samosa recipe - 1

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Punjabi SamosaÂ

 Preparation Time : 20  mins + 1 hr resting time  | Cooking Time : 40 Mins | Makes: 12

   For the outer cover   All purpose flour | Maida   1 cup  Sooji|rava   1 tblsp  Oil      3 tblsp  Salt     to taste  Ajwain | omam  1/4 tsp   For the filling  Potato    3 medium size  Red chili powder   1/2 tsp  Coriander seeds   1/4 tsp  Jeera powder   1/4 tsp  Amchoor powder   1/4 tsp  Ajwain    1/4 tsp  cumin seeds    a pinch  Salt   to taste  Garam masala    2 pinches  Oil    2 tsp Oil    to deep fry      Â

Punjabi-aloo samosa - 2

Method:

  • First let’s make the dough as it needs to rest for an hour.
  • In a wide bowl add the flour, sooji, salt and ajwain seeds.
  • Add the oil too.
dough for samosa - 3
  • Mix it well till the flour becomes crumble.  If you  could hold the flour in your hands it should hold into a shape. You can add ghee too instead of oil.
  • Add little water and make it into a smooth dough.
punjabi-samosa - 4

  • Cover this properly and keep it aside for an hour.

  • Boil the potatoes in a pressure cooker till 3-4 whistles. Take out the skin and mash the potatoes nicely.

  • In a pan add oil and add in the jeera and ajwain. Coarsely pound the coriander seeds and keep it aside.

  • Add in the mashed potatoes.

add-mashed potato - 5
  • Add in the red chili powder, amchoor powder, garam masala and coarsely pound coriander seeds. If you want u can coarsely pound cumin seeds and peanuts too. I added cumin powder.
  • If u want you can add cashew nuts too. Since we are frying the samosa you can add it as it is. No need to fry the cashews.
  • Cook this for few minutes and mix well nicely. Switch off the flame. Samosa filling is ready.
punjabi-samosa filling - 6

Lets make the shaping of samosa.

  • Take a medium lemon sized dough and roll this into a oblong shape thin roti.
  • Cut this diagonally using a sharp knife.
punjabi-samosa - 7
  • Take one portion and apply little water on one end of it as shown in the picture.
  • Bring both the edges backwards and make a cone shape.
how -to shape- samosa - 8
  • Make a cone shape by sealing both the edges. Be careful to seal it properly ,else it will break in oil.
shaping-samosa - 9
  • Place 1 tblsp of potato filling into this .
punjabi potato samosa - 10
  • Apply water on the edges of the outer  cover. Bring both sides together.
potato filling - 11
  • If needed you can fold the edge and bring it together as shown in the picture below.
how to make shape samosa - 12
  • Samosas are ready. Repeat this same procedure for rest of the dough. For the filling was perfect for the dough, a small piece of dough i discarded since i don’t have filling.
punjabi+samosa - 13
  • Heat the oil for deep frying.
  • When it is hot bring it to medium heat and put 2-4 samosas at a time, depends on the size of the pan.
  • Do not over crowd the pan.
  • Deep fry on both sides till golden brown.
  • Drain excess oil in a Kitchen towel.
deep fried - samosa - 14
  • Hot samosas are ready to serve. Enjoy samosa with ginger cardamom tea .
Punjabi+ samosa - 15
  1. Resting time for the dough is must to make the outer crust crispy and smooth while shaping them.
  2. Adding onions and peas to the masala is purely of your choice.
  3. Go ahead and make any type of masala you want to fill.
  4. While sealing ensure it is sealed properly. Else it may break into the oil while frying and make a mess.
  5. Always keep the made samosa covered till you fry them.
  6. If you want to fry the next day, you can do this too. After making put them in big ziplock bags and keep it in the freezer.
  7. You can take it out from the freezer and fry it the next day. No need to thaw it for a long time.