Punjabi Samosa (Wheat)
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Punjabi Samosa (Wheat)

A Samosa is a Indian snack,fried or baked pastry with savory filling. such as spiced potatoes, onions, peas, lentils and also with non veg (Minced lamb, beef or chicken) it is a easy snacks, it is typically triangular or tetrahedral in shape.Samosa is a all time meal for North Indians, Vegetarian samosas originated in Uttar Pradesh.Here I am introducing “WHEAT SAMOSA” .no refined flour or Maida.

Sarin Varghese

Ingredients

2-serving
  1. For Dough
  2. 1 cup Wheat Flour (Atta)
  3. Water to Knead dough
  4. 2 tbsps Dalda
  5. salt Little
  6. 1/4 tsp Ajwain (optional) .
  7. For Stuffing
  8. 3 - 4 Potatoes (boiled, peeled & mashed)
  9. 1/2 cup Green Peas (boiled)
  10. 1 - 2 Chilies Green (finely chopped)
  11. ½ tsp Ginger (Chopped)
  12. 1 tbsp coriander finely chopped
  13. 1 tsp Coriander seed (crushed)
  14. Cashews Few chopped (optional)
  15. Raisins Few (optional)
  16. 1/2 tsp Garam masala home made
  17. to taste Salt
  18. to taste chili powder Red
  19. 1/2 tsp Mango powder Dry ( Amchur) (optional) .
  20. 1 pinch methi dry kasoori
  21. Refined oil for frying

Method

30 mins
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    DOUGH-Mix all the ingredients (salt, dalda, ajwain) except water.

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    Add a little water at a time.

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    Pat and knead well for several times into a soft pliable dough.

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    Cover it with moist Muslin cloth and keep aside for 15 minutes

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    STUFFING-In a pan, heat oil. splutter the cumin.and crushed coriander seed, add the ginger-green chili.green peas, cashews and raisins and mix well. saute for some seconds

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    Add the mashed potatoes and salt. stir and saute for 2-3 mins with masala powders and mix well.

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    Add coriander and keep aside.

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    STUFFING  METHOD-Make small rolls of dough and roll it into a 4"-5" diameter circle.

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    Cut it into two parts like semi-circle.

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    Now take one semi circle and fold it like a cone. Use water while doing so.

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    Place a spoon of filling in the cone and seal the third side using a drop of water.

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    FRYING-Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).

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    Serve samosa hot with hari chutney (Mint Chutney), tamarind chutney.

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