Tuesday, 3 December 2013

RECIPE OF PUNJABI SAMOSA


Hello everyone!
today, I am posting the recipe of Punjabi Samosa which is an Indian dish. Samosa is available everywhere in India but each and every state has it's own unique taste. These Punjabi Samosas are little bit tangy in taste due to the dry mango powder ( aamchur) , but if you want it salty and don,t want it to be tangy than you can exclude the dry mango powder.
SAMOSAS
prep. time :- 15 minutes
cooking time :- 30 minutes
Servings :- makes 12-13 samosas

Ingredients :-
FOR COVERING
1 cup refined flour (maida)
1/2 tsp carom seeds (ajwain)
Salt to taste
2 tsp refined oil

FOR STUFFING
4-5 boiled medium potatoes
1/2 cup boiled green peas
1 tsp refined oil or mustard oil
1 tsp cumin seeds
1 inch piece chopped ginger
3-4 chopped green chillies
1 tsp red chilli powder
1 tsp dry mango powder (aamchur)
1 tsp garam masala
salt to taste
2 tsp fresh coriander leaves chopped
3 tsp chopped carrots ( optional )
2 tsp fried peanuts (optional)

Preparation :-
Mix refined flour, salt,oil and carom seeds together and mix it well, and than add water ( a little at a time) and make a stiff dough, cover it with a damp cloth and let it rest for 20 minutes.

Dough

For the filling :- 
i) Mash all the potatoes and keep it aside
ii) Heat oil in a kadhai and put chopped ginger, cumin seeds and stir for 1 to 2 minutes ,than add green chillies, red chilli powder, garam masala, and dry mango powder and stir for a minute or two. 
iii) Than add green peas into it and chopped carrots stir it for 2 minutes and than add the mashed potatoes and mix it well , after adding potatoes add fried peanuts and freshly chopped coriander leaves and put it off from the heat and keep it aside.


Filling
Method :-
i) Divide the dough into equal sized balls and keep aside.
ii) Take a ball (keep the other balls covered with damp cloth to prevent drying) and roll it out very thinly in an oval or round shape.Do not bother that it has to be perfect or so just roll it and cut into half.



iii) Keep a small bowl of water for sticking. Wet the straight side lightly with water and fold it as shown below. The straight side should overlap forming a cone shape.
                                       

iv) now we have got the cone ,( picture is below),now add 2 tsp of the filling in the cone.


v) Now wet the circumference of the cone with water lightly for sticking.
vi) Stick together and fold it. Press it and shape gently, now you get beautiful triangular shaped samosa with filling inside.Repeat the same process for the rest of the dough.



vii) Now heat sufficient oil in a kadhai or pan for deep frying. To check the oil, drop a small piece of dough into the oil, if it rises to the surface immediately than the oil is hot enough for dry frying.
viii) Now you must reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.


ix) Serve hot and crisp samosa with ketchup or green chutney.








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