Samosa (Punjabi samosa)
Samosas are a popular street food snack in North Indian cuisine because they are flaky and crunchy. The potatoes and peas are baked inside a pastry-like crust and make a hearty, tasty snack. From scratch, you can make the flakiest, tastiest, and most delicious Punjabi samosa ever!
The dough for samosas
2 cups of maida
1/4 cups of clarified butter
Salt as per taste
1/2 cup water + add if required add more
2 tbsp oil
1 tbsp coriander seeds
1/2 tablespoon Saunf fennel seeds
Fenugreek seeds and methi seeds
One tablespoon freshly ground ginger paste
1 teaspoon freshly ground garlic paste
Green chilies or jalapenos chopped
1 teaspoon red chili powder
2 tablespoons Coriander Powder
3/1tablespoons Turmeric Powder
One tablespoon Raw Mango Powder Amchoor
One teaspoon Garam Masala Powder
3 Potatoes boiled, peeled, and mashed (large, approx 360 grams)
6-7 Curry Leaves finely chopped
Salt to taste
Put the flour, carom seeds, and salt in a bowl. Combine well.
Rub the ghee or oil into the flour with your fingertips until it becomes breadcrumb-like.
It should clump together when joined and not crumble.
Add water in parts and knead until a firm dough forms.
When the dough looks dry or floury, add 1 to 2 tablespoons of water and knead.
Cover the dough with a moistened napkin and let it rest for 30 minutes.
Cooking Potato Stuffing
Potatoes and peas should be steamed or boiled until completely soft. Make sure they are completely dry by rinsing them in a sieve or colander.
Peel and chop the cooked potatoes into small cubes.
Dry roast all the whole spices in the above list until fragrant, being careful not to burn them.
In a dry grinder or coffee grinder, grind the spices to a semi-fine or fine powder when they are warm or cool at room temperature.
Heat the oil in a pan. Add the cumin seeds and toast them.
Then add the ginger and green chilies. Ginger should have a raw aroma after a few seconds of sautéing.
The steamed green peas, the freshly ground spice powder, the dried mango powder, and the asafoetida should be added now.
Steam or boil the potatoes and peas until they are completely soft. Mix very well and sauté for about 2 to 3 minutes on low heat, stirring frequently.
Let cool at room temperature.
Creating & Assembling
Divide the dough into 6 equal pieces after it has rested for 30 minutes.
Make a smooth ball by rolling each piece in your hands first.
It should be rolled out to a thickness of 1 mm with a rolling pin.
Through the center of the rolled samosa pastry, cut it with a knife or a pastry cutter.
Water the edges with a brush or your fingers.
Form a cone by joining both straight ends.
Press the edges so that they are well sealed.
Prepare the potato-pea stuffing and stuff the samosa cone.
Pinch apart on the edge (see video & photos). As soon as the samosa is shaped, this helps it stand.
Press both edges firmly together. Check for cracks.
This is how you should prepare all the samosas. Keep them covered with a moist kitchen towel.
In a kadai or pan, heat oil for deep frying. As soon as the oil becomes hot (test by adding a small piece of dough to the hot oil - it should rise quickly). Slide the stuffed samosa gently onto the flame, and quickly reduce the heat.
Fry until golden on both sides. The fried samosa should be drained on paper towels to remove excess oil.
Cook them in batches. Again, increase the oil's temperature to medium-high for frying the second batch. Be careful not to overcrowd the pan.
Add the samosa and then lower the flame, thereby lowering the temperature of the oil.
Fry all the samosa in batches this way.
Recommendations On How To Serve
Samosas should be served hot or warm with coriander chutney, tamarind chutney, or tomato ketchup.
You can also serve them with a yogurt dip or plain raita. You can also serve it with chana masala (chickpea curry).
Samosas usually go well with masala chai or ginger chai.
Bread or pav (Indian bread rolls) can also be served with it.
Whenever you serve