Punjabi Samosa
ID: dcc9da72...
A step-by-step guide to making crispy, flaky Punjabi Alloo Samosas at home. This recipe covers everything from preparing the stiff dough to making the spicy potato-pea stuffing and frying them to perfection on a low flame.
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🍳 Cooking Flow
Mix flour, carom seeds, salt, and oil, then add water to knead a stiff dough and let it rest. → Sauté spices, peas, cashews, and coarsely mashed potatoes in a pan; mix in seasoning and herbs, then let the stuffing cool before adding tangy powders. → Roll dough balls into ovals, cut them in half, shape them into cones, fill with stuffing, and seal the edges with water. → Fry the sealed samosas in hot oil over a low flame until crispy and golden brown.
Cooking Steps
Brief Cooking Order
Mix flour, carom seeds, salt, and oil, then add water to knead a stiff dough and let it rest. → Sauté spices, peas, cashews, and coarsely mashed potatoes in a pan; mix in seasoning and herbs, then let the stuffing cool before adding tangy powders. → Roll dough balls into ovals, cut them in half, shape them into cones, fill with stuffing, and seal the edges with water. → Fry the sealed samosas in hot oil over a low flame until crispy and golden brown.
Introduction
A step-by-step guide to making crispy, flaky Punjabi Alloo Samosas at home. This recipe covers everything from preparing the stiff dough to making the spicy potato-pea stuffing and frying them to perfection on a low flame.
Step 1
Introduce and prepare all the required ingredients for the dough and the stuffing.
Step 2
In a mixing bowl, mix all-purpose flour, carom seeds, salt, and 4 tablespoons of oil. Rub the oil into the flour until it holds its shape when pressed. Gradually add water and knead it into a stiff, smooth dough. Cover and rest for 15 minutes.
Step 3
Coarsely mash the boiled potatoes using a potato masher, leaving some small chunks. Heat oil in a pan, add chopped green chillies, grated ginger, and grated garlic, and sauté on medium flame for 1 minute.
Step 4
Add green peas to the pan and fry for a minute on medium flame.
Step 5
Add turmeric powder, red chilli powder, and crushed cashews, then sauté for a minute on medium flame.
Ingredients List
Important Notes
The dough must be kneaded very stiffly (stiffer than roti dough) to ensure the samosas turn out crispy and do not absorb too much oil.
Do not mash the potatoes completely into a paste; keep small chunks for an authentic Punjabi samosa texture.
Add chat masala and dry mango powder only after the stuffing cools down completely to preserve their tangy flavor.
Always fry samosas on a low flame. Frying them on medium or high flame will cause bubbles to form on the outer crust and make them soft.
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