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Punjabi samosa

Hospibuz

06 Aug 2019 12:28 IST

New Update

INGREDIENTS QUANTITY

Boiled Potatoes peeled ½-inch cubes 200gms

Oil 1 tablespoon

Shelled green peas boiled 50 Gms

Oil 1 litre

Cumin seeds 1 teaspoon

Ginger finely chopped 1 teaspoon

Green chillies finely chopped 3-4 nos

Red chilli powder 1 teaspoon

Dried mango powder 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste

Fresh coriander leaves chopped 2 tablespoons

For dough

Ghee Vanaspati 100 gms

Water 200 ml

Refined flour (maida) 500 Gms

Method of preperation:

To prepare the dough

· To prepare the dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.

To prepare stuffing

· Heat 1 tablespoon oil in an iron kadahi.

· Add cumin seeds, ginger, green chillies and potatoes, mix and cook for 1 minute. Add red chilli powder, dried mango powder, garam masala powder and salt and mix well.

· Add boiled potato cubes and cook further

· Add chopped coriander and mix well. Remove from heat and set aside to cool.

· Heat sufficient oil in a Kadai. Deep fry the samosas on a low heat till they become crisp and golden.

· Drain onto an absorbent paper.

· Serve with sweet chutney

teaspoon 1 teaspoon garam masala finely chopped green chillies red chilli chilli powder garam masala powder red chilli powder cumin seeds masala powder powder 1 powder 1 teaspoon prepare the dough dried mango dried mango powder mango powder oil 1