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Saturday, February 3, 2007

PUNJABI SAMOSA

PUNJABI SAMOSA
This would be my all time favorite tea-time snack. Hot crispy Samosa with a heavenly potato-peas mixture dunked into chutney.
Ingredients

For cover:
1 cup plain flour (Maida)
2 tbsp. warm oil
Water to knead dough
Ajwain seeds (Bishop’s weed) – ¼ tsp
For filling:
Potatoes large boiled, peeled, mashed - 4 -5
Green peas - 1 cup
Green chillies - 2 -3
Ginger - 1/2 tsp.
Coriander finely chopped - 1 tbsp.
Coriander seeds crushed - 1/2 tsp.
Cumin seeds crushed – ½ tsp
Garam masala - 1/2 tsp.
Salt to taste
Fresh Coriander leaves chopped finely – 1tbsp
Oil to deep fry
Method
For dough
:
Make a well in the flour. Add oil, salt, toasted bishop’s weed (ajwain seeds) and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.
For filling:
Make a paste of the green chilly and ginger. Heat 3 tbsps. oil, add coriander seeds & cumin seeds and fry then add ginger-green chilly paste, saute till light brown. Now add the Garam Masala and salt to the pan and then add the green peas, let it get cooked thoroughly then add the mashed potatoes and mix well. Check for salt and spice, if required add at this point and mix well, add finely chopped coriander leaves and mix well. Wait for the mixture to cool down.
How to make the samosas :
Make a small puri with the dough. It shouldn’t be too thick. In the centre of this puri, add the filling. Now take the left side flap and the right side flap and make a cone. Now take the filling mixture and put into the cone. Keep on a flat surface, then with the bottom portion pull and seal on top enclosing both the left and right side flaps, now with your index finger press on, until it’s sealed and keep aside. Make all the samosas and then start frying.
To Fry:
Heat the oil. Once the oil is hot, keep the gas on sim and start dropping the samosas one by one, deep fry on a low flame until the samosas are light brown. If you fry on a high flame, the samosas will turn out oily and soggy. Drain on a kitchen towel.
Serve hot with green and tamarind chutneys (refer chutneys and sauces section of my blog), or tomato sauce.

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