Punjabi Samosa | पंजाबी समोसा | How to make Samosas | #SamosaRecipe | #ChefHarpalSingh | chefharpalsingh

Punjabi Samosa

For dough

Ingredients Quantity

Refined flour 2 cups
Ajwain ½ tsp
Salt 1 tsp
Ghee 1½ Tbsp
Water as required

For filling

Oil 2 tbsp
Cumin seeds 1 tsp
Ginger chopped 1 tbsp
Green chili chopped 2-3 nos
Coriander powder 1 ½ Tbsp
Red chilli powder 1 ½ tsp
Dry Mango Powder 1 tsp
Cumin Powder ½ Tsp
Turmeric powder a pinch
Garam masala powder 1 tsp
Boiled potatoes 2 nos
green peas ½ cup
Salt to taste

for chutney

water 1 ½ cup
sugar ½ cup
Red chilli powder 1 ½ tsp
garam masala ½ tsp
dry mango powder 1 ½ tsp
dry ginger powder ½ tsp
fennel powder ½ tsp
salt to taste
black salt ½ tsp
cumin seeds 1 tsp

Method

1) In a bowl add refined flour, Ajwain, salt , ghee and mix well.
2) Gradually add water and knead to a semi hard dough.
3) Cover the dough with butter paper and keep it to rest for 30 mins.
4) Heat oil in a pan add cumin seeds, ginger, green chilli and sauté for 1 mins
5) Add coriander powder, red chilli powder, dry mango powder, garam masala, cumin powder, turmeric powder, mix well and sauté for 1 mins.
6) Add mashed potatoes, green peas and mix well.
7) Add salt to taste and mix well.
8) Remove the filling in a bowl and let the mixture cool.
9) Meanwhile to make the chutney heat water in a pan,
10) Add sugar, red chilli powder, cumin powder, dry mango powder, dry ginger powder, fennel powder, salt, black salt, cumin and reduce the mixture till desired consistency .
11) Meanwhile divide the dough into equal portions and roll the dough into flat strips
12) Cut the strips into half and keep aside.
13 ) Fold the strip to make a cone and fill the cone with spoonful of the filling
14) Gently fold one end and seal to get the samosa shape.
15) Repeat for the remaining dough and keep aside
16) Heat oil in a deep kadhai and deep fry the samosas till crisp and golden brown.
17) Remove the fried samosas in absorbent paper and keep aside.
18) In a serving plate serve the samosas along with the chutney.





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