How to Prepare Super Quick Homemade Samosa- Punjabi style

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The ingredients needed to make Samosa- Punjabi style:

1. Prepare 1 Cup all purpose flour
2. Make ready 3 Tablespoons ghee (clarified butter)
3. Prepare 1/4 Teaspoon seeds carom (ajwain)
4. Take To Taste salt
5. Take 1 Cup potato boiled and mashed
6. Make ready 1/8 Cup green peas boiled
7. Make ready 3/4 Teaspoon garam masala
8. Take 1/2 Teaspoon mango powder dry (aamchur)
9. Make ready 1 Teaspoon ginger chili paste green
10. Get 1 Teaspoon cumin Seeds
11. Prepare To Taste salt
12. Get 1 Pinch asafetida
13. Prepare 1 Tablespoon coriander leaves chopped
14. Take 1 Teaspoon oil
15. Make ready 1 Pinch turmeric powder
16. Prepare 2 Cups oil for deep frying

These crispy dough pockets are stuffed with potatoes and peas and air. Punjabi Samosa Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist.

Instructions to make Samosa- Punjabi style:

1. For covering, take a bowl and mix all the dry ingredients well
2. Knead tight dough, cover it with a damped cotton cloth and keep it aside
3. Take a pan, heat oil on medium heat for 15 seconds
4. Add cumin seeds and once it sizzles add asafetida
5. Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit)
6. Add ginger and green chilli paste, mix it well
7. Add boiled and mashed potatoes, mix it well
8. Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well
9. Keep it for 4-5 minutes on the stove and stir continuously
10. The stuffing is ready, it will look like Image 1, keep it aside and let it cool down for at least 20 minutes. (Tip: To cool it faster spread it on a flat plate)
11. Take the dough made for covering and divide it into 5 equal pieces
12. Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
13. Cut the big circle into two semicircles
14. Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image 2
15. Stick it and cone shape is ready
16. Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center
17. Use a little water, make area moisture and stick the two flaps together with your finger on that side. It will look as shown in Image 3
18. Repeat this for all the samosas
19. Heat the oil for deep frying on medium heat
20. Once oil is hot, reduce the heat to slow and put samosa in oil for frying
21. Make sure that samosa should be submerged fully in oil
22. Fry each side of samosa for 3-4 minutes or till it gives light golden in color
23. Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
24. Keep samosa on kitchen towel to remove the access oil. Samosas are ready
25. Serve it with sweet and sour sauce (chutney) made with tamarind and dates
26. Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.

Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. Flaky and tender fried samosa are one of the most popular recipes in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty, delicious snack. This step-by-step guide will help you to make the flakiest, tastiest, absolutely best Punjabi samosa from scratch!

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