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Punjabi Samosa Recipe

Samosa is the most favorite tea time snacks filles with spicy potatoes nd full of flavours..

  • Prep time:
  • 15mins
  • cook time:
  • 20mins
  • serves:
  • 3-4

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Vegetarian

Level : Difficult

Cuisine : Punjabi

Course : Snacks

Recipe Notes

You can also add some boiled peas , kishmis, and kaju in potato filling..

Tags

  • #RamadanRecipeContest
  • #Contest148
Ingredients

Ingredients For Punjabi Samosa Recipe

Methods
  • 1. First mix the flour, salt, carom seeds oil, in a bowl and mix everything well.
  • 2. add little water and lightly knead the semi stiff dough, (do not over knead)
  • 3. keep the dough by covering it for atleast 15-20 minutes to set.
  • 4. Boil the potatoes, peel and mash them.
  • 5. Add dried spices- mango powder, garam masala powder, coriander powder, red chilli powder, cumin powder, salt
  • 6. and kasoori methi in a plate and mix well.
  • 7. Now heat 1 teaspoon oil in a pan, add cumin and asafoetida,
  • 8. then add ginger and green chilli, stir for few seconds then
  • 9. add fennel seeds powder,stir. Now add mashed potatoes and all the mixed dry spices mix well.
  • 10. After a minute, add green coriander and mix well.
  • 11. Turn off the heat,filling mixture is ready keep aside to cool
  • 12. Now take out the dough and knead again with light hands, divide the dough into equal portions
  • 13. roll a portion (one dough ball) into the oval shape (roti) with the help of a rolling pin.
  • 14. Now cut it with a knife and divide it into two parts.
  • 15. Now take a portion, apply a little water on all it's edges and give a shape of a cone by using hands
  • 16. Now fill prepared potato filling with the help of a spoon
  • 17. and close it with light hands by applying little water in edges to give it a shape of samosa
  • 18. Meanwhile, heat oil in a kadhai for frying,
  • 19. add samosas in medium hot oil and fry on a low/medium flame till it turns nice golden.
  • 20. Oil should not be too hot while adding samosa) drain out on a pepper napkin
  • 21. serve hot with green chutney and tamarind, sweet chutney.
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