Punjabi Samosa
Crispy Flaky pastry stuffed with spiced potatoe filling. Punjabi Samosa offers an unbeatable experience in savory snacking.
Ingredients
Potatoe Filling
- 4 Medium Potatoes
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- ½ tsp Chilli flakes
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric
- 1 tsp Salt
- 1 Green Chilli (Chopped)
Dough for Pastry
- 2 Cups Plain Flour
- 1 tsp Salt
- ½ tsp Cumin Seeds
- ½ tsp Carom Seeds (Ajwain)
- ¼ cup Ghee
- Water as required.
Deep Frying
- Cooking oil
Instructions
Pastry Dough
- In a bowl combine plain flour, salt, carom seeds, cumin seeds and mix.
- Add ghee and using the fingertips mix it with flour until it becomes crumbly.
- Gradually add water while mixing it untill dough comes together. Knead it for a minute but avoid kneading it for too long. At this stage the dough is not smooth. Cover the dough with wet cloth. Allow it to rest for 30 minutes.
Potatoe Filling
- Boil the potatoes with skin until cooked through. Remove the skin and set aside.
- In a pan heat oil and add all the spices and green chilli. Temper for a minute. Add potatoes in and slightly toss them. Turn the heat off and mash the potatoes.
- Allow the mixture to cool down.
Assembly
- Dust some flour on a clean surface. Transfer the dough on it and gently knead the dough. At this stage the dough will be smooth. Divide the dough into 6-8 parts. And make a dough ball. Cover the balls with cloth to avoid drying up.
- Dust some flour and flatten the ball into disc. Using a rolling pin roll it until thin and flat. The thickness should be around ¼ inch
- Cut the flat pastry into half. Bring the two corners from straight side across and while slightly overlapping them, seal it by pressing with finger.
- Now hold the folded patsry in you thumb and index finger. It will be like a cone. Fill it up with potato filling leaving around an inch on sides. Pinch the edge to seal it together.
Frying the Samosa
- Heat oil in a pan over medium heat. Once oil is hot turn the heat low.
- Add the samosa in and allow them to cook on low heat for 5-7 minutes. Then turn the heat medium low and contniue to fry them while flipping them to ensure even colour. Once they are golden brown on each side, drain them on paper towel.
- Serve immediately with your favourite chutney or sauce.