Punjabi Samosa

Name: Punjabi Samosa
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon anardana (dried pomegranate seeds); 1 tablespoon coriander seeds; 1 teaspoon table salt; 5 teaspoons ghee, melted; ½ teaspoon ajwain (optional); 1 teaspoon amchur (dried mango powder); 1 teaspoon red chile powder; 3 or 4 green chiles, stemmed and chopped; 1-inch (2½-cm) piece fresh ginger, chopped; 2 tablespoons vegetable oil 1 teaspoon cumin seeds; ¾ teaspoon table salt; ½ cup (75 grams) green peas, boiled (optional); 1 teaspoon garam masala (spice mix); 1 quart (800 ml) vegetable oil; khajoor aur imli ki chutney (sweet date-and-tamarind chutney); 1 cup (120 grams) maida (refined flour) or pastry flour; 4 small potatoes, boiled, peeled, and coarsely mashed; 2 tablespoons chopped fresh cilantro

Popular cone-shaped, deep-fried snack with spicy stuffing

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

If potatoes have to be deep-fried, they should be inside a samosa—much better than French fries! Making a good samosa is an art, particularly when working with the dough, and takes practice to perfect.

Ingredients

For the dough

1 cup (120 grams) maida (refined flour) or pastry flour
½ teaspoon

Asia
India
Snack
Punjab
Vegetarian

Method

Make the dough: Put the maida in a bowl. Add the ajwain (if using), ghee, and salt, and stir. Add ¼ cup (50 ml) water, little by little, and knead to make a stiff doug