Crispy Punjabi Samosas: Your Ultimate Snack Recipe Awaits

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
• ½ tsp carom seeds (ajwain)
• ½ tsp salt
• ½ cup water (adjust as needed)

For Stuffing:

• 4 medium potatoes (boiled & mashed)
• ½ 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
• ½ tsp turmeric powder
• 1 tsp amchur (dry mango powder)
• Salt to taste
• 1 tbsp oil
• Fresh coriander leaves (chopped)

For Frying:

• Oil for deep 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, sauté 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.