Punjabi Style Chatpata Samosa

samosa

Preparation time for Samosa-45 minutes
Serving -6

Ingredients for Samosa:

For Dough-

  • All purpose flour-200 gm
  • Carom seeds(ajwain)-1/2 tsp
  • Salt-1/2 tsp
  • Cooking oil-4 tbsp

For Stuffing/Masala-

  • Potato(boiled)-6 pcs (500 gms approx)
  • Fresh/frozen peas-25 gm
  • Cashew-10 to 12
  • (you may use roasted peanuts instead of cashew)
  • Green chilli(chopped)-3 to 4
  • Ginger (grated)-2 inch
  • Garlic(grated)-10 to 12
  • Chat masala powder-1/2 tsp
  • Dry mango powder(aamchur)-1/2 tsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/3 tsp
  • Roasted cumin powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Salt to taste
  • Cooking oil for frying and masala preparation
  • Finely chopped coriander leaves

Method:

Dough Preparation-

  • Add carom seeds, salt and oil(4 tbsp) into the flour, mix it properly.
  • Add water and knead the flour into smooth dough( little stiffer than roti dough), cover it and keep it aside for 15 minutes.

Masala/stuffing Preparation-

  • Mash the potatoes and keep it aside.
  • Heat oil in a pan, add green chilli, grated ginger and garlic, fry it for a minute on medium flame.
  • Add green peas, fry it for a minute on medium flame.
  • Add turmeric powder, red chilli powder, crushed cashew and cook it for few seconds.
  • Add potato, garam masala powder, roasted cumin powder, chat masala powder, dry mango powder and salt to taste.
  • Mix the spices properly and cook it for 2-3 minutes on low flame, keep stirring in between.
  • Turn off the flame and add coriander leaves, mix it and let the masala/stuffing cool down completely.

Samosa Preparation-

  • Make equal size of dough-balls to make samosa, take one dough-ball and dust it with plain flour.
  • Roll it into small roti/poori shape and cut it into two equal parts.
  • Take one part, apply little water on the edges and join the edges to give it cone shape.
  • Fill the prepared cone with stuffing, apply little water on the edges and seal it.
  • Repeat the process to make remaining samosas.

Frying process:

  • Heat sufficient oil in a kadai or thick bottom pan, let the oil heat properly.
  • Once the oil is heated, reduce the flame to low
  • Put 3-4 samosa at a time in hot oil, fry it on low flame for 2 minutes.
  • Fry it on low flame till it turns golden brown from both sides, keep flipping in between.
  • Once the samosa turns golden brown, take it out on the kitchen towel.
  • Repeat the process to fry remaining samosa.
  • Samosa is ready, serve hot with green chutney and red chutney.

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3 Responses

  1. Geetha says:

    Dear Tabitha ,I like ur samosa recipe.I tried today It came out well. But I have a doubt.There r bubbles n outer cover.how to avoid that.can u tell me.?

  2. Geetha says:

    Dear kabitha ,I like ur samosa recipe.I tried today It came out well. But I have a doubt.There r bubbles n outer cover.how to avoid that.can u tell me.?

    • fry it on low flame to avoid the bubbles as I said in the video…once the oil is heated properly, reduce the flame to low and let the temperature of oil cool down a bit….then put samosa in oil and fry it on low flame till it turns golden brown from all the sides 🙂

      Regaards,
      Kabita

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