Punjabi Samosa

By Masterchef Sanjeev Kapoor

From Sirf 30 Minute

Prep: 35-40 minutes

Cook: 40-45 minutes

Method: Moderate

Course: Snack

Type: Indian

Key Ingredients:

Samosa is a deep-fried savoury pastry that has a filling of potatoes and peas.

Top ways to prepare: The Samosa cover is made from hand-made dough. Alternatively, you also get samosa sheets or Samosa patti to make the cover. However, in order to cut down on oil, you may air-fry it too. For the health conscious, Samosas can be baked..

Cooking Tips: The dough should be kneaded stiff but not overworked. To get a flaky cover, adding ghee to the flour while making the dough is very important. Allow the dough to rest. Maintain the flame of the gas on medium throughout for a clean texture and crispiness..

Serving Suggestion : Samosas are served with mint and tamarind chutneys. It is also served in a pav or with bread slices with the chutneys/dips applied on it or served in small bowls..

Ingredients

Refined flour (All Purpose Flour), 1½ cups
Boiled and peeled potatoes, 4 nos.
Carom seeds (ajwain), ¼ tsp
Salt to taste
Ghee (clarified butter), 4 tbsps
Coriander seeds, 3 tbsps
Cumin seeds, 2 tbsps
Chopped ginger, 1 tbsp
Chopped green chillies, 2-3 tsps
Boiled green peas, ½ cup
Garam masala powder, ½ tsp
Dried and crushed pomegranate seeds, 2 tsps
Amchur (mango powder), 2 tsps
Chopped coriander leaves, 2 tbsps
Oil for drizzling + for deep frying
Green chutney to serve
Date and tamarind chutney to serve
Fried green chillies to serve

Methods

For the Samosa cover recipe, take refined flour in a paraat (wide plate with edges). To this add, carom seeds, salt and mix well.
Add 2 tbsps ghee and mix well. Slowly add water and knead a stiff dough.
Cover with a moist muslin cloth and keep aside for 10 minutes.
Dry roast coriander seeds for 2-3 minutes and transfer them to a mortar and pestle.
Follow the same process for cumin seeds and grind the seeds coarsely.
To prepare the stuffing, heat the ghee in a kadai. To this add 1 ½ tbsps. of the ground spice mix and saute for a few seconds.
Now add ginger and green chillies and saute for half a minute.
Crush the potatoes and add it to the kadai. To this add, the boiled peas and mix. Now add salt, garam masala powder, dried pomegranate seeds, dried mango powder and mix well.
Add the fresh coriander leaves and mix well. Switch the gas off.
Put some oil on a chakla (rolling board) or on a worktop and spread it on the surface.
Take a ball-sized portion of the resting dough.
Roll the dough into an oblong shape and cut it into half to make a semi-circle.
Take one half of the semi-circle and apply water on its edges and shape it into a cone.
Stuff a portion of the prepared filling and bring the edges together to seal.
Heat sufficient oil in a kadai and deep fry the Samosas on medium heat till a deep brown colour Drain on an absorbent paper.
Serve Samosas hot with green chutney, date-tamarind chutney and fried green chillies.