Introduction:

Embark on a culinary adventure with our Delightful Punjabi Samosa recipe, a celebration of crispiness, flavour, and the rich heritage of North Indian cuisine. These golden triangles of delight, filled with a spiced medley of potatoes and peas, promise to transport you to the bustling streets of Punjab. Join us in this step-by-step journey, adorned with vibrant images, as we unveil the secrets to creating the perfect Punjabi Samosa, a snack that’s not just a taste but a tradition.

Ingredients:

the Samosa Dough:

• 2 cups all-purpose flour
• 1/4 cup ghee (clarified butter)
• 1/2 teaspoon ajwain (carom seeds)
• A pinch of salt
• Water for kneading

the Filling:

• 3 large potatoes, boiled and mashed
• 1/2 cup peas, boiled
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for deep frying

Instructions:

1: Prepare the Samosa Dough

1. In a mixing bowl, combine all-purpose flour, ghee, ajwain, and a pinch of salt.
2. Gradually add water and knead into a firm, smooth dough.
3. Cover with a damp cloth and let it rest for 30 minutes.

2: Make the Filling

1. In a pan, heat oil and add cumin seeds.
2. Add boiled and mashed potatoes, boiled peas, coriander powder, garam masala, red chili powder, and salt.
3. Cook for 5-7 minutes, stirring occasionally.
4. Add chopped fresh coriander leaves, mix well, and let it cool.

3: Shape the Samosas

1. Divide the dough into equal portions and roll each portion into a ball.
2. Roll out each ball into a thin oval shape and cut it in half to form two semi-circles.
3. Create a cone shape by folding each semi-circle, sealing the edges with water.
4. Fill the cone with the prepared potato-pea filling and seal the open edge, forming a triangular samosa.

4: Heat the Oil

1. Heat oil in a deep pan over medium heat.
2. To check if the oil is ready, drop a small piece of dough; if it sizzles and rises to the surface, the oil is hot enough.

5: Fry the Samosas

1. Carefully slide the shaped samosas into the hot oil, a few at a time.
2. Fry until they turn golden brown and crispy.
3. Remove and place on absorbent paper to remove excess oil.

6: Serve and Enjoy

1. Serve the Punjabi Samosas hot with mint chutney or tamarind sauce.
2. Relish the crispy exterior and the flavorful potato-pea filling in every bite.

“In the heart of a Punjabi Samosa lies the warmth of tradition, a crunchy embrace that transcends generations.”

Pro Tips:

• Add a tablespoon of hot oil to the samosa dough for extra crispiness.
• Ensure the filling is completely cooled before stuffing to prevent soggy samosas.
• Experiment with different shapes for a creative twist.

Delight in the crispy bliss of Punjabi Samosas, where every bite is a journey through the aromatic streets of Punjab, capturing the essence of tradition and taste.