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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Table of Contents
- Prep Time60 min
- Cook Time30 min
- Total Time90 min
- Yield1 Burger
- Serving Size1 Plate
- Energy450 cal
- Cuisine
- Course
- 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.