Ingredients

For the Dough:

2 cups all-purpose flour (maida)
4 tablespoons oil
½ teaspoon ajwain (carom seeds)
1 teaspoon salt
Water (as needed)

For the Filling:

3 large potatoes, boiled and mashed
1 cup green peas (fresh or frozen)
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ginger, grated
2-3 green chilies, finely chopped (adjust to taste)
1 teaspoon garam masala
1 teaspoon coriander powder
¼ teaspoon turmeric powder
Salt to taste
Fresh cilantro, chopped (optional)

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon garam masala (optional)
½ teaspoon red chili powder (adjust to taste)
Salt to taste

For Deep Frying:

Oil

Instructions

Making the Dough:

Mix Dry Ingredients:
In a large mixing bowl, combine all-purpose flour, ajwain, and salt.
Add Oil:
Add oil to the flour, and mix well until the mixture resembles breadcrumbs.
Knead the Dough:
Gradually add water, kneading the mixture until it forms a smooth and firm dough.
Cover the dough with a damp cloth and let it rest for about 30 minutes.

This spice mix is essential for enhancing the flavor of the potato and pea filling in Punjabi samosas. Here's how to prepare it using coriander seeds and cumin seeds along with other spices.

Instructions

Toast the Seeds:
In a dry skillet over medium heat, toast the coriander seeds and cumin seeds separately until fragrant (about 2-3 minutes). Be careful not to burn them.
Grind into Powder:
Allow the toasted seeds to cool and then grind them to a fine powder using a spice grinder or mortar and pestle.
Mix with Other Spices:
Combine the ground coriander and cumin with garam masala, red chili powder, and salt.
Store:
Store the spice mix in an airtight container for future use. It can be used not only in samosas but also in various other dishes.

Making the Filling:

Cook Spices:
In a pan, heat oil over medium heat. Add cumin and mustard seeds, allowing them to splutter.
Add Aromatics:
Stir in grated ginger and green chilies, sautéing for a minute.
Mix Potatoes and Peas:
Add the mashed potatoes and green peas to the pan.
Sprinkle in garam masala, coriander powder, turmeric powder, and salt. Mix everything well.
Cool Filling:
Cook for 5-7 minutes, ensuring the mixture is well combined. Remove from heat and let the filling cool.

Assembling the Samosas:

Divide Dough:
Divide the rested dough into equal portions and roll each into a ball.
Roll Out Dough:
On a floured surface, roll out each ball into a thin oval or circle (about 6 inches in diameter).
Form Cones:
Cut the rolled dough in half. Take one half, form a cone with the straight edge at the bottom, and seal the edge with a little water.
Fill Cone:
Fill the cone with the potato-peas mixture, then seal the top edge by pinching it together, ensuring there are no openings.

Deep Frying the Samosas:

Heat Oil:
In a deep frying pan, heat oil over medium heat (enough to submerge the samosas).
Fry Samosas:
Once the oil is hot, gently slide the samosas into the oil. Fry in batches, making sure not to overcrowd the pan.
Fry until they are golden brown and crispy on all sides (about 5-7 minutes).
Drain and Serve:
Remove them with a slotted spoon and drain them on paper towels to absorb excess oil. Serve hot with green chutney or tamarind sauce.

Nutritional Value (per Samosa, approximate)

Calories: 150-200 kcal (may vary depending on size and oil absorption)
Carbohydrates: 25-30 grams
Protein: 3-5 grams
Fat: 6-10 grams
Fiber: 2-3 grams

Macronutrient Breakdown (for 1 Samosa)

Assuming an average of 200 kcal:

Carbohydrates: ~120 kcal (60%)
Protein: ~15 kcal (7.5%)
Fat: ~70 kcal (32.5%)

Summary:

Carbohydrates: ~60%
Protein: ~7.5%
Fat: ~32.5%

Origin

Punjabi Samosas are believed to have originated in the Indian subcontinent and are now a popular snack around the world, especially in South Asian cuisine.

Enjoy making and indulging in these crispy, delicious Punjabi samosas!

Potato & Peas Samosa

Nutrition

Serving

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Time to prepare

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