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Punjabi Samosas

fatfree.kitchen's picture
Ingredients
  Maida 3 Cup (48 tbs) (white flour)
  Salt 1 Pinch
  Warm water 1 Cup (16 tbs) (adjust quantity as required, to knead the dough)
  Potatoes 1⁄2 Kilogram
  Green peas 1 Cup (16 tbs)
  Red chilli powder 1 Teaspoon
  Haldi 1⁄4 Teaspoon (Turmeric powder)
  Dhania jeera powder 1 Tablespoon (powder of coriander and cumin seeds)
  Amchur 1 Teaspoon (dried unripe mango powder)
  Sugar 2 Teaspoon
  Coriander 1 Tablespoon
  Salt 1 Teaspoon
  Finely chopped green chillies 6
  Jeera 1⁄2 Teaspoon (Cumin seeds)
  Hing 1 Pinch (asafoetida)
Directions

Covering:
1. Mix thoroughly maida and salt.
2. Knead the dough hard and leave for 1-2 hours.
Filling:
1. Peel boiled potatoes and chop them fine. Boil fresh green peas.
2. Put jeera, hing and finely chopped green chillies in a karahi. Saute till the chilli changes colour to whitish.
3. Add haldi, red chilli powder, boiled peas and chopped potatoes.
4. Mix thoroughly, adding salt, sugar, amchur and coriander. Saute.
5. Switch off the burner and allow the mixture to cool.
6. Shape the dough into small balls. Roll the balls sufficiently thin and cut them into halves.
7. Turn each half into a cone and stick it with water.
8. Stuff each cone with the above filling and close the edges. Make about 4-5 samosas.
9. Bake them till golden brown.

Recipe Summary

Cuisine: 
Punjabi
Course: 
Snack
Method: 
Baked
Dish: 
Samosa
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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