Punjabi Samosa

A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, or lentils. It may take different forms, including triangular cone often accompanied by a chutney.

Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.

Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions.

Ingredients :

for dough

• 1 cup Maida

• Salt to taste

• 1/2 tsp Carom seeds

• 2 tbsp Ghee / Oil

• Cold water as required

for masala

• 1 tbsp Coriander seeds

• 1 tbsp Fennel seeds

• 1/2 tbsp Cumin seeds

for filling and frying

• 1 tbsp Ghee

• 1 inch Ginger, chopped

• 2 fresh Green chilies, chopped

• 10-12 Raisins

• 1 tsp Turmeric powder

• 1/2 tsp Red Chili powder

• 1/4 tsp Asafetida

• 4-5 Potatoes, boiled & slightly mashed

• 1 & 1/2 tbsp Prepared Masala

• 1/2 tsp Black pepper powder

• 1 tsp Dry Mango powder

• Salt to taste

• 1/2 cup green peas (optional)

• Oil to fry the samosas.

Method :

for masala - roast the seeds (coriander, cumin and fennel) lightly and then crush them coarsely.

for filling

• In a pan heat some ghee or oil. Add asafetida and sauté.

• Add the finely chopped ginger and green chilies and sauté it for a minute.

• Add the raisins, turmeric powder, red chili powder and coarsely mashed potatoes (can add the boiled green peas at this point).

• Keep it on medium flame and let it all blend and cook together for 2-3 minutes. Add the prepared masala, black pepper powder (I love using coarsely ground instead of powdered), dry mango powder and salt.

• Mix well and increase the flame to high heat and cook for 3-4 minutes till the potatoes starts the signs of frying from below. Remove immediately and keep aside to cool.

for dough

• In a bowl mix the flour, salt, carom seeds. Now add the ghee or oil as suited and mix thoroughly until the flour has bread crumb consistency.

• Now knead the flour with cold water to make a hard dough. It needs to be rested for 15 to 20 minutes time, so cover the dough and keep aside.

for making Samosas

• Take the dough and make balls out of them. Take one dough ball, roll in an oval shape and the cut it from the center to make two equal halves.

• Take one half, apply water on the ends and keeping in your hand make a cone. Fill this well cone with the potato mixture, leaving space to fold it.

• Again apply the water to the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand. Use the same steps to make all the samosas.

• In a kadai, heat oil on medium heat and fry them on the medium heat only otherwise there will be bubbles on the samosa surface. It will take some time but the time and efforts both are worth it.