Recipe of Award-winning Punjabi Samosa
Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Punjabi Samosa. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Punjabi Samosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Punjabi Samosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Punjabi Samosa is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Punjabi Samosa estimated approx 25 mInutes.
To begin with this particular recipe, we must first prepare a few components. You can have Punjabi Samosa using 24 ingredients and 9 steps. Here is how you can achieve it.
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PUNJABI SAMOSA is like Never say no snack.
'Cyripsy Spicy Samosa is easy to make at home. Kids love to have it in meal breaks. Do try the recipe.
Ingredients and spices that need to be Get to make Punjabi Samosa:
- For Dough
- 1 cup All-purpose Flour
- to taste Salt
- 1/2 tsp Carom seeds
- 2 tbsp Clarified Butter
- As needed Cold water
- For Samosa Masala
- 1 tbsp Coriander seeds
- 1 tbsp Fennel seeds
- 1/2 tbsp Cumin seeds
- For Samosa Filling
- 1 tbsp Clarified Butter
- 1 inch Ginger, chopped
- 2 fresh Green chillies, chopped
- 10-12 Raisins
- 1 tsp Turmeric powder
- 1/2 tsp Degi red chilli powder
- 1/4 tsp Asafoetida
- 4-5 Potatoes, boiled & slightly mashed
- 1/4 cup Green peas
- 1 1/2 tbsp Prepared Masala
- 1/2 tsp Black pepper powder
- 1 tsp Dry Mango powder
- to taste Salt
Steps to make Punjabi Samosa
- For Dough
In a bowl add maida, salt, carom seeds, clarified butter and mix everything properly until it resembles bread crumb consistency.
Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes - For Samosa Masala
In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
Transfer them into a moryar pastel and crush them coarsely and keep aside for further use. - For Samosa Filling
In a pan add clarified butter, ginger, garlic, green chillies and saute for a minute.
Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat. - Now remove the cover and cook on high flames for 3-4 minutes or until light charred.
- Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use.
- For Assembling Samosa.
Take a medium portion of the dough, make a round peda and roll it thin in an oval shape. - Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.
- Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
- Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove it on an absorbent paper. Serve hot with tomato ketchup, Amchur ki chutney.
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