By: Payal
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Samosa is that one snack we always say yes to. Crunchy on the outside, stuffed with a spicy potato mix inside, and fried to golden perfection—what is not to love?
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This easy Punjabi samosa recipe will help you make the same street-style samosas right in your kitchen. Follow these steps and enjoy a hot plate of homemade samosas.
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For the Filling:
500 grams of potatoes (peeled and chopped), boiled
For the Dough:
500 grams maida (refined flour)
1/2 cup ghee or oil
5 grams of ajwain
SaltWater
Oil (for deep frying)
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For the Tempering:
1/2 cup ghee
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2-3 green chillies
2 tsp ginger
1 tbsp coriander leaves
Salt
1/3 cup green peas
2 tsp chaat masala
1 tsp fennel seeds
1/2 tsp garam masala
2 tbsp cashew nuts, chopped
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Chop up the green chillies, ginger, and coriander leaves and keep them aside.
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In a bowl, mix all the dough ingredients except water and rub well with your fingers. Add a little water and knead into a stiff dough. Let it rest for 10 minutes.
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Divide the dough into small balls based on how big you want your samosas. Heat ghee in a pan, toss in cumin seeds. Once they crackle, add ginger and sauté.
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Throw in the rest of the ingredients from the tempering list—except the last four—and stir everything for about five minutes.
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Now add the green peas, cashew nuts, chaat masala, and garam masala. Toss in the boiled potatoes. Mix everything well and let it cool.
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Roll each dough ball into a thin oval. Cut it into two semi-circles. Wet the straight edge with a little water and fold it into a cone, sealing the edge.
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Spoon the potato filling into the cone and seal the top tightly. Do this for the rest of the dough and filling.
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Deep fry the samosas in hot oil until they turn golden brown. Serve hot with chutney or chai.
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For More Samosa Recipes Click Here:
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