Samosa- Punjabi style. Hi friends, In this video i will be showing how to make Punjabi style samosa. crispy samosas filled with spiced potatoes. this is perfect for your tea party. Forming samosa: Once the dough has rested cut it into six equal portions. Roll the dough into an oblong shape and cut it horizontally to make two equal halves.

This Punjabi Samosa Recipe will give you one of the best samosa you can make at home. These fried samosa are flaky and crispy from outside with a tasty potato and peas stuffing. Now roll samosa dough and make thin roti and cut in samosa shapes, now fill with filling and close with the help of water and deep fry. You can cook Samosa- Punjabi style using 16 ingredients and 26 steps. Here is how you cook it.

Ingredients of Samosa- Punjabi style

It's 1 Cup of all purpose flour.
It's 3 Tablespoons of ghee (clarified butter).
It's 1/4 Teaspoon of seeds carom (ajwain).
You need To Taste of salt.
Prepare 1 Cup of potato boiled and mashed.
Prepare 1/8 Cup of green peas boiled.
Prepare 3/4 Teaspoon of garam masala.
It's 1/2 Teaspoon of mango powder dry (aamchur).
Prepare 1 Teaspoon of ginger chili paste green.
It's 1 Teaspoon of cumin Seeds.
It's To Taste of salt.
You need 1 Pinch of asafetida.
It's 1 Tablespoon of coriander leaves chopped.
Prepare 1 Teaspoon of oil.
It's 1 Pinch of turmeric powder.
You need 2 Cups of oil for deep frying.

How to make Punjabi Samosa, Step by step Samosa recipe, how to get proper shape for samosa Punjabi Samosa recipe - Learn how to make best crunchy samosa with yummy flaky surface and. Aloo samosa or punjabi samosa is also the most popular street food found across India. Below are the recipe details shared to make this street food style samosa with aloo matar stuffing… Serve the punjabi samosa with chole, imli chutney and beaten curd to satisfy your spicy palate. Does this snack need any introduction?

Samosa- Punjabi style step by step

For covering, take a bowl and mix all the dry ingredients well.
Knead tight dough, cover it with a damped cotton cloth and keep it aside.
Take a pan, heat oil on medium heat for 15 seconds.
Add cumin seeds and once it sizzles add asafetida.
Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit).
Add ginger and green chilli paste, mix it well.
Add boiled and mashed potatoes, mix it well.
Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well.
Keep it for 4-5 minutes on the stove and stir continuously.
The stuffing is ready, it will look like Image 1, keep it aside and let it cool down for at least 20 minutes. (Tip: To cool it faster spread it on a flat plate).
Take the dough made for covering and divide it into 5 equal pieces.
Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter.
Cut the big circle into two semicircles.
Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image 2.
Stick it and cone shape is ready.
Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center.
Use a little water, make area moisture and stick the two flaps together with your finger on that side. It will look as shown in Image 3.
Repeat this for all the samosas.
Heat the oil for deep frying on medium heat.
Once oil is hot, reduce the heat to slow and put samosa in oil for frying.
Make sure that samosa should be submerged fully in oil.
Fry each side of samosa for 3-4 minutes or till it gives light golden in color.
Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel.
Keep samosa on kitchen towel to remove the access oil. Samosas are ready.
Serve it with sweet and sour sauce (chutney) made with tamarind and dates.
Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil..

Originally one of Mumbai's favourite roadside Use the Mumbai street style samosa to to whip up a variety of dishes like Burmese Samosa Curry Soup. Though Punjabi samosa are quite big in size but you can make according to your preference ,I have made medium size samosas. Use cold water to make the dough. The poori should not be thick or. Find street style Punjabi samosa recipe with tips and ticks.