Monday, 24 September 2012

Punjabi Samosa

This is one of the most popular Indian snack foods, not only across India but also around the world. Although the samosa pastry can be filled with a variety of fillings,  this potato filling is the original and most popular one.



What you'll need..
For Pastry:
  • 1 Cup maida (all purpose flour)
  • 2 Tbsp oil
  • 1/2 Tsp ajwain (carom seeds) 
  • Water
  • Salt to taste
For Filling:
  • 3 Medium potatoes, boiled
  • 1/4 Cup peas
  • 12-15 raisins
  • 1/2 Tsp cumin seeds
  • 1 Pinch turmeric powder
  • 1 Tsp chilli powder
  • 1 Tsp amchoor powder (dried mango powder)
  • 1 Tsp garam masala
  • 2 Tbsp cilantro leaves chopped
  • 2 Tbsp oil
  • Salt to taste
  • Oil for frying
How to..
  • Mix all purpose flour, oil, salt and carom seeds in a bowl. Add a little water and knead into a smooth dough. Set aside for 20 minutes.
  • Peel and mash the potatoes in a separate bowl.
  • Heat oil in a non stick pan. Add the cumin seeds and wait for them to splutter.
  • Add the raisins and fry for 8-10 seconds.
  • On medium heat, add green peas, turmeric, chilli powder, amchoor, garam masala and salt. Mix well.
  • Now add the potatoes and cilantro and mix well. Cook for 3-4 minutes till the potatoes are blended with all the spices. Set aside.
  • Heat oil in non stick pan for frying.
  • Make golf ball sized balls with the dough.  
  • Roll one of the dough balls in a circular shape with a rolling pin, about 4 inches in diameter. Dipping it in some dry all purpose flour will make it easier to roll. 
  • With a knife, cut a straight line across the center to make 2 semi circles.
  • Fold and overlap the straight end of the semi circle over one another to make a cone. 
  • Fill the cone with 1 heaping tbsp of the potato mixture and pinch and seal the open end of the cone. Repeat this to make the remaining samosas.
  • Carefully drop the samosas into hot oil and fry till they turn golden brown and crispy. Serve with tamarind or cilantro chutney.
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