PUNJABI SAMOSA / POTATO SAMOSA
Punjabi Samosa is a fried or baked dish. The samosa contains Wheat flour or maida flour shell stuffed with a savory filling, such as spiced potatoes, onions, peas. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a ketchup or sweet chutney or mint chutney.Samosas are a popular entrée, appetizer or snack in the local cuisines of India.
It is the famous street food in India. As this is the most favorite snack variety of many. So thought of sharing with you all this basic variety of samosa. Lets learn the procedure of making this.
Preparation Time : 20 mints | Cooking Time : 50 mints | Serves :15 medium sized samosa
For Dough :
Maida - 1.25 cups
Ghee - 2 tbspn
Salt - 1 tspn
Water - as required
For Stuffing :
Potato - 2 medium sized
Green peas - 1/4 cup
Ghee / Oil - 1 tbspn
Onion - 1/4 cup finely chopped
Ginger - 1 tbspn
Cumin seeds - 1 tbspn
Salt - to taste
Turmeric - 1/4 tspn
Red chili powder - 1 tspn
Coriander powder - 1/2 tspn
Garam masala - 1/4 tspn
For preparing dough :
In a mixing bowl add the maida,salt and ghee. Mix all well evenly. Then add the water little by little and make little tight dough. Allow it to rest for 30 mints on counter top.
After Half an hour divide the dough into equal balls.
For Preparing Stuffing :
Pressure cook the potato for 3 whistle and break into pieces with hands. Pressure cooked the dried peas for 2 whistle by soaking overnight. Chopped the onion and ginger finely.
In a pan heat ghee add cumin seeds allow it to pop then add ginger and onion. Once it turns pink then add the mashed potatoes , salt , turmeric , red chili,coriander powder and garam masala.
Mix well cook for two mints.Add the cooked peas and mix well. Turn off and allow the stuffing to cool down.
To make samosa :
1. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
2. Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal.
3.Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and make a small twist just opposite to the sealed side as shown in pic.3.
4. Press the both centers together. Then press edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
5. Heat the vegetable oil in a deep kadai. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels.
Serve the hot samosa with ketchup.
My Notes :
1. Make the dough little tight to get perfect samosa. If you like flavor of ajwain or omam or carom seeds add a tspn while making dough.
2. Adding ghee to dough get to crispy samosa. Knead well with ghee before adding water to dough.
3. Instead of ghee you can use oil in the stuffing.
4. If you want add a tbspn roast and crushed coriander seeds to the stuffing at last.
5. Adding peas is optional, i used dried peas by pressure cooking it . Alternatively you can use the frozen peas too.
6. Press the edges well while sealing the dough. Making the twist in step 3 of pic 3 will get the stiff standing samosa. Instead you can avoid making twist and directly join the edges.
7. Dont make the oil over hot. Then the inner part wont get cooked and outer will turn golden soon.
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