Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a Authentic dish, samosa- punjabi style. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Forming samosa: Once the dough has rested cut it into six equal portions. Roll the dough into an oblong shape and cut it horizontally to make two equal halves. Form a cone and fill with stuffing.

Samosa- Punjabi style is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Samosa- Punjabi style is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have samosa- punjabi style using 16 ingredients and 26 steps. Here is how you cook that.

The ingredients needed to make Samosa- Punjabi style:

1. Take 1 Cup all purpose flour
2. Prepare 3 Tablespoons ghee (clarified butter)
3. Prepare 1/4 Teaspoon seeds carom (ajwain)
4. Prepare To Taste salt
5. Prepare 1 Cup potato boiled and mashed
6. Take 1/8 Cup green peas boiled
7. Get 3/4 Teaspoon garam masala
8. Get 1/2 Teaspoon mango powder dry (aamchur)
9. Take 1 Teaspoon ginger chili paste green
10. Make ready 1 Teaspoon cumin Seeds
11. Prepare To Taste salt
12. Take 1 Pinch asafetida
13. Prepare 1 Tablespoon coriander leaves chopped
14. Take 1 Teaspoon oil
15. Take 1 Pinch turmeric powder
16. Prepare 2 Cups oil for deep frying

Great recipe for Aloo Samosa Punjabi Samosa. Aloo samosa is one of the best samosas out there Here is the best Indian Punjabi samosa recipe you will ever make at home. Hence, today I'm sharing with you'll the Punjabi Samosa Recipe with lots of tips and tricks to make them just like Restaurant-style. Now roll samosa dough and make thin roti and cut in samosa shapes, now fill with filling and close with the help of water and deep fry.

Steps to make Samosa- Punjabi style:

1. For covering, take a bowl and mix all the dry ingredients well
2. Knead tight dough, cover it with a damped cotton cloth and keep it aside
3. Take a pan, heat oil on medium heat for 15 seconds
4. Add cumin seeds and once it sizzles add asafetida
5. Add boiled mutter (To boil green peas add 1cup water with peas in a pan and boil it till it tenders a bit)
6. Add ginger and green chilli paste, mix it well
7. Add boiled and mashed potatoes, mix it well
8. Add turmeric powder, garam masala, dry mango powder and coriander leaves, mix it well
9. Keep it for 4-5 minutes on the stove and stir continuously
10. The stuffing is ready, it will look like Image 1, keep it aside and let it cool down for at least 20 minutes. (Tip: To cool it faster spread it on a flat plate)
11. Take the dough made for covering and divide it into 5 equal pieces
12. Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
13. Cut the big circle into two semicircles
14. Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image 2
15. Stick it and cone shape is ready
16. Add 1.5 tbsp of filling inside the cone, first put one pea in the cone center
17. Use a little water, make area moisture and stick the two flaps together with your finger on that side. It will look as shown in Image 3
18. Repeat this for all the samosas
19. Heat the oil for deep frying on medium heat
20. Once oil is hot, reduce the heat to slow and put samosa in oil for frying
21. Make sure that samosa should be submerged fully in oil
22. Fry each side of samosa for 3-4 minutes or till it gives light golden in color
23. Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
24. Keep samosa on kitchen towel to remove the access oil. Samosas are ready
25. Serve it with sweet and sour sauce (chutney) made with tamarind and dates
26. Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.

Though Punjabi samosa are quite big in size but you can make according to your preference ,I have made medium size samosas. Use cold water to make the dough. The poori should not be thick or. Serve the punjabi samosa with chole, imli chutney and beaten curd to satisfy your spicy palate. About Punjabi Samosa Recipe: The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried.

So that’s going to wrap this up with this creative food samosa- punjabi style recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!