Punjabi samosa, the name it makes us to salivate for us. I have already posted a triangle samosa recipe but making this punjabi samosa was my dream. A friend in our apartment used to make this everyday and gives them to the nearby shop . If we order with her in advance she will make for us too. I tasted it once in a party, but got many good feed backs from my friends who regularly buy from her. I asked her one day can you teach me how to make the shapes of punjabi aloo samosa. She immediately said whenever you want you come. So one fine evening i went to her house and learnt the shaping of samosa. She patiently explained me and cleared my silly doubts too. Even before making this yesterday and send few doubts over whats app messages and she explained to me. Here you go, i finally made the punjabi samosa and given the recipe with step wise pictures and video of shaping the samosa too. It needs practice and also not very difficult as we think. do try this at home, as home made ones are always the best. Waiting to hear from you.
Check the video below as how to shape the samosa.
Punjabi Samosa
Preparation Time : 20 mins + 1 hr resting time | Cooking Time : 40 Mins |Makes: 12Punjabi Samosa
For the outer cover
All purpose flour | Maida 1 cup
Sooji|rava 1 tblsp
Oil 3 tblsp
Salt to taste
Ajwain | omam 1/4 tsp
For the filling
Potato 3 medium size
Red chili powder 1/2 tsp
Coriander seeds 1/4 tsp
Jeera powder 1/4 tsp
Amchoor powder 1/4 tsp
Ajwain 1/4 tsp
cumin seeds a pinch
Salt to taste
Garam masala 2 pinches
Oil 2 tsp
Oil to deep fry
Method:
- First let's make the dough as it needs to rest for an hour.
- In a wide bowl add the flour, sooji, salt and ajwain seeds.
- Add the oil too.
- Mix it well till the flour becomes crumble. If you could hold the flour in your hands it should hold into a shape. You can add ghee too instead of oil.
- Add little water and make it into a smooth dough.
- Cover this properly and keep it aside for an hour.
Now lets make the filling:
- Boil the potatoes in a pressure cooker till 3-4 whistles. Take out the skin and mash the potatoes nicely.
- In a pan add oil and add in the jeera and ajwain. Coarsely pound the coriander seeds and keep it aside.
- Add in the mashed potatoes.
- Add in the red chili powder, amchoor powder, garam masala and coarsely pound coriander seeds. If you want u can coarsely pound cumin seeds and peanuts too. I added cumin powder.
- If u want you can add cashew nuts too. Since we are frying the samosa you can add it as it is. No need to fry the cashews.
- Cook this for few minutes and mix well nicely. Switch off the flame. Samosa filling is ready.
Lets make the shaping of samosa.
- Take a medium lemon sized dough and roll this into a oblong shape thin roti.
- Cut this diagonally using a sharp knife.
- Take one portion and apply little water on one end of it as shown in the picture.
- Bring both the edges backwards and make a cone shape.
- Make a cone shape by sealing both the edges. Be careful to seal it properly ,else it will break in oil.
- Place 1 tblsp of potato filling into this .
- Apply water on the edges of the outer cover. Bring both sides together.
- If needed you can fold the edge and bring it together as shown in the picture below.
- Samosas are ready. Repeat this same procedure for rest of the dough. For the filling was perfect for the dough, a small piece of dough i discarded since i don't have filling.
- Heat the oil for deep frying.
- When it is hot bring it to medium heat and put 2-4 samosas at a time, depends on the size of the pan.
- Do not over crowd the pan.
- Deep fry on both sides till golden brown.
- Drain excess oil in a Kitchen towel.
- Hot samosas are ready to serve. Enjoy samosa with ginger cardamom tea.
Notes:
- Resting time for the dough is must to make the outer crust crispy and smooth while shaping them.
- Adding onions and peas to the masala is purely of your choice.
- Go ahead and make any type of masala you want to fill.
- While sealing ensure it is sealed properly. Else it may break into the oil while frying and make a mess.
- Always keep the made samosa covered till you fry them.
- If you want to fry the next day, you can do this too. After making put them in big ziplock bags and keep it in the freezer.
- You can take it out from the freezer and fry it the next day. No need to thaw it for a long time.
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