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#Punjabi samosa skin#

Boil them in the pressure cooker till the 1 whistle makes them best to be used for preparing Samosa.ĭo not add excess oil to the dough. When you boil the potatoes, do not over boil them. Some important points While preparing Punjabi Samosa The mixture becomes so delicious that it tastes like chaat. Now add some tamarind paste on it then serve it. To serve the samosa in Punjabi, put some yogurt on the samosa and then add boiled white peas on them. Punjabis are very fond of eating and they too have unique eating styles. Samosas are served hot with green chutney, but today we will talk about how you can serve it in Punjabi style. Now divide the dough into small balls of equal sizes and add a few drops of ghee to the outer coating of the ball. Now as we have prepared the dough and the filling of the samosa, now it’s time to prepare the samosa in Punjabi style.ġ1. If the mixture is slightly spicy do not worry because when you mix it with the dough it becomes normal and good to taste. You can adjust the spices into the mixture. Sauth them well for a few seconds till the mashed potatoes get mixed up with all the ingredients.ġ0. After you saute all the ingredients for 30 seconds on medium flame add green peas and potatoes.ĩ. Now add some spices such as 3/4 teaspoon Coriander powder, 3/4 teaspoon red chili powder, 3/4 teaspoon garam masala, salt, 3/4 teaspoon chaat masala.Ĩ. Heat 2 tablespoons of oil or ghee in a pan and add 3/4 teaspoon cumin seeds, after the cumin seeds are light brown add other ingredients such as 2 chopped green chili, ginger, and fry them for a few minutes on medium flame.ħ. Till the time let’s prepare the stuffing for the samosas.

#Punjabi samosa skin#

Boil the potatoes for 1 whistle, after one whistle peel off the outer skin of the potatoes and again wash them with warm water. Boil 500 gm potatoes (aloo) in a pressure cooker. We will discuss the step-by-step procedure to prepare Punjabi samosa. The recipe for Punjabi samosa is very simple and unique too. Some could be very small in size while others are big, and the sizes could be triangular, cone-shaped, or half-moon however, the most common size is triangular. Punjabi samosa has different types of shapes and sizes. Samosa also contains some spices mixed in the filling. Punjabi samosa is a deep-fried snack with potatoes, onions, and peas stuffed into it. I usually prepare it at my home instead of buying from the restaurants due to the taste and other hygiene issues. After you know this simple recipe of samosa you will like to prepare it at your home. Punjabi samosa has a special filling that enhances its taste. Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.This crispy and flaky best Indian Punjabi samosa recipe is loved by every samosa lover in the world.

Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

The samosa pastry shell can be made with plain flour without the baking soda and baking powder.

Chillies can be increased or decreased as desired.

Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.

To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.

Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Repeat this procedure with the rest of the balls. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Shape each semicircle onto a cone by pressing the cut edges together. Cut each circle into two and lightly dampen the edges of each semicircle with water. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Keep covered with a damp cloth for about 15 minutes. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry.

To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt.

Mix in the cooked green peas and put off the heat. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss in the cumin seeds and let them crackle.

Cook the peas in boiling salted water for about 10 minute(s) or till soft.

½ teaspoon(s) garam masala (hot spice mix)ģ tablespoons ghee (clarified butter) / oil ½ teaspoon(s) dry mango powder (amchoor) or lemon juice A filling any time snack and a must at every tea party!Ĭooking time (approx.): 20 minutes + to deep fry Served piping hot with ketchup or green chutney. Cooked potatoes and peas tossed in spices, filled into a triangular pastry shell and deep fried.