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Articles: Recipes | Punjabi Samosa
- Mrs. vimala mudigonda
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For samosa cover:
Allpurpose flour- 1cup
Bakingsoda - 1/4tsp(optional)
Ghee(clarified) - 2½tbsp(melted)
Salt
Ajawain seeds- ½tsp
Warm water/milk - as required
For filling:
Green peas- 1tbsp (soaked &boiled)
Potatoes- 2(boiled insalt water)
Chopped greenchillies - 4
Ginger crush - 2tsp
Fresh lemon juice/ dry mangopowder - 1tsp
Chopped coriander - tbsp
Oil for deepfrying
Garam masala - tsp
Coriander powder - tsp
Cumin powder - tsp
Pepper powder- tsp
Red chillipowder- ½tsp
Method:-
Boil separately potatoes &peas in saltwater, drain andpeel potatoes.Mash coarsely.
Heat oil in a sauce pan,add cumin seeds,assoon as they pop,
add green chilli,fry for a second,
Add peas & mashed potato and all powder masalas.
Cook until done over low heat.
Add chopped green leaves and remove from the heat.
Knead the dough for 5 minutes to get spongy dough.
Make equal (lemonsized) balls with the dough.
Roll as thin puri and cut into half moon.
wet the straight line with water,and fill with masalacurry (tbsp)
into it.
Brush with little water and fold as samosa.
Make all samosas in the same way out of the dough.
Heat oil and leave slowly 4-5 samosas in the oil,simmer.
Do not fry on more heat,flip them when they get flaky & crispy golden colour.
Remove & drain them on kitchen paper.
Serve with green chutney and tomato sauce when they are warm!
Greenchutney:
Grated coconut- 2 tbsp
garlic - 2 pods
chopped ginger- 1 inch
chopped coriander
chopped green chillies- 5
Mustard seeds - ½tsp
chopped onions - 1tbsp
oil- 1tbsp
Fresh lemon juice
salt to taste
Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water.
Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan .
Add the mustard seeds.
When they splutter pour them over chutney.
Add salt and lemon juice.
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