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Punjabi samosas filled with a delicious potato and pea filling.
If you are baking it then preheat oven to 375 for 25 min
Make sure you brush some olive oil on the samosas so it get s a nice color and become nice and crispy.
If you are frying them then you will need to cups of oil
1 1/2 cupa of white all purpose flour
1 tsp salt
1.5 tsp carom or ajwain seeds
4 tbsp ghee or clarified butter
1 cup (approximately)
Bind the dough with all the ingredients and make a good semi stiff dough and rest the dough for about 25 min (covered).
Potato and Pea Filling:
2 tbsp olive
3 large potatoes boiled and peeled
1 cup blanched green peas
1.5 tsp salt
2 tbsp fresh chopped coriander
1 tsp fresh ginger and garlic
1/4 tsp red peper flakes
1/4 cumin powder
1/4 tsp coriander powder
1/4 tsp mango or aam chur powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
8 curry leaves
1 tsp lemon pepper
dash of turmeric
In a pan add the oil let it get a little warm then add the mustard seeds and cumin seeds, as soon as the mustard seeds pot add the ginger and garlic as well as the curry leaves and sauce till fragrant next just crush the boiled potatoes with your hands and add that to the pot followed by the spices and mix it well. Do a taste test to customize the taste according to your pallet, let the mixture completely cool down before stuffing it in the samosa. Divide the dough in small tennis ball size balls and flatten it so it's about 7 inch, cut in half and follow the video instructions to fold the samosas. Fill the samosa and bake or fry them, whichever method you pick you are going to have a delicious samosa! These can also be filled with ground beef mixture.
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