Name: Crispy Punjabi Samosas with Spiced Potato Filling
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Cuisine: Indian
Ingredients: 50 g all purpose flour; 12 ml oil; 0.2 g carom seeds; 0.6 g salt; 80 g potatoes; 20 g green peas; 0.4 item green chilies; 1 g ginger; 0.4 g cumin seeds; 0.4 g garam masala

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Crispy Punjabi Samosas with Spiced Potato Filling

Crispy Punjabi Samosas with Spiced Potato Filling

Delicious homemade samosas filled with spiced potatoes and peas, encased in a flaky pastry.

Source

Ingredients:

50
g
all purpose flour
12
ml
oil
0.2
g
carom seeds
0.6
g
salt
80
g
potatoes
20
g
green peas
0.4
item
green chilies
1
g
ginger
0.4
g
cumin seeds
0.4
g
garam masala

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Instructions:

Rinse and scrub the potatoes thoroughly. Cook them until fork tender, then peel and let cool.
In a mixing bowl, combine the all-purpose flour, carom seeds, and salt. Add the oil and mix until it resembles breadcrumbs.
Add water gradually and knead to form a tight dough. Cover and let it rest for 20 minutes.
Heat oil in a pan, add cumin seeds, and let them crackle. Add minced ginger and slit green chilies, sauté for a minute.
Add the mashed potatoes and green peas to the pan. Mix well and sauté for a few minutes.
Add garam masala, salt, and other spices. Cook for 3-4 minutes until well combined. Remove from heat and let cool.
Divide the dough into equal portions. Roll each portion into a circle and cut it in half to form two semi-circles.
Shape each semi-circle into a cone, sealing the edges with water. Fill with the potato mixture and seal the top.
Heat oil for deep frying. Fry the samosas until golden brown on both sides. Drain on paper towels.
Serve hot with chutney or sauce.

Nutrition	Per Serving 167 g	Per 100g
Energy	371 kcal	223 kcal
Protein	7.8 g	4.7 g
Fibre	3.7 g	2.2 g
Salt	0.6 g	0.4 g
Sugar	g	NaN g
Carbohydrates	55.3 g	33.2 g
Fat	12.6 g	7.6 g

Environmental	Per Serving 167 g	Per 100g
CO2	0.5 kg	0.3 kg
Water	1.2 l	0.7 l

50
g
all purpose flour
12
ml
oil
0.2
g
carom seeds
0.6
g
salt
80
g
potatoes
20
g
green peas
0.4
item
green chilies
1
g
ginger
0.4
g
cumin seeds
0.4
g
garam masala

Rinse and scrub the potatoes thoroughly. Cook them until fork tender, then peel and let cool.

In a mixing bowl, combine the all-purpose flour, carom seeds, and salt. Add the oil and mix until it resembles breadcrumbs.

Add water gradually and knead to form a tight dough. Cover and let it rest for 20 minutes.

Heat oil in a pan, add cumin seeds, and let them crackle. Add minced ginger and slit green chilies, sauté for a minute.

Add the mashed potatoes and green peas to the pan. Mix well and sauté for a few minutes.

Add garam masala, salt, and other spices. Cook for 3-4 minutes until well combined. Remove from heat and let cool.

Divide the dough into equal portions. Roll each portion into a circle and cut it in half to form two semi-circles.

Shape each semi-circle into a cone, sealing the edges with water. Fill with the potato mixture and seal the top.

Heat oil for deep frying. Fry the samosas until golden brown on both sides. Drain on paper towels.

Serve hot with chutney or sauce.