Punjabi Samosa, Punjabi Veg Samosa Recipe with step by step photos
Making dough for Punjabi Samosa-
For the dough of Punjabi samosa, in a deep bowl, add the plain flour and add oil. The addition of fat is known as ‘moyan or moyen’ in hindi. Do not hesitate to use large amount of fat as it provides the samosa with a crispy outer covering. If you add less fat, air bubbles will form on the crust. Also, you can make use of dalda or ghee instead of oil.
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Now add carom seeds , salt and mix well. Ajwain provides a distinct flavor to the crust.
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Using enough water knead into a stiff dough.
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Cover the dough with a wet muslin cloth and keep aside for 15-20 minutes.
Making the stuffing for the Punjabi Veg Samosa-
For the Punjabi samosa stuffing, heat the oil in a broad non-stick pan and add the asafetida, cumin seeds, whole coriander seeds, fennel seeds and sauté on a medium flame for 1 minute. The addition of dhania and saunf enhances the flavour of the stuffing manifold.
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Add the green chilli paste, ginger paste and sauté on a medium flame for 30 seconds. The quantity can be adjusted to suit your tastebuds.
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Add the potato cubes and mix well and cook on a medium flame for 1 minutes. We have used boiled potatoes here. It is easy to pressure cook aloo but, you can also boil potatoes in a microwave.
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Mash the potato cubes lightly using the potato masher or with the back of the spoon and cook on a medium flame for 2 minutes, while stirring continuously.
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Add the green peas and mix well and cook on a medium flame for 1 minute.
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Add the garam masala to the potato-green pea stuffing. Refer this recipe to make fresh batch of homemade garam masala.
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Add the dry mango powder to the above stuffing. Alternatively, you can even add anardana for the required tang.
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Add salt , mix well and cook on a medium flame for 2 minutes, while stirring continuously.
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Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
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Transfer the mixture to a plate. Divide the stuffing into 8 equal portions and keep aside to cool. It is very important to cool down the stuffing completely or else it will stick to the inner surface of the cone.
How to make Punjabi Veg Samosa at home-
Knead the dough well till smooth and elastic and divide the dough into 4 equal portions.
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Roll out a portion into a 150 mm. (6") diameter circle without using any flour. Ideally, they are rolled into an oval shape but, a circle is always easier.
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Cut the circle horizontally into 2 equal portions using a knife.
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Take a portion and join the edges to make a cone.
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Stuff the cone with a portion of the aloo-mutter stuffing.
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Apply little water on the edges to seal it. If you forget this step, the Punjabi aloo samosa will open while frying.
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Pinch the edges together to seal it.
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Seal the edges completely to make the perfect triangular punjabi samosa.
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Repeat with the remaining dough and stuffing to make 7 more Punjabi samosas.
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To make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | knead the dough well till smooth and elastic and divide the dough into 4 equal portions.
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Serve the Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | hot with teekha phudina chutney and khajur imli ki chutney.