Punjabi samosa recipe

Ingredients

measuring cup used, 1 cup = 250 ml

for the samosa pastry:

  • 2 cups maida or all purpose flour
  • 4 tablespoons ghee or oil
  • 5 to 6 tablespoons water, i added 5 tablespoons + 1 teaspoon water
  • 1 teaspoon carom seeds (ajwain)
  • salt as required, i added ¾ teaspoon salt
  • oil for deep frying

for the samosa stuffing 1:

  • 3 medium sized potatoes (aloo)
  • ¾ to 1 cup green peas (matar), fresh or frozen
  • 1 green chili + ½ inch ginger, crushed to a coarse paste in a mortar and pestle
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • ½ tablespoon oil
  • salt as required

whole spices to be ground for stuffing 1:

  • ¼ inch cinnamon (dalchini)
  • 2 black peppercorns (kali mirch)
  • 1 green cardamom (hari elaichi or choti elaichi)
  • ½ teaspoon cumin (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 1 teaspoon coriander seeds (dhania)
  • 2 teaspoons dry pomegranate seeds (anardana) or 1 teaspoon dry mango powder (amchur) * check notes for mango powder

for the samosa stuffing 2:

  • 3 medium size potatoes
  • ¾ to 1 cup green peas (matar), fresh or frozen
  • 1 green chili and ½ inch ginger, made in a paste or chopped finely
  • ¾ teaspoon garam masala powder
  • ¼ to 1 teaspoon red chilli powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon fennel powder (saunf powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ¾ teaspoon cumin seeds (jeera)
  • 2 tablespoons chopped coriander leaves (dhania patta)
  • 2 to 2.5 teaspoons oil
  • salt as required