Recipe: Punjabi Style (restaurant style) Samosas - 3 recipes

PUNJABI STYLE (RESTAURANT STYLE) SAMOSAS

INGREDIENTS FOR DOUGH/WRAPS:
2 cups all purpose flour/maida
1/2 tsp ajwain
1 tsp salt
5 tbsp or 1/4 cup oil (warmed)
1/4 - 1/2 cup warm water (use gradually as you knead)
INGREDIENTS FOR FILLING:
4-5 potatoes
1/2 cup peas
2 tbsp oil
1/4 tsp whole cumin
1/2 tsp fennel seeds
2-3 limro/curry leaves
1 onion, finely diced
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
salt to taste
1/2 tsp red chilli flakes or to taste
(optional) juice of half a lemon
4 tbsp chopped coriander
1-2 green chillies, chopped

First, prepare the filling. Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth) Half boil the peas and set aside. Heat the oil, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the chopped onion. Fry for a couple of minutes, then add the ginger and garlic pastes. Fry for a minute then add the red chilli powder, coriander powder, turmeric, garam masala and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chilli flakes and adjust salt. Squeeze in the lemon juice, then add the chopped coriander and green chillies. Mix and you're done.

Next, prepare the dough for the wraps. Add the oil, ajwain and salt into the flour. Rub together until the flour becomes crumbly, then slowly add the warm water while kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and ser aside for about 15 minutes. Divide the dough into 6 balls. Roll each one out to a thin small roti, and divide each roti in half in the shape of a semi circle. Take each half and form it into a cone, sealing the ends together using water and pressing with your fingers. Add the filling into it, then using a bit of water, press and seal the top opening shut. Proceed with all the remaining dough. Once all are done, fry on low heat until very nicely browned and crispy.

---

PUNJABI SAMOSA

500 gm potatoes - boiled, peeled and chopped
FOR THE DOUGH:
500 gm maida (refined flour)
1/2 cup ghee or oil
5 gm ajwain
Salt
Water
Oil for deep frying the samosas
FOR TEMPERING:
1/2 cup ghee
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2-3 green chillies
2 tsp ginger
1 lime
1 Tbsp coriander leaves
Salt
1/3 cup green peas
2 tsp chaat masala powder
1 tsp fennel seeds
1/2 tsp garam masala
2 Tbsp chopped cashew nuts

Chop the green chillies, ginger and the coriander leaves.

Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin, when crackling add ginger and saute.

Add the rest of the ingredients excluding the final four and saut for five minutes.

Mix in the rest of the ingredients, including the potatoes and mix well.

Roll each portion of dough into a thin oval shape cut into 2 semi circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.Stuff the potato mixture and then seal the upper edges. Repeat with the rest.

Deep fry in oil till golden brown and serve.

---

PUNJABI SAMOSA

DOUGH/COATING:
Maida / All-purpose flour - 1-1/2 cup
Salt - 1/2 tsp
Ajwain/Carom seeds - 1/2 tsp
Oil - 1 tbsp
Yogurt/Curd - 1 tbsp
Warm Water - 1/4 cup
FILLING/STUFFING:
Potato (medium size) - 3
Fresh green Peas - 1/2 cup
Cumin seeds - 1/2 tsp
Ginger - 1 inch piece
Green chilly - 2
Asafoetida - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Chaat masala - 1/2 tsp
Amchoor powder - 1/2 tsp
Lime juice - 1 tsp
Cilantro - handful
Salt

DOUGH:
Add maida, salt, ajwain seeds, oil and mix them well to coat oil all over the flour. Add beaten yogurt, warm water and knead for 5 mins to form smooth dough. Cover dough with damp cloth and set aside of 30 mins.

STUFFING:
Boil potato and green peas in microwave for 10 mins and drain water. Mix boiled potato-peas with turmeric powder, red chilly powder, amchoor powder, garam masala, chaat masala and salt to taste.

Heat pan, add little oil and fry cumin seeds, finely chopped ginger and green chille. Add potato-peas mixture and cook for 3 mins. Add chopped cilantro and lime juice. Allow stuffing to cool down completely.

ROLLING AND FRYING:
Divide dough into 6 equal parts and make into balls. Take one ball of dough and roll to 6 inch diameter disk, by applying little oil in rolling pin. Cut each disk into 2 equal parts to yield 12 samosas. Take one half of disk shaped dough, apply water in edges and fold ends to form cone. Divide stuffing into 12 equal parts and make small balls. Place one ball of stuffing inside cone and seal edges. Repeat it for remaining dough .

Deep fry in medium heat till its golden brown in all sides.