Punjabi matar samosa is one of the most loved food of India. Known to be the official tea partner, punjabi samosa are loved by everyone due to its perfect flakiness, crispness and savoury and spicy filling. This is probably the most simple and authentic samosa recipe you will ever find. Made with simplest Ingredients, they taste exactly like those street style samosas which most of us crave for every evening. The filling is made with potatoes, Peas and simple spices. For the outer layer, I have used refined wheat flour to maintain the authenticity of the recipe, You can add wheat flour instead if you want to give it a healthy twist.
Introduction
This recipe is made by simply preparing a filling with boiled potatoes and Peas which are seasoned with spices and chillies.A stiff dough is prepared using oil ,salt ,refined flour and a very little amount of water. They dough is then Flattened and shaped in form of samosas and stuffed with the filling. They are the deep fried in low to medium flame until crispy and golden brown. This recipe tastes best with tamarind and green chutney . This recipe is a perfect monsoon recipe and paired best with tea. So what are you waiting for go ahead and give it a try and please don’t forget to share your comments and reviews in the comments section below :
Ingredients
Ingredients:
For dough:
Refined flour(maida) – 2 cups
Refined Or olive oil- 1/4 cup
Kala jeera (nigella seeds)- 1/2 tablespoon
Salt- 1/2 tablespoon Or as per taste
Water to knead the dough
Refined Or olive oil for frying.
For stuffing:
Potatoes- 4 to 5 ( medium sized)
Oil- 2 tablespoon
Fennel seeds- 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Ginger- an inch ( finely crushed)
Green chillies- 2 to 3 chillies
Peas- 1/2 cup
Salt- as per taste
Turmeric powder-1/2 teaspoon
Garam masala Or dry ground spice mix- 1 teaspoon
Kasturi methi- 1 teaspoon
Coriander leaves- handful ( finely chopped)
Step by step recipe with images
1) Firstly, boil 8-10 medium sized potatoes until done. 3 to 4 whistles over high flame is enough to boil them.
2) Peel the potatoes and slice them well into small peices.
3) Now heat a pan with 3 to 4 tablespoon of olive oil.
4)Add a teaspoon of Fennel seeds in it.
5) Add a teaspoon of cumin seeds in it and let it splutter.
6) Add an inch of crushed ginger in it and saute it for 10 to 12 seconds.
7)Now add 2 to 3 crushed green chillies in it.
8)Cook them on low flame for half a minute .
9) Now add half cup of green Peas in it.
10) Cook them on low flame for 3 to 4 minutes.
11) Now add diced potatoes in it.
12) Cook them for a
minutes on medium flame.
13)Now add salt as per taste.
14)Add 1/2 teaspoon Turmeric powder in it.
15)Add 1 teaspoon dry ground apice Mix in it.
16) Mix them well.
17) Now add 1 teaspoon Kasturi Methi in it.
18) Lastly add a handful of chopped coriander leaves in it .
19) Mix them well and cook them for a minute on medium high flame. Turn off the flame and keep it aside for later.
Dough:
1) Add 2 cups of refined flour in a mixing bowl.
2)Now add 1/2 tablespoon of black cumin in the flour.
3)Add salt as per taste.
4)Finally add 1/4 cup of refined oil and mix well for 3 to 4 minutes.
5)Try holding handful of flour in your palms and press it, if it holds shape your dough is perfect or else add some more refined oil to it until it holds the shape and does not crumble.
6)Add required amount of water (just enough to hold the shape ) in it.
7)knead a firm and stiff dough.
8)Keep aside and rest for 20 minutes.
Shaping and stuffing:
1) After resting the dough for 20 to 25 minutes, knead it well for another 2 to 3 minutes. Then divide the dough into small balls. Oil the rolling board and place the ball on the rolling board.
2)Roll it into an oval shape and try keeping it even. It should neither be too thick nor too thin.
3) Cut it all through the centre into 2 parts using a knife or pizza cutter, Giving it a semi-circular shape.
4) Apply water over the straight edge with your finger or oil brush.
5) Join the straight edges to give it a cone shape. Seal the edges from inside as well outside.
6) Now fill the cone with the potato filling (masala) and press it inside with the help of your fingers or a spoon.
7)Apply water on the edges and seal them with your fingers.
8)Make sure your samosa is sealed well and there are no unsealed places left in it.
9)Repeat the same with all the samosa.
Frying the samosa:
1) Heat a pan with oil for deep frying the samosa. Make sure the oil is not too hot . The oil must be moderately hot. You are well advised to keep the flame at medium to low.
2)Check the oil by adding a tiny amount of dough. If it comes up, your oil is ready for frying.
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3)Bring the flame to low and gently add 5 to 6 samosa in it one by one.
4)Cook them on medium high flame for a minute until it turns stiff.
5)Turn the flame to low and cook them for 4 to 5 minutes until golden brown and crisp.
6) Drain them well and repeat the same with the remaining batches.
7)Your samosa are ready to be served. Make sure you turn down the flame to low 2 minutes before you put the second batch of samosa to the oil. Serve hot with yummy chutney and ketchup.
Tips and Tricks
1) A perfect dough is a must for a crispy samosa. Make sure you add enough oil to it as adding less oil will make it turn hard. On the other hand don’t add excess oil as it will break the crust.
2) Properly knead the dough after adding oil so that it properly absorbs the oil and have a texture of breadcrumbs.
3) Don’t make a soft dough like roti. Add limited water as per requirement to knead a stiff dough.
4) kneading plays a major role in making a flaky samosa, so knead well for 5 to 6 minutes.
5) Resting the dough for at least 15 minutes is a must.
6) While rolling the dough, make sure it is neither too thick nor too thin.
7) Seal the samosa properly as make sure there are no unsealed spaces in it.
8) Fry the samosa at medium to low flame. Keep patience while frying.
Healthier Version
1) You can airfry the samosa instead of deep frying them.
2) You can skip using chillies if you are allergic to it
