Punjabi Samosas

If you have been to India or hung around with Indians or just dined in an Indian restaurant, then you will know what am talking about. And if you don't know what I am talking about...please be my guest and learn about this very famous street food that has also been upgraded to fine dining as an appetizer.

Punjabi samosas are very crispy and flaky pastries that a filled with generally potatoes sometime peas are added and at rare occasion with minced meat. They are usually very spicy but I have found a way to make them flavorful without the heat.

Punjabi samosa are very common in almost all the cities in India and they are served on they own with some chutney be it mint, coriander or tamarind ( hot & sour or sweet & sour)  and in many occasions they are served with chaat or chaat masala , this is a different informal delicacy altogether.

Ingredients

Yields 8 standard samosa

For the Pastry

2 1/2 cups all purpose flour

4 Tbls Clarified butter/ Ghee or oil/ melted butter

1 tspn carom seeds

1/4 tspn salt

1/2 cup water ( may be less or more)

Method

1. Combine flour with salt, carom seed and ghee

2. Mix and rub with your fingers to make sure all the flour is coated with fat and free 

    from any lumps

3. Add water slowly and knead to  form a hard ball,

4. Cover the dough with cloth and let it rest for about 20 mins or so

For the filling: 

(The ingredients below can be altered as per your taste)

250gms  Boiled potatoes ( mashed into big chunks)

1 1/2  tspn Cumin seeds

1 1/2 tspn chili powder

1 1/2 stpn garam masala

1 1/2 stpn coriander powder

1 1/2 tspn cumin powder

1/2 tspn salt

Chopped cilantro/coriander

2 Tbls oil or ghee to saute

1/2 lemon or lime

Method:

1. Place a sauce pan on a medium heat, add fat

2. Add whole cumin and spread it to coat the fat, let it saute for 1 minute or so

3. Add the rest of the spices and mix through

4. Add the potato chunks and mix to coat well

5. Squeese lemon or lime, and cilantro and mix well

6. Turn the heat off and let the potato mixture cool.

Filling the samosas

1. Divide the dough into equal portions ( balls)

2. Dab one ball with little oil at the bottom

3. Roll it like a chapati or round shape/oval ( not too think or thick)

4. Use a knife to divide into to semi circles

5. Smear little water on the edge of the circle

6. Fold into a cone, seal gently

7. With the seam on your palm facing you

8. Add the potato filling

9. Smear little water on the top of the cone

10. Pinch and seal the cone nice and tight

Frying the samosa:

1. Use a deep fryer or a deep frying pan

2. If you are using thermometer, or a fryer that has one, set it to 375F and then lower it 

    to 350F

3. Slide the samosas into the hot oil, let them cook for about 2 minutes and then flip them   over. Lower the heat and fry for about 4 minutes while you turn them making sure all the       side are golden brown

4. Remove them from the heat, and serve them warm with your favorite mint, coriander  chutney or tamarind sweet and sour chutney

( please watch the video for more visual understanding on how to fold the samosa)