Saucepans and Spices

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Punjabi SAMOSA

Shilpa Anand

INGREDIENTS TO MAKE Punjabi samosa masala 

  • 1-2 dry  Kashmiri chillies 

  • 1 tbsp coriander seeds

  • 4-5 black pepper

  • 1 tsp cumin seeds

  • ½ tbsp anardana seeds

  • 1 tsp fennel seeds 

INSTRUCTIONS 

  • dry roast all ingredients

Cool and coarse grind 

  • Keep aside for use later 

INGREDIENTS FOR STUFFING 

  • 2-3 tbsp oil

  • 1 tbsp ginger paste 

  • 1 tsp green chilli paste

  • 1-2 tbsp Punjabi samosa masala 

  • 1 tsp Shilpas Masala Mill special garam masala 

  • ½ tsp Shilpas Masala Mill Chana masala

  • 4-5 potatoes ( boiled)

  • ¼ -½ cup boiled green peas

  • ¼ cup coriander leaves

  • ½ tsp dry mango powder

  • Salt 

  • Few mint leaves( optional) 

INSTRUCTIONS 

  • heat oil 

  • Add the coarsely ground masala 

  • Add ginger paste and green chilli paste 

  • Add other powders and salt 

  • Add the boiled potatoes 

  • Add coriander leaves 

  • Fry this mixture for at least 7-8 mins while stirring continuously 

  • Remove and cool the potato mixture

  • You can add cashews, and raisins at this stage if desired 

INGREDIENTS FOR DOUGH 

  • ½ kg maida 

  • ½ tsp carrom seeds

  • ½ tsp salt 

  • 80 gms Ghee ( plus oil ) warm

  • Cold water ( ¾ cup)

INSTRUCTIONS 

  • mix the ingredients and make a hard dough 

  • Do not knead too much 

  • Add very little cold water as needed

  • Cling wrap and rest the dough for 1 hour in an air tight container 

  • After one hour divide the dough into equal shape roundels of 70 gms each 

  • Make sure it has smooth edges 

  • Roll out samosa strip into an oval shape (14-inch Width and 25-inch length)

Cut in the centre into 2 halves 

  • Add a little dry flour so that it does not stick to each other

Roll out all and keep aside 

LET'S MAKE SAMOSAS 

  • Wet the sides with water and fold ends to make a triangular pocket

  • Fill 1-2 tsp of potato mix and close the mouth of the samosa with a pleat in the centre 

  • Bring the edges together and press down on the edges such that samosas can sit on the plate

Leave the prepared samosas to air fry for 30 minutes

  • Heat oil in a kadhai 

  • Now add the samosas ( oil should not be too hot)

  • Start to stir the samosas only after 7-8 minutes 

  • Move them around so that they get an even golden colour on all sides

Drain and remove 

  • Serve hot with pudina chutney, date and tamarind chutney 

  • I’ve served it as a samosa chaat with dahi and ragada ( white peas)

SPICE LEVEL:🌶