Punjabi Samosa
Servings Prep Time
8piece 15minutes
Cook Time Passive Time
10minutes 5minutes
Servings Prep Time
8piece 15minutes
Cook Time Passive Time
10minutes 5minutes
Ingredients
Instructions
  1. First Prepare the Filling: Heat oil. Add jeera ,hing,ajwain,green chilies,saboot dhania seeds/coriander seeds.Add all the masalas and now add potatoes and peas.Sprinkle some water over it and simmer.
  2. Cover and cook for 5 minutes for the masalas to mix well.
  3. Keep aside to cool.
  4. Now In a bowl, take maida and wholewheat flour.
  5. Add salt and carom seeds and clarified butter or ghee.Rub it nicely with your hands and mix well.Now, add water one tsp at a time and knead it into a medium hard dough.
  6. Cover and keep aside for 15 minutes.
  7. Now, the dough is ready.With a soft hand knead it a bit to mix well.Make lemon sized balls of equal proportion.
  8. Meanwhile keep oil for deep frying in a kadai/wok.Now, roll the balls into a thick roti.Cut them from the centre .
  9. Take one piece at once and apply water on all sides.
  10. Keep filling in the centre and fold both corners meeting in the centre and stick them together.Press gently with your hands to stick together.Now slide them into the kadai.Now, the secret of a crispy samosa lies within the right frying technique.
  11. As soon as you slide the Samosas into the oil reduce the flame to low and let them cook.That means heating the oil on high and when you slide the samosa in simmer and cook.
  12. This will ensure that there are no boils on the surface and it gets cook deep within.
Recipe Notes

Serve hot with sweet imli chutney: I have a recipe posted on my blog for the Imli Chutney.

Please click on link for the recipe.