Best Indian Punjabi Samosa Recipe - How to Make
Best Indian Punjabi samosa recipe. Crispy flaky Punjabi samosa with step by step method, detailed recipe video, how to fold samosa, samosa stuffing recipe
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Servings: 4
Calories: 235kcal
Ingredients
For aloo and matar samosa filling;
- 2 tablespoon Oil
- 1 tablespoon ginger grated (adrak)
- 2-3 green chilies chopped( hari mirch)
- 2 tablespoons Fresh coriander leaves hari dhania
- ¼ cup of green peas hare matar
- Salt to taste
- 1 teaspoon red chilli powder lal mirch
- 1 ½ teaspoon coriander powder dhania
- 1 teaspoon dried mango powder amchur
- 300 grams potatoes boiled and mashed( uble aloo)
- 2 tablespoon of water
For the samosa dough;
- 2 cups of all purpose flour maida
- 4-6 tablespoons of oil
- ¼ teaspoon carom seeds ajwain
- Water as needed.
Instructions
To Make Samosa Dough
- For the samosa dough, take some flour , add carom seeds and oil to it and mix well by rubbing it through your hand. Now add water , knead the dough nicely for about 5 minutes and keep aside covered in a wet cloth.
To make samosa Filling,
- Heat some oil in a pan in low flame. Add grated ginger to the oil when a little warm.
- Add finely chopped green chillies and saute well.
- Now add in the chopped fresh coriander leaves and keep stirring.
- After about a minute add fresh or frozen green peas and stir.
- Sprinkle in some salt, red chilli powder, coriander powder and dried mango powder to it and mix well.let it cook for 2-3 minutes.
- Put the mashed boiled potatoes in , mix well and let it cook for about 3-5 minutes.
- Take it off heat and keep aside. The samosa filling is ready.
For the samosa,
- Shape 1, cocktail samosa a.k.a small triangles.
- Roll out the dough in a round chapati with the help of a rolling pin.
- Cut the chapati from the middle. Take one half and make a cone out of it using very little water to stick the ends.
- Fill in the aloo matar stuffing. Seal the ends of samosa-like I have shown is step by step video and deep fry them.
Video
Nutrition
Calories: 235kcal