Punjabi Samosa Recipe
Samose aur Chai…. Sirf naam hee kafi hai. This combo according to me is one of the best. There is nothing like piping hot samosas that are flaky from outside and delicious from inside.
Here is a recipe of how I prepared Samosas.
For Samosa stuffing :
In a pan, first dry roast 1 tsp cumin seeds. Keep it aside
In the same pan, dry roast 1 tsp coriander powder.
Now pound this in a mortar and pestle into a coarse powder.
In a deep pan, heat 3-4 tsp oil. Once heated add above masalas and chopped green chilies 2-3.
Into this, now add boiled and mashed potatoes, green chilies, 1 tsp amchur powder, 1 tsp garam masala and salt as per taste.
Let this cook on a medium flame for next 5-8 mins till all the ingredients are combined well.
Now take it off the flame and let it cool down.
For making Samosa cover:
Take two cups of all purpose flour, add salt as per taste, 1 tsp of Carrom Seeds (Ajwain ), and 3 tbs hot oil. Mix all this well, Now knead it into dough by gradually adding water. Make sure you add water little by little. Knead slightly hard dough.
Rest this for half an hour.
Make medium sized balls of this dough and roll it into an oval shape like below.
Now cut it into half by a knife.
Now apply water on the edges of it and make a cone shape, add stuffing and seal from top by applying water on the open edges.
In a deep frying pan, heat ample oil.
Once heated, fry these samosas till they become golden brown.
Serve with Mint- Coriander Chutney and Tamarind Chutney