Punajbi Samosa Recipe

Cooking Directions

• STEP 1.In a bowl, mix all-purpose flour, ghee, and salt. Knead into a stiff dough.
• STEP 2.Cover the dough and let it rest for 30 minutes.
• STEP 3.Heat oil in a pan and add cumin seeds. Let them splutter.
• STEP 4.Add ginger, green chilies, and peas. Saute for a minute.
• STEP 5.Add mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well.
• STEP 6.Cook for a few minutes until the filling is well combined and heated through.
• STEP 7.Divide the dough into small balls and roll each ball into a thin circle.
• STEP 8.Cut the circle in half and form a cone shape. Fill the cone with the potato filling.
• STEP 9.Seal the edges of the samosa by applying water.
• STEP 10.Deep fry the samosas until golden brown and crispy.
• STEP 11.Serve hot with chutneys or ketchup.

Cooking Tips

• You can add chopped cashews or raisins to the filling for extra texture and flavor.
• Make sure the oil is hot enough before frying the samosas to ensure they turn out crispy.
• Serve Punjabi Samosa with mint chutney, tamarind chutney, or tomato ketchup.

Storage and Serving

• Punjabi Samosas are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or air fryer to regain the crispiness.