Skip to main content

Punjabi Samosa/ Fried Indian Pastry With A Savory Filling


Samosa is one of the most loved snack in India. Samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground chicken. In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Uttarakhand and other Northern States of India, a bigger version of the samosa with spicy filling of 'masala potatoes' peas are found. Where as in Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince-meat filling referred to as lukhmi is consumed, as is another variation with onion fillings.In South India, samosas are slightly different, in that they are folded in a different way more like Portuguese chamuças, with a different style pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, green chillies, etc.. It is mostly eaten without chutney. But we in Bengali call it singharas and the stuffing is quiet simple with mashed poatoes ginger paste and cumin powder. In our last Potluck party my friend Pradnya Donge RKiran from Pranuvisworld. brought Punjabi samosa and I am the fortunate one to make it in my kitchen. We Bongs are not too much familiar with such spicy stuffing but I must say it's worth a try.I just missed coriander leaves and added pinch of sugar you can add and skip the one you desire. In a cozy evening when it's heavily down pouring outside just munch this yummy crispy delights with a cup of hot tea. Thanks Pradyna for sharing a wonderful recipe. So this is my take today in Potluck Party Cyber Style.


Preparation time 20 minutes
Cooking time 20 to 25 minutes
Serves 3 to 4

Ingredients :
For the Dough
11/2 cup all Purpose Flour
1tsp Carom Seeds (Ajwain) 
3tbsp Oil
Sal to taste
Water as needed

For Filling:
3 big Potato(boiled & mashed)
1/2 cup frozen Peas 
1tsp Cumin Seeds 
1tsp Cumin Powder
1tsp Coriander Powder
1 tsp or to taste Chilly powder
1 tsp Turmeric Powder
1 tbsp Ginger & Garlic paste 
1 Onion chopped
1 Green Chilly finely chopped
1 tsp Garam masala powder
2 tsp Chat masala powder
2 pinch of sugar 
Coriander leaves for garnish
1tbsp Oil
Salt to taste

Methods Of Cooking
First of all make the dough. Take flour, ajwain, oil, salt in a bowl and mix well. Pour in water and knead into a stiff dough. Keep kneading it for 5-10 mins till to get nice dough. Cover with a muslin cloth and leave it rest for 30 mins. Now let us make the filling. Heat oil in a wok. Add cumin seeds and sauté well. Add ginger-garlic paste, green chilli, onions, salt and saute till translucent color. Add peas and remaining other spice powders and mix well.Add in mashed potatoes and mix well. Garnish with coriander leaves and leave it to cool down. Once the above stuffing cool down, knead dough once again so that it become soft and divide in equal portion. This is just needed each ball will have equal portion of dough. Otherwise last ball may be small. It is just a tip. Take a ball and roll in a thin circular way.Make two semi circle . Take one semicircle.Keep spoonful potato stuffing in the center. Fold one edge of circle to the center and do the same for another edge and seal with water paste. Now take samosa in the hand and try to fold bottom of samosa in the center and then make it in sitting position. and keep aside. Do same procedure for remaining dough. Cover the samosas with cloth Once it is done, now heat oil. Take care that oil should not be too hot and put samosas to fry. Don't crowd in the wok or else samosas will not cook evenly. This may take 5-7 mins. Because it is most important for samosas to cook in medium heat to get nice crispness. Once it is done, remove from wok and place on kitchen towel so that excess oil is soaked. Samosas are ready to serve , you can serve with ketchup or sweet tamarind chutney and relish with a cup of hot tea or coffee.


Sending this to Potluck Party Cyber Style



Happy Cooking!

Comments

  1. OMG..I'm drooling here, I have to make and gobble them :)

    ReplyDelete
  2. wowww love this,soooo tempting :)

    ReplyDelete
  3. hot samosa and parcel some of these and am waiting:)

    ReplyDelete
  4. wow samosa's looks super delicious dear :) perfectly made and tempting me !!

    ReplyDelete

Post a Comment

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.