Punjabi samosas are a delicious dough stuffed with a savoury potato mix, deep fried. That popular indian starter is the perfect snack to share with friends!
| Temps de Préparation | 10 minutes |
| Temps de Cuisson | 1 h |
| Portions |
peoples
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Ingrédients
For dough
- 500 g maida (refined flour)
- 1/2 cup ghee (clarified butter) or oil
- 5 g ajwain
- salt
- Water
For the potato filling
- 1/2 cup ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/4 red chili powder
- 3 green chilies
- 2 teaspoon ginger
- 1 lime
- 1 tbsp coriander leaves
- 1/3 cup green peas
- 2 teaspoon chaat masala powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon garam masala
- 2 tbsp chopped cashew nuts
Ingrédients
For dough
For the potato filling
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Instructions
- Boil potatoes just until done. Peel, chop and set aside.
For samosa covering
- Mix together ajwain, maida, ghee and salt.
- Add water little by little and mix the flour mixture to dough. Cover and set aside.
Making filling
- Heat a pan with ghee and add cumin. When it sizzles, add chopped ginger and mix.
- Add turmeric and red chili powder, chopped green chilies and coriander leaves, lime, salt and green peas. Give it a good stir.
- Add crumbled potatoes, chaat masala powder, fennel seeds, garam masala and chopped cashew nuts. Mix everything well and sauté for 3 to 5 minutes. Set aside.
Making samosa
- Make small portions of the dough and roll to balls. Roll each portion into thin oval shape and cut it in 1/2 circles.
- Take one semi-circle and smear water on the straight edge. Hold it in your hand, bring the straight edges together to make a triangle shape. Press gently to seal the cone and make sure it is properly sealed.
- Fill the cone with the potato masala mixture and seal the upper edges. Repeat with the rest.
