When Comes to appetizers, every one choice will be Samosa, a deep fried triangle shape pastry with savory filling, is a popular street food in India. Even though there are many variety of samosas, Punjabi samosa is very special in taste and appearance. Sharing this recipe for Blogging Marathon # 28 under theme ” Samosa with different filling”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28
Preparation time: 1 ½ hours ~ 2 hours
Cooking time: 30 minutes
Serves: 10 samosas
For outer covering:
1 cup all purpose flour / Maida
2 tbsp ghee / oil
½ tsp salt or to taste
Warm water as needed for kneading
1 ½ tbsp oil
½ tsp cumin seeds
10 ~ 12 cashews, broken into pieces
1/ 4 cup chopped onion
1 minced green chilli
¾ tsp ginger garlic paste
½ tsp turmeric powder
¾ tsp red chilli powder
¾ tsp coriander powder
½ tsp garam masala powder
3 ~ 4 medium size potatoes
2 ~ 3 tbsp fresh or frozen peas
Salt to taste
2 tbsp dry raisins
Minced cilantro, little
Oil for frying
For outer covering:
In a mixing bowl, add flour, salt, and oil. Mix well.
Drizzle water to the flour and knead it into soft pliable dough.
Cover the dough with wet cloth and rest it for 30 to 60 minutes.
Mean time, cook potatoes in a boiling water till it become soft.
Heat oil in a pan, add cumin seeds, let it splutter. Add broken cashews and fry for few seconds.
Add onions, fry till it become soft and transparent. Throw in minced green chilies, ginger garlic paste and saute for few seconds till raw smell disappear.
Add all four masala powder and fry for few seconds till raw smell disappear.
Add potato, and peas and saute till masala combine together. Adjust salt to taste.
Turn off the heat and add raisins and minced cilantro. Mix again.
Allow the filling mixture to cool.
Again knead the dough for a minute. Divide the dough into 5 equal portion balls.
Roll each portion in thin oblong shape chapathi, then cut in to half, make a cone of the chapathi by joining the side the inner portion as shown in picture and fill it with the filling mixture. Close the base by gently fold and seal it with help of little water.
Do the same procedure with the remaining dough and the filling.
Heat the oil in a pan / kadhai and deep-fry the samosa on a slow flame till golden brown colour from all the sides.
Serve hot with green and imli chutney.