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Panjabi Samosa

Panjabi Rasoi Panjab Radio UK

Panjabi samosas are incredibly popular as a street food, offering a classic mix of potato and peas, blended with an array of spices.

For a more authentic taste, there is ghee and carom seeds in the pastry. They are flaky and crispy on the outside with a tasty potato and peas filling on the inside.

*****INGREDIENTS*****
  • 3 Potatoes, peeled
  • 1 cup peas
  • 1 Green chilli & ½-inch ginger, crushed into a paste
  • ½ tsp cumin seeds
  • ¼ tsp red chilli powder
  • A pinch of asafoetida
  • ½ tbsp oil
  • Salt to taste
For the Pastry
  • 250g all-purpose flour
  • 4 tbsp ghee
  • 5 tbsp water
  • 1 tsp carom seeds
  • Salt to taste
  • Oil for deep frying
Whole Spices
  • ¼-inch cinnamon
  • 2 Black peppercorns
  • 1 Green cardamom
  • ½ tsp cumin
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp dry mango powder
*****INSTRUCTIONS*****
  1. In a bowl, add the flour, carom seeds and salt. Mix well then add the ghee. Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. The mixture should come together when joined.
  2. Add a tablespoon of water then start to knead until it is firm. Cover with a moist napkin and set aside for 30 minutes.
  3. Boil the potatoes and peas until they are cooked completely. Once drained and cooled, dice the potatoes.
  4. Meanwhile, dry roast the whole spices until fragrant. Once cooled, grind into a fine powder.
  5. Heat oil in a pan and add cumin seeds. Once sizzling, add the ginger-chilli paste and cook until the raw smell goes away.
  6. Add the peas, chilli powder, spice powder and asafoetida. Mix and cook on a low flame for two minutes. Add the potatoes and cook for three minutes, stirring frequently.
  7. Turn off the heat and set the filling aside to cool.
  8. Take the dough and knead lightly then divide into six equal pieces. Roll each one into smooth balls then roll with a rolling pin.
  9. Make a cut through the centre of the pastry. Apply some water with a brush or with your fingertips on the straight edge of the sliced pastry.
  10. Join the two ends, bringing the watered edge on top of the plain edge. Press until properly sealed.
  11. Fill each prepared cone with the stuffing then apply some water with your fingertips and pinch a part of the edge and press both edges.
  12. Heat some oil in a wok on a high flame then gently place the samosas and reduce the heat to low.
  13. Fry in batches until they are golden on both sides then remove and drain on kitchen paper. Serve with chutney.
Enjoy Panjabi Samosa...
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