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Punjabi Samosa
Punjabi Samosa

Before you jump to Punjabi Samosa recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to punjabi samosa recipe. To make punjabi samosa you need 21 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Punjabi Samosa:
  1. Take #For the crust
  2. Get 2 cups All Purpose Flour (Maida)-
  3. Provide 1/4 tsp Carom seeds(Ajwain)-
  4. You need 6 tsp Hot oil(for moin) -
  5. You need to taste Salt
  6. Provide Water as required
  7. Get Take the required amount of water and make a dough.. Keep it covered with a wet cloth for 15 mins
  8. Take Note: Dough must be Little hard like poori dough
  9. Provide For the filling
  10. Get 2 Boiled Potatoes-
  11. Use peas 1/4 cup (frozen) thaw
  12. Take 2 pinch Coriander seeds crushed-
  13. You need 1/4 tsp Turmeric powder -
  14. Prepare 1 tsp Oil-
  15. Get 1/4 tsp Cumin seeds-
  16. Take Red chilli powder - 1/2 tsp or according to taste
  17. Prepare 1 pinch Asafoetida-
  18. Take Mango Powder- 1 tsp (the filling should be tangy)
  19. Provide 1/2 tsp Garam masala -
  20. Provide leaves Coriander
  21. Prepare Salt
Instructions to make Punjabi Samosa:
  1. Heat oil in a pan. Add cumin, asafoetida, coriander seeds. Once it splutters add boiled potatoes, peas and all spices. Saute for 5 mins.
  2. Switch off the flame. Add coriander leaves. - Let the mixture cool.
  3. Take the required amount of water and make a dough.. Keep it covered with a wet cloth for 15 mins. - Note: Dough must be Little hard like poori dough.Now divide the
  4. Dough in 4 equal parts. - Roll it in round shape. cut it from the center to make semi circular shape.
  5. Fold it from one side by making a cone like structure and seal other end with water.
  6. Stuff the filling as given in the picture.(Please check the pictures.) - - stick the outer side too.
  7. Make sure the ends are pressed firmly & use the water to stick the ends. Otherwise while frying they might open.
  8. The filling should be appropriate and should not be seen from the slit or top pointed shape. - Fill all the stuffing and make samosa.
  9. Heat oil on a high flame and then deep fry the samosas on a - low flame till brown. - - Serve Garam Garam samosas with Date tamarind chutney.

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