Mini Samosa, Indian Snacks, Namkeens, Haldirams, 200g
- Additional information
Samosa is a potato stuffed, deep fried snack which is very popular in India. I am a huge fan of samosa and I wanted to make proper punjabi samosa for a long time. The secret ingredients for making a proper punjabi samosa are coriander seeds, dry pomegranate seeds and fennel seeds. Samosas came out really good and I am so excited to share the recipe.
How to make :
For Outer Layer:
Maida / All Purpose Flour – 2 cups
Carom seeds (Ajwain seeds) – 1 tsp
Salt – 1 tsp (adjust according to taste)
Ghee – 2 tbsp
Water – as required
Oil – 2 tbsp
Cumin seeds – 1 tsp
Green Chillies – 2 (very finely chopped)
Ginger (grated) – 1 tbsp
Potatoes(medium size) – 3 (boiled and mashed)
Red chilly powder – 1/2 tsp (adjust according to taste)
Coriander powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Salt – to taste
Coriander seeds – 1/2 tsp
Dry Pomegranate seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Peas – 1/2 cup (frozen)
Cashews – 1 tbsp (roasted) (optional)
Oil – for deep frying
Method of preparation:
Mix maida, salt and carom seeds and add the ghee.Mix it in such a way that there are no lumps.
Add water to it little by little so that the dough should be little stiff.
Cover it with a damp cloth for half an hour.
In the meantime dry roast coriander seeds, fennel seeds and dry pomegranate seeds and powder them coarsely and keep it aside.
Now for the stuffing, heat oil in a pan and add the cumin seeds.
Then add the green chillies followed by the grated ginger and the potatoes (boiled and mashed coarsely).
Now add the red chilly powder followed by coriander powder and dry mango powder.
Now add the freshly powdered coriander, fennel and dry pomegranate powder and mix well.
Add the peas salt and cashews and mix well till the raw smell goes.
Now divide the dough to 10 equal sized balls and roll them to thin oval shape.
cut to two halves and apply water to the edges.
Make it like a cone (center straight part will come as the tip of the cone) and add a spoon full of the potato stuffing.
Seal the edges by applying water.
Heat oil in a wide pan and fry the samosoa in the medium heat.
Fry till they become golden brown and serve hot with coriander chutney or ketchup.
Taste: Mild spicy
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