Absolutely Delicious,and easy to make samosa...Punjabi Samose with tamarind n date chutney.
For Punjabi samosa
For the dough:
250 gm APF/maida
2 tbsp ghee or oil
1/2 tsp ajwain
Salt as per taste
Water
Oil for deep frying the samosas
Ingredients
4 potatoes. Boiled n mashed
1 cup blanched green peas
ghee,
1/2 tsp cummin seeds/jeera,
2 finely chopped green chillies,
1/2 tsp turmeric,
1/2 tsp ginger finely chopped
1 /2 tsp red chilli powder,
corriander leaves chopped,
1/2 tsp mango powder,
Salt as per taste,
chat masala,
1/2 tsp fennel seeds,
1/2 tsp garam masala,
Few chopped cashew nuts
METHOD
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 potatoes,green peas,cashews... and sauté for five minutes.
Now mix in the rest of the ingredients, 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 deseeded dates
1/2 cup deseeded tamarind
1 cup dark jaggery
2 cups water
Corriander,cummin powders
Black salt
Lil red chilli powder
Color 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 Punjabi samosa
For the dough:
250 gm APF/maida
2 tbsp ghee or oil
1/2 tsp ajwain
Salt as per taste
Water
Oil for deep frying the samosas
Ingredients
4 potatoes. Boiled n mashed
1 cup blanched green peas
ghee,
1/2 tsp cummin seeds/jeera,
2 finely chopped green chillies,
1/2 tsp turmeric,
1/2 tsp ginger finely chopped
1 /2 tsp red chilli powder,
corriander leaves chopped,
1/2 tsp mango powder,
Salt as per taste,
chat masala,
1/2 tsp fennel seeds,
1/2 tsp garam masala,
Few chopped cashew nuts
METHOD
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 potatoes,green peas,cashews... and sauté for five minutes.
Now mix in the rest of the ingredients, 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 deseeded dates
1/2 cup deseeded tamarind
1 cup dark jaggery
2 cups water
Corriander,cummin powders
Black salt
Lil red chilli powder
Color 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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