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Sify Home > Food > Vegrecipes > Ingredient > Vegetables > Punjabi samosa
Punjabi samosa
By : Pavithra Elangovan
Category : Snacks and refreshments, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
Method

For the dough:

  1. Add oil, ghee, ajwain and salt to the flour and mix to make a crumbled mixture.
  2. Then add more water little by little, kneading into soft dough (not too soft).
  3. Cover with moist cloth, keep aside for 30 minutes.

For the filling:

  1. Heat oil in the pan; add cumin seeds followed by ginger.
  2. Add the mashed potato, green peas and add all the Masala powders.
  3. Give a nice toss until well blended.
  4. Now add the lemon juice, add the coriander leaves.
  5. Let the mixture cool.

Shaping and filling:

  1. Make a thin 5-inch diameter round with some dough. Like we make chapatti.
  2. Cut into two halves.
  3. Take one semi circle one, join the two corners of the straight line to form a cone.
  4. Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
  5. While you do this parallely heat the oil in deep pan or deep fryer.
  6. Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.
  7. Drain on paper Towel.
  8. Serve hot with green and tamarind chutneys or tomato ketchup.

Recipe and image: Dishes from My Kitchen

Ingredients:

For the outer cover:
1 cup - all purpose flour
1 tbsp - oil
1 tbsp - ghee
1/4 tsp - carom seeds/ajwain
Water to knead dough

For the filling:
2 large - potatoes (boiled, peeled, mashed along with small pieces)
1/2 tsp - cumin
1/2 tsp - ginger crushed
1/2 tsp - turmeric powder
1/2 tsp - garam masala powder
1/2 tsp - red chilli powder
1/2 tsp - coriander powder
1/2 tsp - coriander seeds, roast in dry pan and crush it
1/4 tsp - lemon Juice
1/4 tsp - dry mango/amchur powder
1/2 cup - green peas (optional)
Coriander leaves, a few, chopped
1 tbsp - oil for sauteing the mixture
Oil for deep frying
Salt to taste

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