Punjabi Samosa ~ Vegetable SAMOSA

Today I am here with a simple but delicious snack recipe. A perfect tea-time snack with crunchy outer covering and smooth and yummy potato filling. I always make samosas for my iftar snacks. We can make samosas with different fillings. You can find some varieties of samosa recipe on my youtube channel. 

An easy way for making perfect Punjabi Samosa is with the ready make samosa sheets.

Watch my video recipe

 Here I am going to share the authentic way of making the samosa sheet instantly by mixing flour, ghee, ajwain, salt, and water. Firstly we going to make the dough and let them rest for 30 minutes. Then we make a spicy and tangy filling with potatoes and peas. Then we shape the dough into small balls and flatten them . We can make 2 samosas from one dough ball. Next, we are going to fill the cone-shaped samosa sheet with the prepared filling and seal it and fry until gold and crispy. I served this samosa with tangy tamarind chutney.

So let us get started.

Ingredients required in this recipe are:

For Preparing the dough :

1. All-purpose flour - 2 Cups.
2. Ajwain- 1 teaspoon.
3. Ghee- 1 Tablespoon.
4. Salt to taste.
5. Water as needed.

For Preparing filling:

1. Coriander seeds- 1 teaspoon.
2. Cumin seeds-1/2 Teaspoon.
3. Oil- 2 Tablespoon.
4. Ginger- 1 teaspoon, minced.
5. Green Chillies- 2 numbers, Chopped.
6. Green peas-cooked,1/2 cup.
7. Potato- 2 Large, boiled and mashed.
8. Chat Masala powder- 1/2 Teaspoon.
9. Red chilli powder- 1 teaspoon.
10. Turmeric powder -1/4 Teaspoon.
11. Garam Masala Powder- 1 Teaspoon.
12. Dried Pomegranate seeds- 2 teaspoons, crushed.
13. Coriander leaves- few chopped.
14. Salt to taste.
15. Oil for deep frying.

For maida paste - 2 teaspoons maida + 2 tablespoons of water.

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Method of preparation:

1. In a large mixing bowl add flour, ajwain, ghee and salt. Mix well with your hands until in cooperated.  Add required water and knead well for making a firm dough. Let it rest for 30 minutes.
2. Heat a small pan with a teaspoon of coriander seeds and cumin seeds. Dry roast for few seconds.
3. Crush them coarsely and keep it aside.
4. Heat a pan with oil. Add in finely chopped ginger, green chillies and crush coriander and cumin.
5. Saute them for few seconds.
6. Now add boiled green peas and mashed potatoes. Mix them until they are combined well.
7. To this add chat masala, red chilli powder, turmeric powder, garam masala powder and crushed pomegranate seeds. Add salt to taste and chopped coriander leaves. Mix them well and cook for 1 - 2 minutes. Remove from heat and keep this aside. Let it cool down to room temperature.
8. After 30 minutes divide the dough into small equal balls. Dust some flour on the working surface and roll out the dough ball with a rolling pin to a slightly thick oval-shaped disc.
9. Cut this into two equal semi-circles. Apply maida paste (maida+water) at the edge of the samosa sheet and shape it into a cone. Stuff with the prepared filling and apply maida paste at the sides and seal it.
10. Make all the samosas like this.
11. Heat a Kadai with enough oil for deep frying.
12. Deep the samosas on a medium flame until golden and crisp.

Remove the samosas from the oil to a paper towel.

Serve with tamarind chutney and enjoy...