maida /all purpose flour
  • 1 tsp carom seeds
  • Salt to tase
  • 1/2 cup oil or ghee
  • Water to knead the dough
  • Oil for deep frying

For the filling

  • 1 onion - sliced
  • 3 medium sized potatoes - boiled and roughly chopped
  • 1/2 cup green peas
  • 2-3 green chillies - finely chopped
  • 1/2 tsp grated ginger
  • 1 tsp cumin seeds/zeera
  • 1/2 tsp black pepper powder
  • 1/2 tsp coriander powder
  • A pinch of asafoetida/hing
  • Salt to taste
  • 2 tbsp oil
 

Directions & How to

Preparing the filling

  • Heat oil in a pan, add cumin seeds and asafoetida, when it crackles, add onions and saute till it turns soft.
  • Mix chillies and ginger and, fry for a minute, add green peas and stir well.
  • Mix in salt, pepper powder and coriander powder, cover and cook for 2-3 minutes or till the peas are cooked through.
  • Mix in potatoes, mash them a little and saute again for around 2 minutes. Leave it cool before using it.

Preparing the Samosa

  • In a mixing bowl, combine flour, salt, carom seeds and oil. Rub the flours with your fingers to form a crumby texture.
  • Now add water little by little and try to bring it together and knead it to a firm dough. Cover the bowl and leave it to rest for 15-20 minutes.
  • Before proceeding to roll it knead it well once again for 2-3 minutes.
  • Divide the dough into 6 portion, roll each portion into a chapati and cut into halves or semi circles.
  • Take a half part and on the straight end apply a little water and shape it up into a cone. Put spoonful of filling and seal the edges carefully using a little water.
  • Repeat with the remaining halves and filling to make more samosas.
  • Heat oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
  • Serve hot with a chutney of your choice or ketchup.

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