Monday, May 9, 2011

Punjabi Samosa

A few weeks ago, I got this sudden craving for garma garam Samosa's - the kind you get in farsan shops in Bombay or more like the ones we get on almost all vada and samosa pav joints in Bombay. Now being so far away from India and in the America's didn't help the matter till I decided to take the matters in my own kitchen and come up with a variant of the ubiquitous Punjabi Samosa made at my home. I enjoyed making and eating them and have captured most steps in pictures.

Punjabi Samosa

Ingredients for the Crust:
1 cup Maida a.ka. All purpose flour
2 tbsp Melted Ghee
1 tsp Ajwain (Carom Seeds)
Salt to taste
Water (as needed)

Ingredients for the Filling
4 medium sized Potatoes boiled, peeled and mashed with hands
1/3 cup Peas boiled and drained
1 tbsp Ginger crushed
salt
1 tsp Garam Masala
1 tsp Amchur powder
1 tsp Red Chilli Powder *Adjust to taste
1/2 tsp Chat Masala
1 to 2 tsp Lemon juice
1-2 tbsp ghee
1 tsp jeera

Dry Roast and crush to a coarse spice mix using a rolling pin or pound and pestle
1 tsp Jeera
1 tsp Fresh Crushed Pepper
1 - 2 tsp Whole Sukha Dhaniya seeds
1 -2 tsp Anardana
Oil to deep fry

Implements / Utensils Required
1 Saute Pan
1 Wok /Kadhai
1 Mixing bowl to knead the dough
1 Rolling Pin
1 Slotted spoon / jali
 Paper towels

Method:

1. Add ajwain and salt to the flour and mix with fingers.
2. Add the melted ghee to the flour mixture and rub till the mix resembles bread crumbs.
3 Add water 1 tbsp at a time to make a stiff dough. Knead and keep covered with a wet muslin cloth.

4. In a kadhai add ghee splutter jeera, saute ginger then add potatoes. Cook for a couple of minutes
5. Add salt and all dry spices leave for a couple of minutes then add boiled peas.
6. Switch of the gas and them add lemon juice.
7. Optionally you can also add some corriander leaves (cilantro) or some mint leaves finely chopped and / or kaju and kismis though I personally like my Samosas without kaju and kismis

8. Divide the dough into small balls. Flatten each ball and roll like a chapati.
9. Cut into half shape it into a cone.

10. Fill each cone with the filling mixture and seal the samosa.


11. Fry on low temperature oil for the first 5 minutes and then increase the heat and fry till golden.


12. Serve with Tamarind and Date chutney and Green Chutney

3 comments:

  1. Loved every minute of steps 1 to 12. Including step 13 (not listed here). And that is polishing off the samosas :-)

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  2. Loved your blog!!! You write well babe!!! .....ur going in my blog list :D

    And Im gonna try making samosas!!

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