Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, samosa- punjabi style. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Samosa Recipe-Chatpata and Spicy Samosa-How to Make Samosa Step by Step-Punjabi Samosa-Aloo Samosa. 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.
Samosa- Punjabi style is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Samosa- Punjabi style is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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
- Prepare 3 Tablespoons ghee (clarified butter)
- Take 1/4 Teaspoon seeds carom (ajwain)
- Make ready To Taste salt
- Get 1 Cup potato boiled and mashed
- Get 1/8 Cup green peas boiled
- Take 3/4 Teaspoon garam masala
- Get 1/2 Teaspoon mango powder dry (aamchur)
- Prepare 1 Teaspoon ginger chili paste green
- Get 1 Teaspoon cumin Seeds
- Get To Taste salt
- Prepare 1 Pinch asafetida
- Make ready 1 Tablespoon coriander leaves chopped
- Prepare 1 Teaspoon oil
- Get 1 Pinch turmeric powder
- Prepare 2 Cups oil for deep frying
How to make Punjabi Samosa, Step by step Samosa recipe, how to get proper shape for samosa Punjabi Samosa recipe - Learn how to make best crunchy samosa with yummy flaky surface and. Aloo samosa or punjabi samosa is also the most popular street food found across India. Below are the recipe details shared to make this street food style samosa with aloo matar stuffing… Punjabi Style Samosa Recipe. Now roll samosa dough and make thin roti and cut in samosa shapes, now fill with filling and close with the help of water and deep fry.
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.
For the stuffing Preparation: Chop carrot and coriander leaves finely. Then measure and keep all the other ingredients given for the stuffing. Though Punjabi samosa are quite big in size but you can make according to your preference ,I have made medium size samosas. Use cold water to make the dough. The poori should not be thick or.
So that’s going to wrap it up for this special food samosa- punjabi style recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
