Punjabi Samosa Recipe

Let’s make some delicious Punjabi samosa recipe today I’m going to show you how to make a perfect dog for samosas so that crispy samosas are made. Punjabi Samosa is a popular Indian snack with crispy, flaky pastry filled with spiced potato and peas. It is triangular and deep-fried until golden brown. Typically served hot with chutney, it’s a favorite for its delicious taste and crunchy texture.

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• Prep Time60 min
• Cook Time30 min
• Total Time90 min
• Yield1 Burger
• Serving Size1 Plate
• Energy450 cal

• Cuisine
  • French
  • Italian
• Course
  • Appetizer
  • Breakfast
  • Snack
• Cooking Method
  • Roasting
  • Baking
• Suitable for Diet
  • Gluten Free
  • Low Fat
  • Vegetarian

Ingredients

Samosa dough

• Cold water
• Maida(refined flour) 2 cup
• Sooji  (rava, semolina) 1tbsp
• Ajwain(carom seeds)1 tsp
• Salt ½ tsp
• Ghee 3 tbsp

Samosa feeling

• Adrak (ginger) 2 inch
• Hari mirch(green chilies)3-4 nos
• Jeera (cumin seeds) 1 tbsp
• Soonf (fennel seeds)1 tbsp
• Sukha dhania(coriander seeds) 1 tbsp
• Ghee 1 tbsp
• Uble hue mater(boiled green peas)1/3 cup
• Kaali mirch (black pepper)1/2 tsp
• Chaat masala 1 tsp
• Kasuri methi ½ tsp
• Chopped hara dhaniya(fresh coriander)3tbsp

Method

Samosa dough

• I will take a big bowl or procession, add two cups of flour, rava (sooji), and ajwain, crush the ajwain between your palms, and add salt and ghee.
• Rub the ghee & flour nicely together.
• The flour should turn crumbly & should stick together preased.
• Use cold water to knead the dough & add the water gradually. Use very little water to make a stiff & tight dough.
• Knead the dough well for at least 7-8 minutes.
• Cover with a damp cloth & rest the dough for 30 minutes.
• https://www.youtube.com/watch?v=dVZ8EHID0wc

Samosas feeling

• Ginger and green chilies use much less water & grind coarsely and make a paste.
• Cumin seeds, fennel seeds, coriander seeds, coarsely grind the spices using a mortar pestle or a mixer grinder.
• Boiled potatoes 9-10 medium-sized cut the boiled potatoes in slices roughly into cubes or quarters.
• Take a frying pan and add gee and coarsely ground spices briefly cook on low flame for 3-4 seconds add the ginger-green chili paste stir & cook for 1-2 minutes on low flame add the boiled potatoes and add green peas.
•  Add salt to taste, black pepper, chaat masala, kasuri methi, and chopped fresh coriander stir well to mix the potatoes & masala increase the flame to high flame & cook for 6-7 minutes.
• Lightly mash the potatoes while keeping a few chunks intact.
• Transfer to a bowl & cool down to room temperature.

Shape the samosas

• Divide the dough into equal balls.
• Roll each ball into a thin oval shape.
• Cut the oval in half to form two semi-circles.
• Fold each semi-circle into a cone shape, sealing the edge with water.
• Fill the cone with the potato mixture.
• Seat the top of the cone with water.

Fry the Samosas:

• You have to put oil in a thick thick-bottomed pan the temperature of the oil should be 1150 degrees Celsius.
• Then add the samosas slowly and carefully. At least fry the samosas together after a few minutes turn the flame to low and a low flame is essential.
• We have made crispy samosas. Drain on paper towels our crispy samosas are ready.

Serve:

• Serve hot with chutney or sauce and tea.

Enjoy your homemade Punjabi Samosas!

Nutrition Facts

• 1 servings per container
• Serving Size1 Plate
• Amount per serving
• Calories450
• % Daily Value*
• Total Fat12 g15.38%
• Saturated Fat5 g25%
• Trans Fat2 g
• Polyunsaturated Fat1 g
• Monounsaturated Fat1 g
• Cholesterol45 mg15%
• Sodium1200 mg52.17%
• Dietary Fiber12 g42.86%
• Total Sugars2 g
• Added Sugars10 g20%
• Sugar Alcohal2 g
• Protein12 g24%
• Vitamin D (Cholecalciferol)4 IU0.5%
• Calcium450 mg34.62%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.