Savory Stuffed Pastries | Punjabi Samosa

The flaky and crispy fried samosa is one of the most popular street food snacks in North Indian cuisine. The most favorite teatime snack across the country, samosas are Indian snacks featuring delicious dough pockets filled with a mixture of potatoes and spices, then deep-fried. You can't have a better snack option at home when unexpected guests arrive! This is easy and hassle-free; you can simply serve some hot and spicy samosas alongside a steaming cup of tea. An all-time favorite teatime snack, samosas can also be prepared for a snack party with friends and family during special occasions or the festival season.

Preparation time: 41-50 minutes

Cooking time: 16-20 minutes

Serving: 4

Ingredients for Samosa Recipe - Potatoes, boiled, peeled and cut into ½ inch pieces 4 medium
Samosa dough as needed (frozen samosa dough ready to store)

• ½ cup of butter
• 1 tablespoon of cumin seeds
• 1/2 tablespoon of turmeric powder
• 1 tablespoon of fennel seeds
• 2-3 green chilies, finely chopped
• 1 inch ginger, finely chopped
• 1/4 cup green peas
• 1 tablespoon cilantro leaves
• 1/4 tablespoon red chili powder
• 1 tablespoon dried mango powder
• 1/2 tablespoon garam masala powder
• 2 tablespoons cashews, chopped
• Salt to taste
• Oil for frying
• Tomato ketchup, mint and coriander chutney, and tamarind sauce to serve

Ingredients for the dough:

• 250 grams Maida (refined flour)
• 1/2 cup butter
• 1 teaspoon of carrot seeds (ajwain)
• 1 teaspoon of salt
• Water

How to Make Samosa Dough –

• To make Samosa Pastry Dough: In a large bowl, combine 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt, and 6 tablespoons ghee (50 grams).
• Using your fingers, mix the ingredients until they have a breadcrumb-like texture that holds its shape when you press a portion of the mixture. Then, gradually adding 7 to 8 tablespoons of water in batches and knead.
• You can add 1 to 2 tablespoons of additional water if needed if the dough looks floury or dry.
• Continue kneading until a firm, tight dough forms. It shouldn't be soft or sticky. Cover the samosa dough with a damp kitchen towel and let it rest for 30 minutes.
• If your dough becomes too wet or sticky, add a few tablespoons of flour. Mix and knead again until you have a firm dough.

Instructions -
Method -

• Heat 1 tablespoon of ghee in a nonstick pan, add the cumin seeds, green chili, and ginger, and stir-fry for 30 seconds. Add the potatoes, mix, and mash well.
• Add peas, red chili powder, dried mango powder, turmeric powder, garam masala powder, fennel seeds, cashews and salt, mix and cook for 1 minute.
• Add the cilantro leaves and mix well. Transfer to a bowl and cool to room temperature.
• Divide the dough into equal portions, shape them into balls, and brush a little ghee onto each ball. Grease a counter with a little ghee, place each portion on the counter, and roll it out into an oblong sheet. Cut each sheet in half horizontally.
• Heat enough oil in a frying pan.
• Form a cone with each sheet cut in half, fill them with a little potato mixture, apply a little water to the edges, gather them together and press to seal and shape them into samosas.
• Place the samosas in hot oil and fry over medium heat until golden brown and crispy. Drain on paper towels.
• Arrange the samosas on a platter and serve hot with the sauce.

Flaky and crunchy fried samosa are one of the most popular street food snacks in North Indian cuisine.The most favorite teatime snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. One cannot have a better snack option at home when unexpected guests arrive! This is easy and fuss-free, you can simply dish up some hot and piping samosas along with a steaming cup of tea. An all-time favorite teatime snack, samosa can also be prepared for a snack party with friends and family during special occasions or festival season.

Prep time: 41-50 minutes

Cook time: 16-20 minutes

Serves: 4

Ingredients for Samosa Recipe -
Potatoes, boiled, peeled and cut into ½ inch pieces 4 medium
Samosa dough as required (ready frozen samosa pastry available to store)

• ½ cup ghee
• 1 tbsp Cumin seeds
• 1/2 tbsp turmeric powder
• 1 tbsp fennel seeds
• 2- 3 green chilli, finely chopped
• 1 inch ginger, finely chopped
• 1/4 cup green peas
• 1 tbsp coriander leaves
• 1/4 tbsp red chili powder
• 1 tbsp dried mango powder
• 1/2 tbsp garam masala powder
• 2 tbsp cashew nuts, chopped
• Salt to taste
• Oil for deep-frying
• Tomato ketchup, coriander-mint chutney, and tamarind sauce to serve

Ingredients for the dough:

• 250-gram Maida (refined flour)
• 1/2 cup ghee
• 1 teaspoon carrom seeds (ajwain)
• 1 teaspoon salt
• Toilet

How to make Samosa dough –

• To make Samosa pastry dough - In a large mixing bowl combine 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).
• With your fingers, mix the ingredients together until they make a breadcrumb-like texture that holds its shape when you press a portion of the mixture. Then, working just a bit at a time, add in 7 to 8 tablespoons water in parts and knead.
• You can add 1 to 2 tablespoons extra water if needed if the dough looks floury or dry.
• Continue kneading to form a firm, tight dough. It should not be soft or sticky. Cover the samosa dough with a moist kitchen towel and let it rest for 30 minutes.
• In case if your dough becomes too moist or sticky then add a few tablespoons of flour. Mix and knead again to a firm dough.

Instructions –
Method -

• Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green chilli, ginger, and mix and sauté for 30 seconds. Add potatoes, mix, and mash well.
• Add green peas, red chilli powder, dried mango powder, turmeric powder, garam masala powder, fennel seeds, cashew nuts and salt, mix and cook for 1 minute.
• Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.
• Divide the dough into equal portions, shape them into balls and apply some ghee on each ball. Grease the worktop with some ghee, place each portion and roll out into an oblong sheet. Halve each sheet horizontally.
• Heat enough oil in a pan.
• Shape each halves sheet into a cone, stuff with some potato mixture, apply some water on the edges, bring them together and press to seal and shape into samosas.
• Slide the samosas into hot oil and deep-fry, on medium heat, until golden brown and crisp. Drain on absorbent paper.
• Arrange the samosas on a serving platter and serve hot with sauce.