For Punjabi samosa I followed Niru Gupta's recipe from Ndtv
For the dough:
maida
ghee or oil
ajwain
Salt
Water
Oil for deep frying the samosas
Ingredients
Boiled n mashed potatoes
ghee,jeera,green chillies, turmeric,ginger, red chilli powder, corriander leaves chopped,mango powder,salt,chat masala,green peas,fennel seeds,garam masala,chopped cashew nuts
METHOD
Chop the green chillies, ginger and the coriander leaves.
Mix all the ingredients for the dough except water and rub thoroughly.
Sprinkle water and make a hard dough. Set aside for about 10 minutes.
Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add ginger and saute.
Add the rest of the ingredients excluding the final four and sauté for five minutes.
Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
Stuff the potato mixture and then seal the upper edges.
Repeat with the rest.
Deep fry in oil till golden brown and serve with tamarind date chutney.
Date tamarind chutney:-
1/2 cup reseeded dates
1/2 cup deseeded tamarind
1 cup dark jaggery
2 cups water
Corriander,cummin powders
Black salt
Lil red chilli powderColor red kashmiri chilli deseeded n made paste in warm water
roasted corriander seeds crushed
Roasted fennel seeds crushed
Methods:- Boil above ingredients except roasted fennel n Corriander seeds,...let the mixture cool...then blend to fine paste and garnish with roasted fennel seeds n corriander seeds...
Note :- u can store this chutney in airtight containers for a month in fridge..
For the dough:
maida
ghee or oil
ajwain
Salt
Water
Oil for deep frying the samosas
Ingredients
Boiled n mashed potatoes
ghee,jeera,green chillies, turmeric,ginger, red chilli powder, corriander leaves chopped,mango powder,salt,chat masala,green peas,fennel seeds,garam masala,chopped cashew nuts
METHOD
Chop the green chillies, ginger and the coriander leaves.
Mix all the ingredients for the dough except water and rub thoroughly.
Sprinkle water and make a hard dough. Set aside for about 10 minutes.
Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add ginger and saute.
Add the rest of the ingredients excluding the final four and sauté for five minutes.
Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
Stuff the potato mixture and then seal the upper edges.
Repeat with the rest.
Deep fry in oil till golden brown and serve with tamarind date chutney.
Date tamarind chutney:-
1/2 cup reseeded dates
1/2 cup deseeded tamarind
1 cup dark jaggery
2 cups water
Corriander,cummin powders
Black salt
Lil red chilli powderColor red kashmiri chilli deseeded n made paste in warm water
roasted corriander seeds crushed
Roasted fennel seeds crushed
Methods:- Boil above ingredients except roasted fennel n Corriander seeds,...let the mixture cool...then blend to fine paste and garnish with roasted fennel seeds n corriander seeds...
Note :- u can store this chutney in airtight containers for a month in fridge..
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