Punjabi Samosa - The Country's Favourite Snack For Every Occassion


Punjab is the home of Tandoori Dishes where marinated meat,paneer and seafood are cooked in clay oven called Tandoor which are positioned over charcoal or wood-burning fires. Modern homes rarely use tandoori ovens, so the grill or outdoor barbecue is commonly used. Purists say that results are not the same but the food is still dry on the outside and tender and succulent inside.

Similarly, Punjabi Samosas always tops the Snack List in India whether you are planning a full scale dinner party, informal buffet or a nourishing family meal. And when you do, they become an excellent appetizer to tempt the taste buds and becomes a palate-enticing dish when served with Tamarind Chutney or Pudina Chutney. They become the perfect finger food to be served with drinks.

Since, Holi is very near, plan to include these crispy Samosas in your Holi Special Party Menu and get ready to collect your accolades.







The amount of ingredients given below will make 12 to 13 samosas of medium size.

1 cup Maida
1 tsp warm oil
1/4th tsp Salt
1/4 tsp cumin seeds
1/4th cup water

4 medium size boiled potatoes
1 tsp oil
1/2 inch ginger crushed
1/2 tsp turmeric
1/4 th tsp cumin seeds
1/4 tsp dry mango powder
Salt to taste
1/2 tsp garam masala
Green Peas(optional)
Coriander chopped(optional)

Method to Cook :

For the stuffing:

Heat oil in a pan. Add cumin seeds, turmeric powder and crushed ginger.
Add boiled and mashed potatoes, salt, dry mango powder and garam masala.
Cook for 3 minutes and allow it cool. Keep Aside

For the outer crust:

Mix maida, warm oil and salt together. Add water little by little and mix the ingredients with a spoon. Once, all water is added, remove the spoon and mix it with fingers and knead to a smooth dough.
Keep the dough covered fr 20 minutes and knead again.

For making Samosa:

Divide it to 3 equal Portions and make smooth balls. Take a little maida for rolling out the balls into 5 inch Diameter chapatti.
Cut the chapatti into two equal halves.
Apply water on the straight edge and fold it to give a Cone shape. The Flat side should come one over other. Press the joints with finger so that won't open while frying.
Fill the pockets with potato filling prepared above. Apply water on the round edge of the cover and press them together.
Similarly make the other 5 samosas as well.

Deep fry the samosa in low flame for 20 minutes or till they turn brown. Do not fry in high flame as the samosa will be brown from outside but soft and uncooked from inside.
Serve with your favorite chutney. I usually serve with ketchup :)


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