Kitchen Parivar

How to make Punjabi Samosa

Prep time:15mins

Cooking time:25-30 mins

Ingredients for making dough:

200 gm refined flour / maida(all purpose flour)
100 gm wheat flour
2 teaspoon cornflour ( if you add cornflour , the covering of the samosa will remain crisp for 2-3 hours )
1/2 teaspoon ajwain ( helps digestion)
2 tablespoon cooking oil
1 teaspoon salt
1/2 cup water or sufficient water to make stiff hard dough dough.
Masala(stuffing) ingredients:

500 g potatoes ( boiled and slightly mashed )
1 cup peas ( shelled and boiled )
2 chopped green chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds(jeera)
1/2 teaspoon mustard seeds(rai)
2-3 curry leaves
1/2 amchur powder ( dry mango powder )
Salt to taste
1/4 teaspoon turmeric(haldi)
1/2 teaspoon red chilly powder
1 teaspoon garam masala
1 tablespoon cooking oil
1/2 cup cilantro(coriander)

Oil for frying

Method for the dough:

Mix maida, cornflour, wheat flour, oil, ajwain and salt. Make stiff hard dough with water and keep aside for 1/2 hour.The dough will automatically become little soft because of maida.

Method for the masala/stuffing:

1. Heat 1 tablespoon cooking oil in a pan.
2. Add mustard seeds.When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
3. Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala. Mix well. Cook for 10 minutes.
4. Add cilantro and mix it properly.
   No need to add water.

For Covering

1. Make balls from the dough and roll it like a puri.
2. Cut it into two from the centre with the help of a knife. We will get two semi circle shaped puris.
   Fold each part in triangle shape. This is done by bringing together the edges of the puri and making a cone.
3. Fill the potato mixture, stick sides with the help of water and close the cone.
4. Heat oil. Deep fry on low flame till the samosa are golden brown in color.

Serve hot with Tamarind chutney or tomato sauce.

Tips:

Make sure to fry the samosas on medium to low flame else the shell will not become crispier and the samosas will not cook properly.