Whenever it is snack time it means it is samosa time. In India, especially in the northern regions of it, samosa is analogous to snacks. And it accompanies tea so well. To most, it is a must evening snack to grab when little hunger troubles them, then be it at home or work.
When a snack like such becomes so much indispensable then it is good to cook it at home every once in a while. Here is a quick, clean and tasty recipe of smoking hot Punjabi Samosa.
Ingredients for samosa pastry:
- All purpose flour or maida 2 cups
- Refined oil 4 tbsp
- Water to knead the dough
- Carom seeds (ajwain) 1 tbsp
- Salt as per taste
- Oil for deep frying
Knead the dough which is quite tight. Divide the dough into small equal parts to pin it into round roti. Cut the pinned roti into two hemispheres.
For stuffing ingredients you will need:
- Boiled potatoes 4 medium
- Parboiled Peas 1 cup
- Chopped fresh coriander 2-3 tbsp
- Chopped green chilies 2
- Chopped 1 inch ginger
- Cumin seeds 1 tbsp
- Red chili powder 1/2 tbsp
- Asafoetida 1 pinch
- Coriander Powder 1 tbsp
- All spice mix (garam masala) 1/4 tbsp
- Salt to taste
To prepare stuffing, take a wok and heat 4 tbsp oil in it. Add asafoetida and cumin seeds. Allow cumin seeds to crackle. Add green chilies, ginger, red chili powder, coriander and all spice mix. Saute them a bit and then add boiled potatoes and peas. Mix them well. Add salt and fresh coriander. Cook for 5 minutes and then turn off the flame.
Take the pinned hemispherical roti and shape it into a cone. Fill a spoonful of the cooked stuffing into it and seal the open end with the help of water. Do the same with the entire dough.
Set generous amount of oil to heat. When it is hot, release prepared samosas one by one and 3-4 at a time. Fry them till they turn golden brown. Transfer them on an absorbent paper. Tasty spicy punjabi samosa is ready to be served hot with coriander chutney and tomato ketchup.
Try it, you will love it. I enjoyed the entire process of making and loved eating them. I ate 4 samosas!