Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, samosa- punjabi style. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
By the way thank you for sharing the recipe i will must try. Punjabi samosa hot or warm with imli chutney or tomato sauce. in north india, they also serve punjabi chole with samosa. its called as samosa chana chaat. the combo of samosa with masala chai is irresistible. You must try Samosa with cold curd.
Samosa- Punjabi style is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Samosa- Punjabi style is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have samosa- punjabi style using 16 ingredients and 26 steps. Here is how you can achieve it.
The ingredients needed to make Samosa- Punjabi style:
- Make ready 1 Cup all purpose flour
- Get 3 Tablespoons ghee (clarified butter)
- Take 1/4 Teaspoon seeds carom (ajwain)
- Make ready To Taste salt
- Prepare 1 Cup potato boiled and mashed
- Make ready 1/8 Cup green peas boiled
- Prepare 3/4 Teaspoon garam masala
- Get 1/2 Teaspoon mango powder dry (aamchur)
- Prepare 1 Teaspoon ginger chili paste green
- Make ready 1 Teaspoon cumin Seeds
- Get To Taste salt
- Take 1 Pinch asafetida
- Make ready 1 Tablespoon coriander leaves chopped
- Prepare 1 Teaspoon oil
- Prepare 1 Pinch turmeric powder
- Make ready 2 Cups oil for deep frying
I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite! This Punjabi samosa recipe is roughly adapted from Chef Harpal singh.
Instructions to make Samosa- Punjabi style:
- For covering, take a bowl and mix all the dry ingredients well
- Knead tight dough, cover it with a damped cotton cloth and keep it aside
- Take a pan, heat oil on medium heat for 15 seconds
- Add cumin seeds and once it sizzles add asafetida
- Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit)
- Add ginger and green chilli paste, mix it well
- Add boiled and mashed potatoes, mix it well
- Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well
- Keep it for 4-5 minutes on the stove and stir continuously
- The stuffing is ready, it will look like Image 1, keep it aside and let it cool down for at least 20 minutes. (Tip: To cool it faster spread it on a flat plate)
- Take the dough made for covering and divide it into 5 equal pieces
- Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
- Cut the big circle into two semicircles
- Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image 2
- Stick it and cone shape is ready
- Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center
- Use a little water, make area moisture and stick the two flaps together with your finger on that side. It will look as shown in Image 3
- Repeat this for all the samosas
- Heat the oil for deep frying on medium heat
- Once oil is hot, reduce the heat to slow and put samosa in oil for frying
- Make sure that samosa should be submerged fully in oil
- Fry each side of samosa for 3-4 minutes or till it gives light golden in color
- Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
- Keep samosa on kitchen towel to remove the access oil. Samosas are ready
- Serve it with sweet and sour sauce (chutney) made with tamarind and dates
- Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.
The potatoes should not turn mushy but must be fully cooked. Punjabi samosa recipe - This does not require any introduction. I am sharing the classic punjabi snack recipe that is loved by everyone. The outer crust is flaky and crispy. It is made from all purpose flour.
So that’s going to wrap this up with this special food samosa- punjabi style recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
