Punjabi Samosa

Name: Punjabi Samosa
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: street-food
Ingredients: 200 g Maida; ½ tsp Ajwain; 4 tbsp Sunflower Oil; 400 g Potato; 60 g Green Peas; 1 tbsp Sunflower Oil; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 2 pcs Green Chillies; 1 tsp Ginger; 1 tsp Coriander Powder; ½ tsp Red Chilli Powder; ½ tsp Garam Masala; 1 tsp Amchur (dry mango powder); 2 tbsp Coriander Leaves; Salt; 500 ml Sunflower Oil

SabKiList Kitchen

Flaky, golden pastry triangles filled with spiced potato and peas, fried slowly until crisp.

Prep: 40 min
Cook: 30 min
Level: Hard
Serves: 4

Ingredients

For the dough

200 gMaida
½ tspAjwain
4 tbspSunflower Oil

For the filling

400 gPotato, boiled and mashed
60 gGreen Peas
1 tbspSunflower Oil
1 tspCumin Seeds
1 tspFennel Seeds, crushed
2 pcsGreen Chillies, finely chopped
1 tspGinger, grated
1 tspCoriander Powder
½ tspRed Chilli Powder
½ tspGaram Masala
1 tspAmchur (dry mango powder)
2 tbspCoriander Leaves, finely chopped

To tasteSalt
500 mlSunflower Oil, for frying

Method

For the dough, rub the oil, ajwain and a pinch of salt into the maida until it looks like breadcrumbs. Add water a little at a time and knead into a stiff dough. Cover and rest for 30 minutes.
For the filling, heat the oil, add the cumin and fennel, then the ginger and chillies. Add the peas and cook for 2 minutes. Stir in the spices, mashed potato and salt. Mix well, add the coriander and let it cool completely.
Divide the dough into 4 balls. Roll each into an oval about 6 inches long and cut it in half.
Brush the straight edge with water, fold each half into a cone and seal the seam. Fill with the potato mixture, brush the open edge with water and press it shut.
Heat the frying oil on low to medium. It should not be smoking. Fry the samosas in batches for 12-15 minutes, turning, until golden and crisp.
Drain on paper and serve hot with green chutney.

Tips

Fry on low heat. Hot oil browns the outside quickly but leaves the crust raw and the samosa soft.