Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, samosa- punjabi style. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Samosa- Punjabi style is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Samosa- Punjabi style is something that I’ve loved my whole life. They’re fine and they look wonderful.
Punjabi Samosa Recipe - About Punjabi Samosa Recipe: The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. You cannot have a better snack option at home when unexpected guests arrive! This is easy and fuss-free, you can simply dish up some hot and piping samosas along with a cup of.
To get started with this particular recipe, we have to first prepare a few components. You can cook samosa- punjabi style using 16 ingredients and 26 steps. Here is how you cook it.
The ingredients needed to make Samosa- Punjabi style:
- Prepare 1 Cup all purpose flour
- Get 3 Tablespoons ghee (clarified butter)
- Get 1/4 Teaspoon seeds carom (ajwain)
- Make ready To Taste salt
- Take 1 Cup potato boiled and mashed
- Take 1/8 Cup green peas boiled
- Prepare 3/4 Teaspoon garam masala
- Make ready 1/2 Teaspoon mango powder dry (aamchur)
- Prepare 1 Teaspoon ginger chili paste green
- Make ready 1 Teaspoon cumin Seeds
- Prepare To Taste salt
- Take 1 Pinch asafetida
- Make ready 1 Tablespoon coriander leaves chopped
- Make ready 1 Teaspoon oil
- Prepare 1 Pinch turmeric powder
- Take 2 Cups oil for deep frying
I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite! Homemade samosa if made correctly are always the best.
Steps to make Samosa- Punjabi style:
- For covering, take a bowl and mix all the dry ingredients well
- Knead tight dough, cover it with a damped cotton cloth and keep it aside
- Take a pan, heat oil on medium heat for 15 seconds
- Add cumin seeds and once it sizzles add asafetida
- Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit)
- Add ginger and green chilli paste, mix it well
- Add boiled and mashed potatoes, mix it well
- Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well
- Keep it for 4-5 minutes on the stove and stir continuously
- 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)
- Take the dough made for covering and divide it into 5 equal pieces
- Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
- Cut the big circle into two semicircles
- 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
- Stick it and cone shape is ready
- Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center
- 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
- Repeat this for all the samosas
- Heat the oil for deep frying on medium heat
- Once oil is hot, reduce the heat to slow and put samosa in oil for frying
- Make sure that samosa should be submerged fully in oil
- Fry each side of samosa for 3-4 minutes or till it gives light golden in color
- Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
- Keep samosa on kitchen towel to remove the access oil. Samosas are ready
- Serve it with sweet and sour sauce (chutney) made with tamarind and dates
- 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.
This Punjabi samosa recipe will give you one of the best samosa you can make at home. These fried samosa are flaky and crispy from outside with a tasty potato and peas stuffing. If you have time and patience to make samosa at home then you won't feel like buying them from outside after trying this recipe. An easy method of making Samosas which are tastier and healthier than eating outside. Make this easy, tasty Punjabi Aloo Samosa Delhi Style.
So that’s going to wrap this up with this exceptional food samosa- punjabi style recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
