Punjabi Samosa
Setup Time:
Cooking Time:
Total Duration: 40 minutes
Course: Snack
Cuisine: Indian, Gujarati
Origin: Gujarat, India
Brief Description:
Gujarati Samosas are a popular variation of the traditional Indian samosas, known for their unique filling and distinct flavour.
Unlike the more common potato-filled samosas found in other regions of India, Gujarati samosas often feature a sweet and tangy filling made with ingredients like peas, raisins, and spices.
They are typically served with tamarind chutney or mint chutney and are perfect for snacking or as a starter for a meal.
Features:
1) Unique Filling: The stuffing of Gujarati samosas, which consists of raisins, spices, and peas, is tart and sweet.
2) Light and Flaky Dough: Made from a crispy, thin layer of all-purpose flour dough.
3) Versatile Snack: Perfect for snacking or as a starter in a meal.
4) Customizable: Filling can be adjusted with ingredients like potatoes, carrots, or nuts.
5) Accompaniments: Served with tamarind or mint chutney for added flavour.
6) Ease of Preparation: Although time-consuming, the process is straightforward.
7) Party Favourite: Great for gatherings as they can be made ahead and reheated.
1) Preparing the Dough:
Take Sieved All-purpose Flour, Wheat Flour, Salt, Hand crushed Carom Seeds, Melted Clarified Butter, and water.
They should be well mixed with your hands to form a medium-soft dough.
Cover the dough and let it rest for a while.
2) Preparing the Masala:
Add Whole Coriander, Cumin Seeds, and Fennel Seeds in a mixture jar. Half crushed them.
Add Green Chillies, Ginger, Mint Leaves, Coriander leaves, and Water.
Grind them in the mixture jar.
Heat oil in a pan.
Add Asafoetida, Turmeric Powder, and the ground paste. Sauté for a while.
Add Salt, Coriander-Cumin Powder, Garam Masala, and Aamchur Powder. Sauté properly.
Take boiled Potatoes, peel the skin, steam them, and let them sit for a while.
Once mixed properly, add Hand-mashed Steamed Potatoes and Boiled Peas.
Mix with a spatula and then mash them.
3) Shaping and Filling:
Check the dough.
Take one lemon-sized ball of dough and repeat for the rest.
Cover them with a wet cloth.
Roll out the dough into elliptical rotis.
Cut them in the middle.
Wet the corners with water using your finger.
Seal the top side from left to right, forming a cone.
Fill each cone with filling.
Wet the corners again and seal the bottom side from left to right.
Repeat for the rest.
Cover them with a wet cloth.
4) Frying:
Heat oil in a kadai.
Test the oil temperature with a small piece of dough.
Once ready, add the samosas to the kadai.
Keep the flame low.
Fry until samosas rise to the top and become golden brown, stirring occasionally.
This process takes about 15 to 18 minutes.
Once golden brown, remove from the kadai and let them cool down for a while.
Serve the samosas with Coriander-Mint chutney and Jaggery-Tamarind chutney.
Tips:
Knead the dough well for the right texture.
Adjust green chilies according to spice preference.
Keep the dough covered with a damp cloth while shaping.
Seal samosa edges tightly to prevent filling leakage.
Fry on low flame for even cooking.
Use a slotted spoon to remove excess oil after frying.
Cautions:
Add water to the dough cautiously to avoid stickiness.
Avoid overcrowding kadai while frying.
Allow samosas to cool before storing to maintain crispiness.
Ingredients:
1) For Dough:
Sieved All-purpose Flour - 2 cups
Wheat Flour - 4 tablespoons
Salt - as per taste
Hand-crushed Carom Seeds - 1 teaspoon
Melted Clarified Butter - ¼ cup
Water - 1.5 cups + 1 spoon
2) For Masala:
Whole Coriander - 1 tablespoon
Cumin Seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Green Chillies - 4 to 5 pieces
Ginger - Small piece
Mint Leaves - ½ cup
Coriander leaves - 3/4 cup
3) Other Ingredients:
Oil - 2 to 3 teaspoons
Asafoetida - ½ teaspoon
Turmeric Powder - 1 teaspoon
Potatoes - 3 pieces
Boiled Peas - ½ cup
Salt - as per taste
Coriander Cumin Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Aamchur Powder - 1 teaspoon
4) For Frying:
Oil - for deep frying
5) For Serving:
Coriander-Mint chutney
Jaggery-Tamarind chutney
