Samosa Punjabi is found all over India; eating it is practically a national pastime! It offers bits of the best worlds – it’s crispy, soft, and spicy.
Traditionally, this dish is made up mainly of potatoes and peas, but different ingredients can be added to sweeten the deal. One fun fact about potatoes: they’re the only food in the entire world that people could live off of and still maintain health. Yep, they’re that well-rounded!
Prep time: 2 hrs
serves: 4-5 people
- 8-10 medium potatoes – boiled and cubed into small pieces
1 medium onion – cut
1 cup frozen peas
salt to taste
1 tbsp. dry mango powder
1 tsp. fennel seeds powder
ginger and green chili paste
- To roast:
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. pomegranate seeds (anardana)
1 tsp. poppy seeds
1 tsp. black peppercorn
few small sticks of Cinnamon
few cloves (3-4)
1 tsp. shah jiru or caraway seeds
1 tsp. javitri
For the dough:
2 cups of plain white flour
1 tsp. ajwan
1 tsp. lemon juice
1/2 stick of butter
Oil to deep fry
- How to prepare:
1. Knead the dough and set aside. Cover with a wet cloth.
2. Roast the spices on medium low heat in a flat pan.
3. Grind the spices in a spice mill and add fennel seeds.
4. Mix potatoes, peas, onion, spices, and cilantro. Mix it properly so it can stick into chunks.
5. Make equal portions of dough. Roll out dough make a circle. Cut into two pieces.
6. Stick together both the straight surfaces making a cone shape.
7. Fill in the mixture and press the edges together. Cover with the cloth.
8. Repeat steps 5, 6, 7.
9. Deep fry on high to medium heat samosa.
Samosa Punjabi takes time to make but you’ll know it’s worth it when you take a taste.