Punjabi samosa is a slightly spicy and crispy deep fried snack, stuffed with potato masala and served along with hot tea and tomato ketchup.
Yields around 8 to 10 samosas
For outer layer:
- 1 cup – Maida / All purpose flour
- 1/4 tsp – Ajwain / carom seeds / Omam (crushed)
- 2 tbsp – Oil (hot)
- Warm water as needed to make dough
- Salt to taste
- 1 tbsp – Oil
- 1/4 tsp – Cumin seeds / jeera
- 1 no – Green chillies (chopped finely)(optional)
- 1/4 tsp – Ginger chopped
- 3 nos – Potato (medium sized)
- 1/4 tsp – Green peas (fresh or frozen)
- 1/4 to 1/2 tsp – Red chilli powder ( or add as needed)
- 1/4 tsp – Coriander powder
- 1/4 tsp – Garam masala powder
- 1/2 tsp – Coriander seeds ( roasted and crushed)
- 1/4 tsp – Lemon juice
- 1 tbsp – Coriander leaves chopped
- Salt to taste
Making of potato stuffing:
- Boil potatoes in enough water until soft. Once it cools down peel off the skin and mash it up. Keep it aside.
- Heat oil in a pan, season with cumin seeds, chopped green chillies and ginger, coriander leaves, saute for few seconds. Followed by green peas along with little salt, saute for 2 minutes.
- Then add mashed potato and masala powder, mix well and saute until raw smell goes. Add roasted coriander seeds and lemon juice, mix well to combine. Finally garnish with coriander leaves and keep it aside. Potato stuffing is ready.
Making of dough and samosa:
- Take a mixing bowl, add maida, crushed ajwain seeds, hot oil, required water and salt, mix everything well together to make a firm dough.
- Knead the dough for about 1 to 2 minutes to make the dough smooth and flexible. Set the dough aside and cover it with damp cloth/plate. Let the dough sit for at least 15-20 minutes.
- Make equal sized balls out of dough and now take a ball make a big and thin chappathi. Cut it into two equal half circles and make a cone as shown in the picture. Place stuffing inside the cone and seal the edges with few water drops.
- Heat oil in a frying pan, deep fry samosas over medium flame until they are golden brown in color. Drain excess oil using paper towel. Serve with hot tea and tomato ketchup.
- I have used frozen green peas, so need to precook. If you are using fresh green peas then cook them thoroughly before adding it to the stuffing.
- Dough has to be harder than paratha dough.
- You can freeze samosa in refrigerator for later use.
- Do not over crowd samosas while frying, to cook evenly.