A very popular samosa variety, Punjabi Samosas are tasty and can be made for any occasion, parties or get togethers.
Maida – 2 cups
Ghee – 3 tblsp
Salt – 2 tsp or as per taste
Oil for frying
For the Filling:
Green peas – 1 cup, boiled, lightly mashed
Potatoes – 3 to 4, big, boiled, peeled, mashed
Pomegranate Seeds – 2 tsp, dried (optional)
Coriander Seeds – 2 tblsp
Cumin Seeds – 2 tsp
Oil – 3 to 4 tblsp
Ginger – 2 inch piece, peeled, chopped
Green Chillies – 5 to 6, chopped
Red Chilli Powder – 2 tsp
Dried Mango Powder (Amchoor) – 2 tsp
Garam Masala Powder – 2 tsp
Salt as per taste
Coriander Leaves – handful, chopped
1. Combine the ghee, salt and maida in a large bowl.
2. Add 1/2 cup of warm water and knead well to stiff dough.
3. Cover with a damp cloth and keep aside for 20 to 30 minutes.
4. Heat a pan over medium flame.
5. Dry roast the coriander seeds and dried pomegranate seeds for 45 to 90 seconds.
6. Remove, cool and grind to a coarse powder.
7. Add oil to the pan.
8. Fry the cumin seeds until lightly browned.
9. Add the ginger and green chillies.
10. Fry for 45 to 60 seconds.
11. Add the coriander-pomegranate powder, red chilli powder, dried mango powder, garam masala powder and salt.
12. Mix well.
13. Add the peas and potatoes.
14. Mix again and cook for 5 to 10 minutes.
15. Add coriander leaves and stir again.
16. Remove from flame.
17. Make small balls of the dough and roll them into a small puri.
18. Add 1 or 2 tblsp of the filling and fold into samosa.
19. Seal the edges with a little water.
20. Heat oil for deep frying over medium flame.
21. Fry the prepared samosa for 5 to 8 minutes or until golden brown and crisp.
22. Remove and drain excess oil.
23. Serve hot as a snack with chutney or sauce.