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Punjabi samosa recipe

 HOW TO MAKE PUNJABI SAMOSA  RECIPE /A1 SAMOSA RECIPE

How to make punjabi samosa recipe /A1 samosa recipe

INGREDIENTS FOR COVERING

  • Maida – 1 ½ cup
  • Melted Ghee – 3 tbsp
  • Ajwain – 1 tsp
  • Water to knead – 3 or 4 tbsp depending upon quality of flour
  • Salt as per taste

METHOD

Mix flour + ghee + ajwain + salt in a plate.

Mix it well with your clean hands for sometime till crumbly.

Add water little by little and knead it into a medium hard and firm dough [not soft pls]

Cover dough with a damp cloth and keep aside for  ½ an hour.

How to make punjabi samosa recipe /A1 samosa recipe

INGREDIENTS FOR THE STUFFING

  • Potato – 4 small [ boiled and mashed ]
  • Cooked green peas – ½ cup
  • fennel seeds – 1 tsp
  • Green chilli + ginger paste – ½ tbsp.
  • Garam masala pwdr – 1 tsp
  • Chilli pwdr – ¼ tsp
  • Amchur pwdr – ½ tsp
  • Chaat masala – ½ tsp
  • Jeera pwdr – ½ tsp
  • Finely chopped coriander leaves – 2 tbsp
  • Salt as per taste
  • Few cashew and raisins
  • Oil – ½ tbsp.
  • Also oil for deep frying

METHOD

Heat ½ tbsp oil in a pan, add fennel seeds and let it crackle

Add ginger + chilli paste.

Fry till raw smell leaves.

Add cooked green peas + cashew and raisins and saute for 1 minute on medium flame.

Lower the flame and add chilli pwdr + gamasala pwdr + amchur + chaat masala + asafoetida + coriander leaves + salt.

Saute for 1 minute on low flame till raw smell leaves.

Add the mashed potato and mix well till it is coated well with the masalas.

Saute for 1 minute and off the flame.

Keep aside to cool.

How to make punjabi samosa recipe /A1 samosa recipe

METHOD FOR MAKING THE SAMOSA.

Again knead the dough and divide  into equal portion.

Make balls of each portion .

Take one ball and roll it into a medium thickness circle.[not thin or thick]

Cut the circle through centre as shown in pic into 2 semi circles.

Apply water on the straight edge of the semicircle with fingers or brush.

Join both the ends by holding in hand as shown in pic to form a triangular pocket.

Press the edges for sealing.

Spoon in the stuffing and push the stuffing so that it reaches the tip also.

Now seal the bottom by pressing and pinching.

See that it is sealed well, there should be no opening.

Repeat with all the dough and cover it with a moist cloth.

While  keeping the  samosas ,keep it in standing way so that we a get a fold at the bottom.

Heat the oil on medium flame once it becomes hot slide in the samosa and immediately lower the flame.

Fry on low flame by turning it till golden brown.

Strain and Remove on absorbent paper.

Now before sliding in the other batch of samosa ,again increase the flame  and repeat the same procedure.

Once all are done serve as a snack with sauce /sweet chutney /green chutney.

It can be also served with chole + onion and meethi chutney

NOTES

  1. You can also bake in preheated oven at 180* for 30 minutes by brushing oil over the samosas.
  2. The potato should not be of smooth texture,.
  3. Add the ghee while kneading it is important.
  4. If you make thick covering ,it will not cook well.
  5. Don’t use wheat flour .
  6. Fry few at a time.
  7. You can first half fry all the samosas till light brown colour,remove lower the flame and again fry till fully done.
  8. Take enough oil so that the samosas don’t touch the bottom and get burnt.
  9. The same outer covering dough can be used to make pakwan.
  10. I love the A -1 samosas served with chole at gurukrupa hotel Sion.

chole –https://maryzkitchen.com/chole/

sweet chutney – https://maryzkitchen.com/khajur-aur-imli-ki-chutney/

green chutney – https://maryzkitchen.com/green-chutney-for-sandwiches/

HOW TO MAKE MAT SAMOSA 

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