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Punjabi Khasta Samosa Recipe

I have made traditional Punjabi Khasta Samosa at home. I have also made Punjabi Samosa Masala at home. I have made potatoes and peas filling. You can also add cashews and resins to give it more rich taste. You can serve this Punjabi Samosa with Khajoor Imli Chutney and green Chutney, you can also serve this Punjabi Samosa with Chole Or Ragada. You can also make Curry And serve with this Samosa.

  • Prep time:
  • 20mins
  • cook time:
  • 45mins
  • serves:
  • 8

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Vegetarian

Level : Difficult

Cuisine : Punjabi

Course : Snacks

Recipe Notes

If you fry the Samosa on high flame it will be crispy from outside but soft from inside. Oil should be not too hot while frying samosas

Ingredients

Ingredients For Punjabi Khasta Samosa Recipe

Methods
  • 1. To make Punjabi Samosa masala.
  • 2. Take a pan and add all the dry ingredients mentioned in the ingredients section.
  • 3. On low flame dry roast all the ingredients.
  • 4. When Aroma starts to come from masala turn off the gas and let it cool down.
  • 5. After that grind it into the mixer jar and make fine powder from the dry roast ingredient.
  • 6. Sieve the prepared masala and keep it aside. You can store this masala up to 3 months.
  • 7. You can store this masala up to 3 months in the fridge.
  • 8. Now take a bowl and add all-purpose flour, Ghee, salt and carom seeds.
  • 9. Mix it well and add water little by little and knead a hard dough.
  • 10. To make Samosa crispy Do not knees it very much.
  • 11. Make sure the dough is not too soft it should be stiff.
  • 12. Now take a muslin cloth and cover the door and keep it aside for half an hour.
  • 13. Meanwhile take a pan and add oil into it.
  • 14. When oil turns hot, add green chilli and ginger paste.
  • 15. Sauté it and add Red chilli powder and Samosa powder. And mix it well.
  • 16. Now add mashed potatoes and peas.
  • 17. Also add coriander leaves and mix it well.
  • 18. Flame should be medium.
  • 19. Now add chaat masala, dry mango powder and garam masala powder and mix it well.
  • 20. Add Samosa masala if required.
  • 21. Cook it for one minute after that turn off the flame and let it little cool down.
  • 22. Meanwhile in a frying pan add oil and let it turn little hot.
  • 23. Now Take a ball sized dough and roll it using rolling pin like roti.
  • 24. Roti should be not too thick not too thin.
  • 25. Now cut it from center and make two equal parts.
  • 26. Take one part and make a cone shape from it. Add enough stuffing into it and seal it and make shape of Samosa. Seal it using water properly otherwise it will Open while deep frying.
  • 27. For frying samosas oil should be not too hot not too cold. Fry the samosas on medium to low flame Until golden brown.
  • 28. Serve Hot piping Samosa with green Chutney.
  • 29. Our Punjabi Khasta Samosa is ready to serve .
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