Samosa Recipe (How to make Punjabi Samosa)

 Samosa Recipe 

(How to make Punjabi Samosa)

Samosa Recipe (How to make Punjabi Samosa) with Images

Samosas are a popular Indian snack or appetizer made with a flaky pastry filled with a savory potato and pea filling. They are typically deep-fried until golden brown and crispy. Punjabi samosas are a larger version of the classic samosa and are typically filled with a more spiced potato filling.

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Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon carom seeds (ajwain)
• 6 tablespoons ghee or vegetable oil
• 1/2 cup water

For the filling:

• 2 pounds potatoes, peeled and diced
• 1/2 cup green peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions:

1. To make the dough, combine the flour, salt, and carom seeds in a large bowl. Add the ghee or oil and rub it into the flour until the mixture resembles breadcrumbs.

2. Add the water a little bit at a time and mix until the dough comes together. Knead the dough for 5-7 minutes, or until it is smooth and elastic.

3. Cover the dough with a damp cloth and let it rest for 30 minutes.

4. To make the filling, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

5. Add the garlic and ginger and cook for 1 minute more.

6. Add the potatoes, green peas, turmeric powder, coriander powder, cumin powder, chili powder, cinnamon, nutmeg, salt, and pepper. Stir to combine.

7. Reduce heat to low and simmer for 10-15 minutes, or until the potatoes are tender.

8. Remove the pan from the heat and stir in the cilantro.

9. To assemble the samosas, divide the dough into 12 equal pieces. Roll out each piece of dough into a thin circle, about 6 inches in diameter.

10. Place a spoonful of filling in the center of each circle of dough. Wet the edges of the dough with water and fold over to form a triangle. Seal the edges of the triangle with your fingers or a fork.

11. Repeat steps 9 and 10 with the remaining dough and filling.

12. Heat the oil in a large pot or deep fryer to 350 degrees Fahrenheit.

13. Fry the samosas in batches for 3-4 minutes per side, or until golden brown and crispy.

14. Remove the samosas from the oil and drain on paper towels.

15. Serve immediately with chutney or your favorite dipping sauce.

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Tips:

• For a more flavorful dough, add a teaspoon of garam masala powder to the flour mixture.
• If you don't have a deep fryer, you can fry the samosas in a large pot of oil. Be sure to use a candy thermometer to make sure the oil is at the correct temperature.
• Samosas can be made ahead of time and frozen. To freeze, let the samosas cool completely after frying. Then, place them on a baking sheet in a single layer and freeze for 2-3 hours, or until solid. Once frozen, transfer the samosas to a freezer-safe bag and freeze for up to 3 months. To reheat, bake the frozen samosas at 350 degrees Fahrenheit for 10-12 minutes, or until heated through.

Enjoy your delicious Punjabi samosas!