Punjabi Samosa
Recipe GLPRfd58f27c71246a
Crispy, golden-brown pastry pockets filled with a spiced mixture of mashed potatoes, green peas, paneer, cashews, and aromatic seasonings. These beloved Indian snacks are deep-fried until the shells turn a beautiful golden color and feature a satisfying contrast between the crunchy exterior and savory, creamy filling.
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Ingredients
1 cup All purpose flour
to taste Salt
1 tablespoon Oil for dough
¼ cup minus 1 teaspoon Water for dough
1 cup Green peas, fresh or frozen
1 tablespoon Water for cooking peas
1 tablespoon Oil for sautéing
½ cup Onion, finely chopped
½ teaspoon Ginger paste
2 Green chili, finely chopped
12 Cashew nuts, chopped
½ cup Paneer, grated
1 cup Potatoes, boiled and mashed
1 tablespoon Lemon juice
1 teaspoon Sugar
2 tablespoons or as needed Oil for deep frying
Directions
Place green peas in a microwave-safe bowl with 1 tablespoon water and a pinch of salt. Microwave frozen peas for 2 minutes or fresh peas for 5 minutes until tender. Set aside to cool.
Heat 1 tablespoon oil in a pan over medium heat. Once hot, add the chopped onion and sauté until light golden brown, about 3-4 minutes.
Add ginger paste and green chili to the onion and stir well for about 30 seconds until fragrant.
Add the cooked peas, chopped cashews, grated paneer, mashed potatoes, lemon juice, sugar, and salt to taste. Mix all ingredients thoroughly.
Lower the heat and cook the filling for 4 minutes, stirring occasionally. Turn off the heat and let the filling cool completely to room temperature, then divide into 12 equal portions.
In a bowl, combine all-purpose flour and salt. Add 1 tablespoon oil and rub with your fingers until the mixture resembles breadcrumbs with a sandy texture.
Slowly add water to the flour mixture while kneading, adding a little at a time until a smooth, soft dough forms. Do not add all the water at once.
Rub the dough ball with a little oil, cover it, and let it rest for 15 minutes while the filling cools.
Divide the dough into 12 equal portions. Roll each portion between your palms and press into a circle.
Gently roll each circle into a thin disc about 6 inches in diameter. Use oil instead of dry flour if the dough sticks.
Cut each disc in half using a knife. Wet the straight edge with water, then bring the two corners together to form a cone shape, overlapping them slightly. Press gently at the seam to seal.
Fill each cone with approximately 1 tablespoon of the cooled filling. Wet the open top edge of the cone with water and seal it carefully by pressing the edges together.
Heat 2 tablespoons of oil in a deep pan or wok over medium heat until it reaches 350°F or until a small piece of dough sizzles immediately when dropped in.
Carefully add a few samosas at a time to the hot oil. Fry on medium-low heat, turning occasionally, for 5-7 minutes until golden brown on all sides. The lower temperature ensures the pastry cooks through without burning.
Remove the fried samosas with a slotted spoon and drain them on paper towels to absorb excess oil. Repeat frying in batches with the remaining samosas.
Serve the samosas hot with your choice of chutney or sauce.
