INGREDIENTS TO MAKE PUNJABI SAMOSA MASALA
- 1-2 dry Kashmiri chillies
- 1 tbsp coriander seeds
- 4-5 black pepper
- 1 tsp cumin seeds
- ½ tbsp anardana seeds
- 1 tsp fennel seeds
INSTRUCTIONS
- Dry roast all ingredients.
Cool and coarse grind.
Keep aside for use later.
INGREDIENTS FOR STUFFING
- 2-3 tbsp oil
- 1 tbsp ginger paste
- 1 tsp green chilli paste
- 1-2 tbsp Punjabi Samosa Masala
- 1 tsp Shilpas Masala Mill Special Garam Masala
- ½ tsp Shilpas Masala Mill Chana Masala
- 4-5 potatoes (boiled)
- ¼-½ cup boiled green peas
- ¼ cup coriander leaves
- ½ tsp dry mango powder
- Salt
- Few mint leaves (optional)
INSTRUCTIONS
- Heat oil.
- Add the coarsely ground masala.
- Add ginger paste and green chilli paste.
- Add other powders and salt.
- Add the boiled potatoes.
- Add coriander leaves.
- Fry this mixture for at least 7-8 mins while stirring continuously.
- Remove and cool the potato mixture.
You can add cashews and raisins at this stage if desired.
INGREDIENTS FOR DOUGH
- ½ kg maida
- ½ tsp carrom seeds
- ½ tsp salt
- 80 gms ghee (plus oil), warm
- Cold water (¾ cup)
INSTRUCTIONS
- Mix the ingredients and make a hard dough.
- Do not knead too much.
- Add very little cold water as needed.
- Cling wrap and rest the dough for 1 hour in an air-tight container.
- After one hour divide the dough into equal shape roundels of 70 gms each.
- Make sure it has smooth edges.
- Roll out samosa strip into an oval shape (14-inch width and 25-inch length).
- Cut in the centre into 2 halves.
- Add a little dry flour so that it does not stick to each other.
Roll out all and keep aside.
LET’S MAKE SAMOSAS
- Wet the sides with water and fold ends to make a triangular pocket.
- Fill 1-2 tsp of potato mix and close the mouth of the samosa with a pleat in the centre.
- Bring the edges together and press down on the edges such that samosas can sit on the plate.
- Leave the prepared samosas to air fry for 30 minutes.
- Heat oil in a kadhai.
- Now add the samosas (oil should not be too hot).
- Start to stir the samosas only after 7-8 minutes.
- Move them around so that they get an even golden colour on all sides.
- Drain and remove.
- Serve hot with pudina chutney, date and tamarind chutney.
- I’ve served it as a samosa chaat with dahi and ragada (white peas).
SPICE LEVEL:🌶
