Punjabi Samosa Recipe
dumplings filled with aloo masala, peas, green & tamarind chutneys
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Ingredients
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Dough
Filling
Chutneys
For frying
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, caraway seeds, and salt. Mix well. Add the oil and mix until crumbly. Gradually add water, kneading until you form a smooth and firm dough. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a pan, heat a little oil over medium heat. Add the chopped onion and sauté until golden brown. Add the grated ginger and chopped green chili, cooking for another minute. In a bowl, combine the boiled potatoes, cooked peas, sautéed onion mixture, cilantro, cumin powder, coriander powder, garam masala, lemon juice, and salt. Mix well and set aside to cool.
Assembly
- 3
Shape the Samosas
Divide the dough into equal portions. Roll each portion into a ball and then into a thin oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle, and use water to moisten the edges. Form a cone shape, sealing the edge. Fill the cone with the potato-pea filling and seal the top edges, ensuring no filling escapes.
Frying
- 4
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches. Fry until they are golden brown and crisp, turning occasionally to ensure even cooking. Remove and drain on paper towels.
Serving
- 5
Serve
Serve hot with green chutney and tamarind chutney on the side.