Punjabi Samosa | पंजाबी समोसा | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana

Piping hot samosas served with tangy tamarind chutney is a classic Indian snack loved by all!

PUNJABI SAMOSA

Ingredients

1½ cups refined flour (maida)
½ teaspoon carom seeds (ajwain)
1-2 tablespoons hot oil
Oil as required
Sweet chutney for serving
Fresh coriander sprig for garnishing
Stuffing
4 medium potatoes, boiled and peeled
1½ tablespoons coriander-cumin seeds
Salt to taste
1 tablespoon oil + for deep-frying
½ teaspoon cumin seeds (jeera)
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
½ cup green peas (matar), boiled
½ teaspoon garam masala powder
1 tablespoon chopped fresh coriander leaves
½ teaspoon dried mango powder (amchur)

Method

1. To prepare dough, mix together flour, carom seeds and 1-2 tablespoons hot oil in a bowl. Add sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 1 hour.
2. To prepare stuffing, dry-roast coriander-cumin seeds alongwith two pinches of salt in a non-stick pan till golden brown and fragrant. Transfer in a mortar and coarsely crush using a pestle.
3. Heat 1 tablespoon oil in the same non-stick pan. Add cumin seeds and when it changes colour, add ginger and green chillies and sauté for 30 seconds.
4. Chop potatoes, add to pan and mix. Add green peas, ground coriander-cumin seeds, salt, garam masala powder and coriander leaves, mix, cover and cook for 2-3 minutes.
5. Mash the potato mixture. Add dried mango powder, mix and cook for 1-2 minutes. Transfer on a plate and set aside to cool.
6. Heat sufficient oil in a kadai.
7. Divide the dough into small equal portions. Apply some oil on each portion, roll out into a semi-thick oval sheet and halve horizontally.
8. Divide the stiffing into equal portions and shape into balls.
9. To prepare one samosa, apply some water on the cut side of one halved disc and shape into a cone. Put a portion of stuffing and press the ends to seal, applying water if required.
10. Put the samosa in hot oil and deep-fry on low heat till golden brown and crisp. Drain on an absorbent paper.
11. Place samosa in the center of a serving platter. Put some sweet chutney on the sides and serve hot garnished with a coriander sprig.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor #PunjabiSamosa

***********************

ingredients