Samosas are one of the most popular snacks in the North Indian cuisine. The Punjabi Samosa is a very tasty snack, generally crispy and flavourful, best enjoyed with masala tea. Serve this hot recipe with any chutney of your choice and make it all more scrumptious. I like samosas with green Mint Chutney and Date Tamarind chutney (Khjur imli chutney), its taste and really delicious.
Crispy and flaky samosas are perfect the appetiser for any celebrations. Samosa is a thing, which all ages of people loved it. Samosa is my family’s all time favourite snack.
Total time: 50 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
For Samosa Covering:
- 2 1/2 cup all purpose flour
- 1 1/2 teaspoon carom seeds (Ajwain) (or you can use dried Thyme)
- 1 teaspoon salt
- 3 tablespoon pure Ghee
- Water to make dough
- In a big bowl mix together the flour, salt, carom seeds and ghee.
- Mix the flour well for 2 to 3 minutes using your palms to incorporate the ghee well.
- Add water into the flour, a little bit at a time.
- It has to be stiff and hard. Do not make the dough soft.
- Cover the dough and let it rest for 30 minutes.
For Samosa Stuffing:
- 5 potatoes
- 1 cup boiled peas
- 1 piece ginger minced or paste
- 3 to 4 green chillis chopped
- 8-10 cashews chopped (optional)
- 1 teaspoon cumin
- 1 1/2 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon Punjabi garam masala
- 1 1/2 teaspoon dried mango powder (amchur powder)
- 1 1/2 teaspoon chilli flakes
- 1 teaspoon chaat masala
- 3 tablespoon pure Ghee
- 1 tablespoon whole coriander seeds
- salt to taste
- Boil potatoes until just done without becoming mushy. You can either boil them in a steamer, pot, oven or a cooker.
- Crumble them – do not mash them up. Keep aside for cooling down.
- Heat up a pan and add ghee. Add cumin, then once it starts crackling, add ginger and green chilli and sauté for around 40 to 50 seconds. (At this point you can add the cashew.)
- Then add chilli powder, coriander powder, chilli flakes, Punjabi garam masala and let everything fry for 30 seconds.
- Then add the crumbled boiled potatoes and mix well with the masala until well combined.
- Add the mango powder, chaat masala and salt and mix it well.
- Dry roast the coriander seeds, crush them and add them into the masala.
- Then add green peas and mix well.
- Turn off the gas and transfer into a small bowl. Let it cool for some time.
How To Make Samosa:
- Kneed the dough to smoothen it a bit.
- Make portions and roll them into balls.
- Cover the dough.
- Grease the rolling area and then flatten one dough ball. Drizzle some oil.
- Begin to roll and make a big circle. It shouldn’t be too thick or too thin.
- Cut it in to two. If the edges are too thick, gently roll it to thin them down.
- Dip your finger in water and run it over the straight edge. Join the edges to form a cone or pyramid shape.
- Fill the cone with the potato masala and compact it in.
- Using your finger again, rub some water on the edges.
- Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.
Deep Frying Samosa:
- Heat the oil until it’s medium hot. (A piece of dough dropped in the oil should not sizzle, bubble or rise immediately.)
- Gently add as many samosas as you can to the oil and fry them on a low flame, undisturbed for few minutes.
- When the crust turns firm, flip them and fry on a medium flame until crunchy and golden.
- While the first batch of samosas fry, form the rest of them.
- Remove the golden fried ones onto a plate with kitchen paper towel on top. Let the temperature of the oil come down slightly before you fry the next batch.
Baking samosa in oven:
- Preheat the oven to 180ºC for about 20 minutes.
- Brush each samosa generously with oil all over and place them on a baking tray. Bake these for about 35 to 40 minutes.
- Serve samosa with Mint chutney or Date tamarind chutney (Khjur imli chutney).