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KINGSTON: Shri Subhash Prasad Gupta concurrently accredited as the next High Commissioner of India to St.Vincent and the Grenadines - October 30, 2024
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Samosa Recipe | Punjabi Samosa | Aloo Samosa
Prep Time : 45 mins
Cook Time : 45 mins
Total Time : 1 hr 30 mins
Ingredients
For making samosa pastry
- 2 cups all-purpose flour (maida), 250 grams
- 1 teaspoon carom seeds
- 1 teaspoon salt or add as required
- 6 tablespoons Ghee (clarified butter), 50 grams
- 7 to 8 tablespoons water or add as required
For cooking potato & peas
- 3 medium-sized potatoes – 300 to 350 grams or 3 cups chopped boiled potatoes
- ½ cup green peas – 180 grams, fresh – can use frozen peas
- 2 cups water – for steaming
Other ingredients
- 1 tablespoon oil – I used mustard oil. sunflower, canola, grapeseed oil can be used
- ½ teaspoon cumin seeds
- 1 teaspoon finely chopped ginger or 1 inch ginger
- 2 teaspoons finely chopped green chillies or serrano peppers or 1 to 2 green chillies
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) – optional
- 1 to 2 teaspoons dry mango powder (amchur)
- salt as required
- 1 tablespoon chopped coriander leaves (cilantro)
- oil for deep frying – as required, any neutral tasting oil
Whole spices to be ground
- ½ inch cinnamon
- 1 clove – optional
- 3 black peppercorns
- 1 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 teaspoons coriander seeds
Instructions
Making the samosa pastry dough
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Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
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With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
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The whole mixture should clump together when joined and not fall apart.
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Add water in parts and knead to a firm dough.
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If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
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Cover the dough with a moistened napkin and set aside for 30 minutes.
Making potato and peas stuffing
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Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
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Peel the boiled potatoes and chop them into small cubes
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Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
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When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
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Heat oil in a pan. add the cumin seeds and crackle them.
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Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
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Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
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Stir and sauté on a low heat for 1 to 2 minutes.
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Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
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Set aside the potato filling aside to cool at room temperature.
Assembling & shaping samosa
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After resting the dough for 30 minutes, divide the dough in 6 equal pieces.
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Take each piece and roll in your palms first to make a smooth ball.
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Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
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Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
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With a brush or with your finger tips, spread some water all over the edges.
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Join the two straight ends forming a cone shape.
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Press the edges so that they get sealed well.
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Stuff the prepared samosa cone with the prepared potato-peas stuffing.
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Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
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Press both the edges. Be sure there are no cracks.
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Prepare all the samosa this way and keep covered with a moist kitchen napkin.
Frying Samosa
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Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.
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Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
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Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
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Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
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This way fry all the samosa in batches.
Serving suggestions
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Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.
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They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).
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We usually pair samosa with masala chai or ginger chai.
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Even bread or pav (Indian bread rolls) can be served with it.
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Whatever you serve samosa with, remember to have hot masala chai with it.