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Punjabi Samosa Recipe

Punjabi samosa Recipe Image
Punjabi Samosa Recipe Image

Ingredients:
For making dough:

  • 200 gm refined flour / maida(all purpose flour)
  • 100 gm wheat flour
  • 2 teaspoon cornflour ( if you add cornflour , the covering of the samosa will remain crisp for 2-3 hours )
  • 1/2 teaspoon ajwain ( helps digestion)
  • 2 tablespoon cooking oil
  • 1 teaspoon salt
  • 1/2 cup water or sufficient water to make stiff hard dough dough.

Masala(stuffing):

  • 500 g potatoes ( boiled and slightly mashed )
  • 1 cup peas ( shelled and boiled )
  • 2 chopped green chillies
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds(jeera)
  • 1/2 teaspoon mustard seeds(rai)
  • 2-3 curry leaves
  • 1/2 amchur powder ( dry mango powder )
  • Salt to taste
  • 1/4 teaspoon turmeric(haldi)
  • 1/2 teaspoon red chilly powder
  • 1 teaspoon garam masala
  • 1 tablespoon cooking oil
  • 1/2 cup cilantro(coriander)
  • Oil for frying

How to make Punjabi Samosa:

  • Mix maida, cornflour, wheat flour, oil, ajwain and salt.
  • Make stiff hard dough with water and keep aside for 1/2 hour.
  • The dough will automatically become little soft because of maida.

Method for the masala/stuffing:

  • Heat 1 tablespoon cooking oil in a pan.
    Add mustard seeds.
  • When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
  • Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
  • Mix well.
  • Cook for 10 minutes.
  • Add cilantro and mix it properly.
  • No need to add water.

For Covering:

  • Make balls from the dough and roll it like a puri.
  • Cut it into two from the center with the help of a knife.
  • We will get two semi circle shaped puris.
    Fold each part in triangle shape.
  • This is done by bringing together the edges of the puri and making a cone.
  • Fill the potato mixture, stick sides with the help of water and close the cone.
  • Heat oil.
  • Deep fry on low flame till the samosa are golden brown in color.
  • Serve hot with Tamarind chutney or tomato sauce.

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