Punjabi Samosa | How To Make Perfect Crispy Crust For Samosa

Punjabi samosa \ Indian Samosa recipe\ How to make perfect crust for samosa

Samosa - one of the most popular appetizer of India. Almost all Indian restaurants carry these triangular savory pastries at appetizer bar served with tamarind and coriander chutneys.

 Ingredients For The Stuffing

• 2 boiled and mashed potatoes
• 2 tbs any vegetable oil
• 1 tsp cumin seeds
• 1 tbs coriander seeds
• 1 tsp amchur powder(dry mango powder)
• 1/2 tsp dry pomegranate powder
• 1 tsp ginger, chopped
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 cup cooked peas
• salt, as needed
• coriander leaves, few
• oil to deep fry

Directions for Stuffing
Heat 2 tbs oil in a pan. Splutter cumin seeds. Add ginger, slightly crushed coriander seeds, turmeric powder, saute for few seconds on medium flame. Add mashed potatoes, chilli powder, dry mago and pomegranate powder, salt and peas. Saute for few more minutes. Garnish with fresh coriander leaves, garam masala  and few crushed coriander seeds.


  Ingredient for The Crispy Crust

• 2 cups all purpose flour
• 2 1/2 tbs ghee (clarified butter)
• 1 tsp ajwain (carom seeds)
• water, as needed 

Making the crest and building Samosa
Combine flour, ghee and ajwain in a bowl. Knead into a semi stiff dough by adding water little by little. Keep the dough covered with a damp cloth for about 15 to 20 minutes. Meanwhile make the stuffing for samosa.

  Roll out the dough into small rounds like chapati ,cut into halves,  make semicircle or cone with half chapati,  and add the filling to it,  close the edges. Deep fry the samosas till golden brown.  Serve with imli(tamarind) chutney , ketchup or green chutney.

                         

  




Have a closer look at flaky crispy crust .....