Saturday, 3 October 2015

PUNJABI SAMOSA / पंजाबी समोसा

Samosa is an extremely popular street food in India. You will find their own versions in almost every state in India. The fried crisp samosas with soft hot n spicy potato stuffing are an addictive delight. Its so difficult to refuse the urge to eat samosas when offered one.


PUNJABI SAMOSA / पंजाबी समोसा 

INGREDIENTS

FILLING / STUFFING

Potatoes boiled peeled and cubed
6 nos
 Green peas boiled and refreshed
1 cup
Jeera / cumin seeds
1 tsp
Ginger piece
1 inch
Green chillies
4 – 5 nos
Heeng / asafoetida
A pinch
Red chilli pdr
½ tsp
Haldi / turmeric pdr
¼ tsp
Dhania pdr / coriander pdr
1 tsp
Jeera pdr / cumin pdr
½ tsp
Garam masala pdr
½ tsp
Amchoor pdr / dry mango pdr
½ tsp
Salt
T.T.
Lime
½ no
Coriander leaves chopped
4 – 5 sprigs
Oil
2 tbsp
SAMOSA OUTER COVERING

Maida / refined flour
2 cups
Owa / ajwain / carom seeds
1 tsp
Salt
T.T.
Oil / ghee
4 – 5 tbsp
Water
As req.
Oil
For deep frying

METHOD:

STUFFING / FILLING

1.       Crush the ginger and green chillies to a coarse paste.


2.       Heat oil, add in jeera. When it crackles add in heeng and the ginger green chilli paste.


3.       Saute a little and add in the haldi, red chilli pdr, dhania pdr, jeera pdr, garam masala pdr and amchoor pdr.

4.       Fry the masalas on a low flame till they give off a nice aroma.



5.       Now add in the potatoes and peas. Add in salt and mix.


6.       Mash lightly so that a few potatoes get mashed and a few still remain chunky.


7.       Sprinkle lime juice and coriander leaves and mix.


8.       Allow to cool completely.


SAMOSA OUTER COVERING



1.       In a bowl mix together the maida, ajwain, salt and oil.


2.       Mix and rub it all together till bread crumb consistency.


3.       When you press the flour in your palm it should clamp together.




4.       Add in water, very little at a time and knead well to form a hard stiff dough.


5.       Cover with a damp cloth and allow to rest for around half an hour.

ASSEMBLING

1.       Divide the dough into 6 – 7 balls.



2.       Roll out each ball into a circle, neither too thin nor too thick.

3.       Try and keep the outer edges a little thinner. Even if the edges do not for a neat circle do not fret, it will not even be noticed later.


4.       Cut the rolled dough circle into half.

5.       If needed you can roll the halves a little to increase their size a wee bit.


6.       Apply a little water on the cut edge of one semi circle, and join the two ends together in the centre to form a cone.




7.       Make sure you overlap a little the edges and press down firmly to stick together.


8.       Stuff the cone with the filling till around ¾th the space.


9.       Again apply a little moisture on the remaining dough edge, and get them together sealing the filling in. press down firmly again to stick well.


10.   Continue with the other half and the rest of the dough balls.


11.   So you make 2 samosas out of every dough portion.

12.   Keep the shaped samosas under a cloth so that they do not dry out.

13.   Heat oil for deep frying.

14.   When the oil gets smoking hot, reduce the flame to a simmer.

15.   Gently slide in a samosa into the oil and fry them on a slow flame. If the oil is too hot the covering will give a bubbled look.


16.   Keep on splattering the top of the samosa with oil. Be careful while doing so. Fry the samosa on all sides.


17.   Initially you will see a lot of bubbles while it is getting fried. Slowly as it gets cooked the bubbles will reduce.



18.   When the bubbles have died down considerably and the samosa is just a hint of brown, remove them on an absorbent paper. Fry the remaining batch.


19.   Just before serving again heat the oil till smoking hot and double fry the samosas till they are a nice golden brown.


20.   Remove on to absorbent paper.


21.   Serve hot along with fried green chillies (slit the chillies in length and deep fry them, remove and apply salt to it), mint chutney and Sweet Tamarind chutney or Samosa chutney.

Mint Chutney -  


Sweet Tamarind chutney or Samosa chutney -



22.   You can create great combinations by serving the samosa with Pav, Samosa Chole or Samosa Chaat. 

Chole  / Chana Masala -

http://paripoornapaksiddhi.blogspot.in/2014/05/khatta-sukha-chana-masala-tangy-spicy.html



23. You can fill up the samosa pastry with any filling you like, be it chicken or mutton kheema or the veg version with Soya Kheema. Make them in smaller mini sizes and you got Cocktail Samosa.





Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.