Scrumptious Snacks – Punjabi Samosa’s

Scrumptious Snacks – Punjabi Samosa’s

Samosa’s are truly a scrumptious snack to share with your family and friends over a cup of chai, especially in the afternoon and on the weekends. These Punjabi samosa’s are really tasty and I like to have some 1/2 prepared for when unexpected guests pop over. There is a two a step deep frying process to these samosa’s, so if you like you can deep fry them in the hot cooking oil once, then drain them on paper towel to remove the excess oil, allow them to cool, then you can either store them in the fridge for a few day’s or place them in the freezer once they have completely cooled down.

When your guests drop by, or you feel like a snack, you can remove them from the freezer, allow them to defrost for half an hour and then give them a second deep fry to make them crispy and golden brown. How easy is that!! Your guest will truly love you for it!

Below is a You Tube video on how to make Punjabi Samosa’s, I found the video to be very helpful as there is a step by step guide on how to prepare and cook them. Below the video I have listed the ingredients and directions for you so that you will have a quick reference.

To find more Indian recipes such as this one, you can visit http://www.youtube.com/user/RajshriFood/videos

Ingredients

• 2 x potato’s boiled, skinned and chopped
• 1 x cup of boiled peas
• 1 x tablespoon of butter, oil or ghee
• 1/2 cup of chopped coriander leaves
• 1 x teaspoon of ginger chili paste
• Salt to taste
• 1/2 x teaspoon of chat masala
• 1/2 x teaspoon of amchur or raw mango powder
• 1 x teaspoon of garam masala
• 1 x teaspoon of fennel seeds
• 1 x teaspoon of cumin seeds
• 1.5 tablespoons of semolina (rava)
• 1 x cup of plain flour (maida)

Directions

The Filling

1. Heat ghee, oil or butter in a fry pan
2. Add the cumin seeds, fennel seeds, the ginger paste, stir well.
3. Quickly add the roughly chopped potato’s, stir altogether.
4. Add the green peas and stir well, slightly mash the ingredients together.
5. Add the chopped coriander leaves, mix well.
6. Add the garam masala, the mango powder and the chai masala. Mix it altogether until combined.
7. Season with salt to complete the filling.
8. Set filling aside to cool and rest.

The Dough

1. Heat up some ghee, oil or butter in a pan.
2. In a mixing bowl add the flour, semolina, some salt and 1.5 tablespoons of the hot ghee or oil. Mix it together with fingertips.
3. Make a well in the middle, add a very small amount of water to the flour to combine together.
4. Mix and need together until the dough forms a soft ball. Add a little extra water if the dough is dry.
5. Set aside and allow the dough to rest for 10 minutes.
6. In your fingers, break off a small amount of dough and roll into a smooth ball.
7. On a board or floured surface, roll dough with a rolling pin to make a small, smooth roti.
8. Cut the roti into half, take one of the halves and roll and fold into a cone shape.
9. Seal the edge together with a little water or egg if needed.
10. Hold the cone between your fingers and palm, spoon mixture inside, until 3/4 full.
11. Apply water around the rim of the cone, then seal the end by pressing the dough together in a horizontal line.
12. Join together by pinching the dough around the middle section where the seam is visible.
13. To fry the samosa, place cooking oil in a saucepan, heat until it reaches a medium heat.
14. Add 2-3 samosa’s to the oil, turn them over with a utensil so they cook evenly on both sides. Cook until golden brown. Repeat the same method until all of the samosa’s have been fried.
15. Place them on a paper towel to drain, then re-fry them again to make the slightly darker in colour and crunchy on the outside.
16. Remove the samosa’s and drain on paper towel.
17. Now they are ready to eat, use your favoutite dipping sauces for extra taste.

Let me know how you went with making and cooking the samosa’s?

Nicky Singh.