Punjabi samosas are a popular Indian snack known for their crispy texture and spicy filling. The dough, made with all-purpose flour, ghee, and ajwain, ensures a flaky crust. The stuffing consists of mashed potatoes, peas, and aromatic spices. Each samosa is shaped into a cone, filled, and sealed properly. Deep-frying them on low heat gives a perfect golden-brown color and crunch. Best enjoyed with tamarind or green chutney.
Ingredients:
For Dough:
- 2 cups all-purpose flour (maida)
- 4 tbsp ghee or oil
- tsp carom seeds (ajwain)
- tsp salt
- cup water (adjust as needed)
For Stuffing:
- 4 medium potatoes (boiled & mashed)
- cup green peas (boiled)
- 1 tsp cumin seeds
- 1 tsp ginger (grated)
- 1-2 green chilies (chopped)
- 1 tsp coriander powder
- 1 tsp garam masala
- tsp turmeric powder
- 1 tsp amchur (dry mango powder)
- Salt to taste
- 1 tbsp oil
- Fresh coriander leaves (chopped)
For Frying:
Step-by-Step Instructions:
Step 1: Prepare the Dough
- In a mixing bowl, combine all-purpose flour, salt, and carom seeds.
- Add ghee/oil and rub with your fingers until the mixture turns crumbly.
- Gradually add water and knead into a stiff dough. Cover with a damp cloth and rest for 30 minutes.
Step 2: Prepare the Stuffing
- Heat oil in a pan, add cumin seeds and let them splutter.
- Add grated ginger and chopped green chilies, saut for a few seconds.
- Mix in the boiled peas and mashed potatoes.
- Add coriander powder, garam masala, turmeric, amchur, and salt. Stir well.
- Cook for 2-3 minutes, then turn off the heat and let the filling cool.
- Add chopped coriander leaves and mix well.
Step 3: Shape the Samosas
- Divide the dough into equal portions and roll each into a ball.
- Roll out each ball into an oval shape, about 6 inches long.
- Cut the oval in half to form two semi-circles.
- Take one semi-circle and apply water along the edges.
- Fold into a cone and seal the edges.
- Fill the cone with the potato-pea stuffing, then seal the top edge completely.
Step 4: Fry the Samosas
- Heat oil in a deep pan over medium-low heat.
- Drop the samosas in the oil and fry on low heat until they turn golden brown.
- Flip occasionally for even cooking, fry for about 10-12 minutes.
- Remove and drain excess oil on paper towels.
Step 5: Serve & Enjoy
- Serve hot with green chutney, tamarind chutney, or tomato ketchup.
- Enjoy your homemade crispy Punjabi Samosas.
