Punjabi samosa recipe with detailed photos and suggestions – often and I adore samosas buy them from outside. Actually, I've eaten samosas from all over india
samosas are a national passion.. You will be able to get samosas, where ever you go. They are also a popular street food in india.
The combo of samosa with masala chai is irresistible. It took me 3 failures to get a samosa crust that was perfect and the credit goes to a couple of my buddies.
There are two manners they are fried, to get the correct texture and flakiness in the samosa pastry cover. Besides frying, they are able to be baked too for a low fat version. I experimented with all three distinct approaches.
Two ways of deep frying the samosa to get the flaky crust:
1. Frying samosa once – in this method, heat the oil to high temperature and after that slid the samosas softly into the hot oil. When you add the hot oil and the samosa, reduce the fire to low and now fry the samosa on low fire. this will make sure the samosa does not absorb too much oil. the samosas are additionally not cooked from interior.
2. Twice frying the samosas – this is the one which I shall propose one to try while making samosas at home and somewhat drawn-out procedure. in this method the samosas are very lightly fried not permitting them to become gold. Only that it is cooked and thats by the dough.
Add the samosas and remove them when the crust has become opaque and creamish white. Simply enough fried when you remove it from oil then it will not break. Empty & keep them aside. Do this. After lower the fire after which fry the once fried samosas till they are golden.
With both the processes, the final samosas will be flaky crisp & from outside and cooked nicely from interior… A pic below of the samosa fried.
an alternative method to bake instead of frying:
3. Baking the samosas – I also baked the samosas. there was not much difference in the taste. But feel wise, I locate the fried samosa better compared to the baking procedure. From wellness standpoint, baking procedure is not worse. below a pic of baked samosas.
few points to remember for the samosa dough crust:
1. Enough fat or moyen should be added to the flour. I've reduced the quantity of fat in this recipe.
2. the quantity of water added depends on the quality of the flour. So remember to knead into a tight solid dough and add water when kneading.
2. Do’t roll the samosa crust too thick otherwise it'll take a lot of time to brown it and it's going to become hard while frying on low heat and second heat WOn't go indoors and the filling is not going to be cooked properly.
3. Additionally do’t roll the samosa overly thin, so that it is not able to contain the potato stuffing. Remember these points to roll the samosa dough. You need some practice to estimate the pastry thickness that is right.
samosa filling:
1. Personally, I enjoy the punjabi samosa that's served in north india. In this peas and potatoes are the main ingredients and the filling just isn't smashed to a smoothness. The aloo or potato pieces are soft but intact and there are not many green chili pieces additionally in the filing.
2. In some locations, they add raisins also in the filling which gives it a little sweet flavor in between. Occasionally cashews are also added.
3. in some areas, the filling is thoroughly mashed unlike the punjabi samosas.
4. If the green chilies aren't added in the samosa filling then fried green chilies are often served individually.
5. Some individuals also add ginger garlic paste and on few infrequent occasion, chopped carrots bits have been found by me additionally in the filing.
My private selection will stay a punjabi samosa. I have mentioned two potato-peas stuffings in the recipe details. in the first one (also revealed in the detailed pics) I 've freshly ground the spices. The second filling recipe is easy and a bit quick. Both stuffing recipes are adapted from my house science notes.
samosas are a national passion.. You will be able to get samosas, where ever you go. They are also a popular street food in india.
The combo of samosa with masala chai is irresistible. It took me 3 failures to get a samosa crust that was perfect and the credit goes to a couple of my buddies.
There are two manners they are fried, to get the correct texture and flakiness in the samosa pastry cover. Besides frying, they are able to be baked too for a low fat version. I experimented with all three distinct approaches.
Two ways of deep frying the samosa to get the flaky crust:
1. Frying samosa once – in this method, heat the oil to high temperature and after that slid the samosas softly into the hot oil. When you add the hot oil and the samosa, reduce the fire to low and now fry the samosa on low fire. this will make sure the samosa does not absorb too much oil. the samosas are additionally not cooked from interior.
2. Twice frying the samosas – this is the one which I shall propose one to try while making samosas at home and somewhat drawn-out procedure. in this method the samosas are very lightly fried not permitting them to become gold. Only that it is cooked and thats by the dough.
Add the samosas and remove them when the crust has become opaque and creamish white. Simply enough fried when you remove it from oil then it will not break. Empty & keep them aside. Do this. After lower the fire after which fry the once fried samosas till they are golden.
With both the processes, the final samosas will be flaky crisp & from outside and cooked nicely from interior… A pic below of the samosa fried.
an alternative method to bake instead of frying:
3. Baking the samosas – I also baked the samosas. there was not much difference in the taste. But feel wise, I locate the fried samosa better compared to the baking procedure. From wellness standpoint, baking procedure is not worse. below a pic of baked samosas.
few points to remember for the samosa dough crust:
1. Enough fat or moyen should be added to the flour. I've reduced the quantity of fat in this recipe.
2. the quantity of water added depends on the quality of the flour. So remember to knead into a tight solid dough and add water when kneading.
2. Do’t roll the samosa crust too thick otherwise it'll take a lot of time to brown it and it's going to become hard while frying on low heat and second heat WOn't go indoors and the filling is not going to be cooked properly.
3. Additionally do’t roll the samosa overly thin, so that it is not able to contain the potato stuffing. Remember these points to roll the samosa dough. You need some practice to estimate the pastry thickness that is right.
samosa filling:
1. Personally, I enjoy the punjabi samosa that's served in north india. In this peas and potatoes are the main ingredients and the filling just isn't smashed to a smoothness. The aloo or potato pieces are soft but intact and there are not many green chili pieces additionally in the filing.
2. In some locations, they add raisins also in the filling which gives it a little sweet flavor in between. Occasionally cashews are also added.
3. in some areas, the filling is thoroughly mashed unlike the punjabi samosas.
4. If the green chilies aren't added in the samosa filling then fried green chilies are often served individually.
5. Some individuals also add ginger garlic paste and on few infrequent occasion, chopped carrots bits have been found by me additionally in the filing.
My private selection will stay a punjabi samosa. I have mentioned two potato-peas stuffings in the recipe details. in the first one (also revealed in the detailed pics) I 've freshly ground the spices. The second filling recipe is easy and a bit quick. Both stuffing recipes are adapted from my house science notes.
Punjabi samosa recipe Video:
lets begin detailed samosa recipe:
preparing the samosa pastry:
1. Get the all purpose flour, carom seeds, salt in a bowl. Blend well and add oil or ghee.
2. Rub the ghee in the flour to get a breadcrumb like consistency. When gathered the entire mixture should lump together,.
3. Add 1 or 2 tablespoon water.
4. Start to knead adding water.
5. knead into a firm dough. Cover the dough with a napkin that is moistened and keep aside for 30 minutes.
Preparing the potato peas
6. dry roast the spices till aromatic in a pan stirring often. let them cool.
7.
8. Steam or boil the potatoes and peas till they have been cooked.
9. peel and chop the potatoes in small blocks.
10. in a pan, heat oil. Add the ginger- green chili paste. saute for some seconds.
11. Add the freshly ground spice powder & the peas, asafoetida, red chili powder. saute for 1-2 minutes on a low flame.
12: add salt and the cubed potatoes. stir and saute for 2-3 minutes more.
13: keep the stuffing aside covered with a lid. Assess the taste and add more red chili powder or salt if required.
preparing & shaping the samosa:
14: the dough after 30 mins. Knead the dough again.
15: broken up the dough into 6-7 pieces.
16: require roll and each section in your palms first.
17: cut with a pastry cutter or a knife through the centre of the samosa pastry.
18: with your finger or with a brush tips, on the straight edge of the chopped dough, apply some water.
19: join both ends bringing the watered edge together with the edge that is plain as shown in pic below.
20: in order that they get sealed, press the borders well. It is going to appear to be a cone.
21: the samosa cone is ready to be stuffed with the potato- peas.
22. Stuff the prepare samosa cone with the prepared potato - peas.
23: brush or apply some water on the top cone border. As shown in pic below pinch a part in the border. It will help the samosas to stand.
24: press both the borders. be confident there aren't any cracks.
25: prepare all the samosas this way and keep covered with a damp kitchen napkin.
26: now heat oil for deep frying in pan or a kadai. once the oil becomes hot (test by adding a little piece of dough – it should come up quickly once added to the hot oil) gently slide 3-4 of the prepares filled samosas & then reduce the flame to low.
27: fry the samosas till golden on a low flame and turn over in between.
28: drain samosas on paper towels.
serve samosas hot or warm with coriander chutney, saunth (tamarind chutney) or tomato sauce. With samosa, in addition they serve punjabi chole in north india. North indian samosas are considerably bigger in size than what you see in below picture. I believe almost double the size :-)
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