Punjabi Samosa is as traditional as it gets, potato-pea stuffing and all. Samosas are crispy, flaky and spicy crusty deep-fried cones filled with spiced potatoes that are eaten as a tea time snack with Khajur Imli Chutney or Dhaniya Pudina Chutney or plain old tomato ketchup.
Origin Of Samosa
The samosa didn’t originate in India, It is claimed that samosa was originated in the pre-10th century Central Asia as ‘Samsa’. It landed in India with Middle Eastern chefs and merchants through Central and South Asian trade routes between the 13th and 14th centuries. Ease of cooking it over a campfire during night halts made it a favourite among weary travellers. Braving cold winds and sharing travel tales – while relishing samosas – must have been magical!
Amir Khusro, a royal poet and scholar of the Delhi Sultanate, mentioned that around 1300 many princes and nobles used to enjoy “samosa made from ghee, onion, meat, and other ingredients.”
Ingredients Used For Samosa
For the Crust Of Samosa
3 cups All-Purpose Flour (Maida)
1/4 cup melted Ghee
1/2 teaspoon Ajwain (Carom seeds)
Salt, to taste
Oil, for deep frying
For the Filling of Samosa
3 cups Potatoes (Aloo), boiled, diced small (about 3 to 4 large potatoes)
1 cup boiled peas (optional)
1 tsp anardana powder or amchur
1.5 tsp coarsely grounded coriander seeds
1 tsp ginger grated
2 teaspoon Cumin seeds (Jeera) soaked in lemon juice
2 teaspoon Fennel seeds (Saunf), roasted and pounded coarsely
1/2 teaspoon Turmeric powder (Haldi)
2 teaspoons Garam masala powder
Red Chilli powder, optional to taste
3 Coriander (Dhaniya) Leaves, chopped
Salt to taste
Secret ingredients: Made with lots of Love
Method To Prepare
Sift flours with salt
Add carom seeds
Knead soft dough
Cover for 30 minutes
Preparing the Filling
Add coriander seeds
Add shahi jeera, green chillies and ginger, sauté for 2 minutes
Add red chilli powder, turmeric, anardana/amchur and salt
Add peas, mashed potatoes, stir
Mix and cook
Remove from heat and cool
Divide the dough into equal pieces
Make a smooth ball and roll with a rolling pin
Cut the circle diametrically with a knife
Make a cone by sealing the edges with water
Fill the potato mixture and seal
Prepare all and cover with a wet napkin
Add a small piece of dough. If it rises to the surface, the oil is ready
Slide 2 or 3 samosas and lower the heat
Fry until golden
Set the flame high before adding the next batch and lower it while frying
Important Things to Keep in Mind!
Make sure that dough is pressed tight to make perfect samosa. The soft dough will not yield the best results.
When rolling dough balls, keep them thin and don’t use flour while rolling it. You may use some oil for rolling the ball evenly.
When frying samosas, the flame must not be put on high. This way samosa will not be cooked from inside and the outside part will also be soft. Always keep flame low, depending on how much time it takes to fry samosa. It will also ensure your samosas are perfect and blister-free.
Adding desi ghee instead of oil will give a better flavour to the samosa.
You may even add other vegetables or paneer into the stuffing.
Always fry samosa on low flame. This way the crust will not turn flaky.
Finally, your samosa must turn out to be crispy and golden brown without the appearance of any blisters on its outer surface.
Make samosa at your home & have a great family time with this evening snack. You can easily follow our given step-by-step guide to make samosa at home.
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