#samosa #punjabisamosa #samosarecipe #punjabi #indianfood

चटपटा और मसालेदार समोसा | Crispy Punjabi Samosa, | क्रिस्पी समोआ रेसिपी | क्रिस्पी पंजाबी समोसा रेसिपी, samosafactory

Hello Friends, today I have brought Crispy Samosa Recipe.
Samosa is such as snack which everyone likes to eat. Let’s start preparing it.

Punjabi samosa & Chole Prep time: 1520 minutes
Cooking time: 10 minutes. Serves: 6 8 samosas (depending on your preferred samosa size)

Ingredients:
For dough: Maida (Refined flour/ All Purpose Flour) 2 cups
Kalonji Seeds ad Ajawain (Fennel and Carom seeds) 1/2 tsp
Salt ½ tsp (as per taste)
Refined Oil/Ghee 2 Tbsp. (30 ml)
Cold Water 1 Cup (as required)
For Stuffing/ For filling:
Cooking Oil for frying 2 Tbsp.
Jeera (cumin seeds) 1 tsp
Methi Seeds (Fenugreek Seeds) 1/4 tsp
Sukha dhaniya (Coriander seeds) 1 tbsp
1 tsp chopped green chilies (23 chilies),
Ginger Paste 1 tsp
Green Peas 100 g
Haldi Powder (Turmeric Powder) 1/2tsp
Lal Mirch Powder (Red Chili Powder) 1 tsp
Dhania Powder (Coriander Powder) 1 tsp
Jeera Powder (cumin) ½ tsp
Dried Mango Powder (Kathai Powder) ½ tsp
4 Large Size boiled potatoes (approx.. 300 g)
Frying Oil – 400 ml approx.

Method:
Step 1: For dough, in a bowl, add 2 cup maida, add 1/2 tsp Kalonji & Ajwain Seeds make sure to crush the ajwain & Kalonji seeds between your palms to enhance the flavour, the texture should be somewhere like breadcrumbs & should stick when pressed., ½ tsp salt, and add 2 tbsp. (30 ml) Refined Oil. Mix well.

Step 2: Add 1 Cup cold water in a mixing bowl, mix well until combined well, Add cold water gradually in the flour and knead a stiff & tight dough, knead the dough well for 45 minutes, after kneading cover the dough with a damp cloth and rest for 10 minutes.

Step 3: In mean time prepare the filling. For Stuffing/ For filling, take a Karahi and heat it on medium heat. Add Frying Oil – 400 ml approx.

Step 4: When Oil is hot, add the spices such as 1 tsp cumin seeds, 1/4 tsp Methi Seeds, add 1 tbsp Crushed Dhania Seeds (Coriander seeds), add 1 tsp chopped green chilies (23 chilies), add 1 tsp Ginger Paste, Mix well & briefly cook on low heat for 3040 seconds.

Step 5. Add 100 g Green Peas. Cook for 1 min. Add 1/2tsp Haldi Powder, 1 tsp Lal Mirch Powder (Red Chili Powder)1 tsp, Dhania Powder (Coriander Powder) 1 tsp, Jeera Powder (cumin) ½ tsp, Dried Mango Powder (Kathai Powder) ½ tsp. Cook for 1 min. Add 1 tsp Garam Masala, 1 tsp Salt (as per taste),

Step 6: Add 4 Large Size boiled potatoes (approx.. 300 g), stir well to mix the potatoes and the masala well. Increase the flame to medium high & cook the potatoes for 2 minutes, it should get some colour while cooking, mash the potatoes lightly while keeping few chunks intact. Further transfer the mixture in a bowl and allow it to cool down to room temperature. As the filling is ready, you can make the samosa.

Step 7. For making samosa, make the samosa sheets, for that, knead the dough once again that has been resting & divide in equal size dough balls,

Step 8. further flatten the dough balls in thin sheets, making an oval shape, make sure the sheet is not too thin or too thick, divide the sheet width wise in two equal halves.

Step 9. Roll the sheet once again after cutting, as the sheet may shrink a little bit. Pick one sheet & apply water on the edge of the straight line, bring the ends together and seal well to shape like a cone, fill enough Aloo (Potato) filling, while lightly pressing downwards, bring the openings of the samosa together and seal properly to shape a proper samosa.

Step 10. Shape all the samosa in same way, make sure to cover with a cloth while you’re shaping other samosa. By the time you can set oil for deep frying.

Step 11: For frying, set oil in a big kadhai for deep frying, make sure the kadhai should be wide enough, heat the oil on medium heat and drop in the samosa, fry the samosa on medium heat until they are crisp and golden brown in color.

Step 12: Make sure to fry the samosa in batches but in good quantity that the kadhai is filled but do not overcrowd, make sure the oil should not be too hot, fry the samosa on low to medium flame the samosas are perfectly cooked from inside, adjust the flame accordingly
Tips: If you have a thermometer, fry the samosa at 140 ℃ 150 ℃.

Step 13: Your crispy hot samosas are ready, place them on Paper napkin to soak excess oil. you can serve as it is with the Dhania Chutney or any chutneys of your choice or you could also take to another level by serving it with chole.

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Chapters
00:00 Intro
00:17 Prepare Dough
01:15 Prepare Filling for Samosa's
01:22 Adding Spices for Tempering
02:38 Green Peas
02:51 Powdered Spices
03:48 Potatoes & mix
04:25 Prepare Samosa Sheets
04:51 Stuff the sheets & seal them
05:32 Fry
06:20 Serve Samosa's