Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, punjabi style samosa. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This Punjabi Samosa Recipe will give you one of the best samosa you can make at home. These fried samosa are flaky and crispy from outside with a tasty potato and peas stuffing. Now roll samosa dough and make thin roti and cut in samosa shapes, now fill with filling and close with the help of water and deep fry.
Punjabi style Samosa is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Punjabi style Samosa is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook punjabi style samosa using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Punjabi style Samosa:
- Get For Samosa:
- Take 1 cup Maida
- Make ready 2 Tbsp ghee
- Prepare 1/2 tsp ajwain seeds
- Get As per taste Salt
- Get As required Chilled water to make the dough
- Prepare For Samosa Filling:
- Make ready 4-5 medium size potatoes
- Take 1 Tbsp whole coriander seeds
- Take 1 Tbsp Saunf
- Make ready 1/2 Tbsp cumin seeds
- Make ready 1/2 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Get 1/2 tsp whole black pepper powder
- Get 1/2 tsp Aamchur powder
- Make ready Pinch asafoetida
- Prepare 1 Tbsp ghee
- Make ready 1 ginger chopped fine
- Prepare 2-3 green chillies chopped fine
- Make ready As required Salt
- Get For frying Samose:
- Take 1/2 cup oil
I am sharing the classic punjabi snack recipe that is loved by everyone. The outer crust is flaky and crispy. It is made from all purpose flour. A very popular samosa variety, Punjabi Samosas are tasty and can be made for any occasion, parties or get togethers.
Instructions to make Punjabi style Samosa:
- Roast the whole coriander seeds, cumin seeds and saunf in a nonstick pan. In a mortar & pestle coarsely grind the roasted seeds and set aside.
- In a pressure cooker boil the potatoes for 3 whistles on high heat. Cool, peel and coarsely break the potatoes.
- Chop the ginger and green chillies and set aside.
- In a wok heat 1 Tbsp ghee add the chopped ginger and green chillies and fry for a minute. Add the potatoes and stir. Add the coarsely grounded powder, asafoetida, black pepper powder, turmeric powder, red chilli powder, aamchur powder, salt and mix well with the potatoes on low heat. Cover for 4-5 mins. Let the potatoes overcook a little. Stir and set aside. Refrigerate the samosa filling.
- In a bowl add Maida, ghee, salt, ajwain and chilled water to make the dough. The dough should be tight. Cover with a clean cloth for 15 mins and refrigerate.
- Make balls and with a rolling pin make the samosa cover. Cut into halves. Fold one half and join the ends with water. Put the filling and then fold the edges with water. The samosas should sit well on the counter.
- In a wok heat oil and keep it low to medium flame. Add the samosas and deep fry. Ensure the edges are well fried.
- Make a pudina yoghurt dip in a blender and add it to the yoghurt to enjoy.
- Plate and enjoy.
About Punjabi Samosa Recipe: The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. Once the samosa turns golden brown, take it out on the kitchen towel. Keyword: aloo samosa, punjabi samosa, samosa. Though Punjabi samosa are quite big in size but you can make according to your preference ,I have made. Samosa Recipe - Perfect Street Style Aloo Samosa Recipe
So that is going to wrap this up for this exceptional food punjabi style samosa recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
