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Punjabi Potato Samosa Recipe: A Golden Indian Appetizer

Introduction

The samosa, a quintessential Indian snack, has captured hearts around the globe, and the Punjabi potato samosa is a star in this culinary constellation. Bursting with flavour and wrapped in a crisp, golden-brown pastry, these triangular delights are perfect for any gathering—be it a festive celebration, a casual tea time, or a cozy family evening. In this article, we will guide you through the authentic Punjabi potato samosa recipe, so you can recreate this beloved dish in your own kitchen.

Ingredients

For the Pastry:

• 2 cups all-purpose flour (maida)
• 4 tablespoons ghee or oil
• 1/2 teaspoon caraway seeds (ajwain)
• 1/2 teaspoon salt
• Water, as needed

For the Filling:

• 3 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 2-3 green chillies, finely chopped (adjust to taste)
• 1/2 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Fresh coriander leaves, chopped (optional)
• Salt, to taste
• Oil, for frying

Method

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the all-purpose flour, caraway seeds, and salt. Add the ghee or oil, and rub it into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually add water, a little at a time, while kneading to form a smooth and firm dough. The dough should not be too soft. Cover it with a damp cloth and let it rest for at least 30 minutes.

Step 2: Make the Filling

1. In a pan, heat a tablespoon of oil over medium heat. Add the cumin seeds and allow them to sputter.
2. Add the grated ginger and chopped green chillies, sautéing for a minute until fragrant.
3. Stir in the mashed potatoes followed by the garam masala, coriander powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
4. Remove from heat and add lemon juice and chopped coriander leaves, if using. Allow the mixture to cool.

Step 3: Shape the Samosas

1. Divide the rested dough into equal portions and roll each portion into a small ball.
2. On a floured surface, roll each ball into a thin oval or circle, about 6-7 inches in diameter.
3. Cut the rolled circle in half to form two semi-circles.
4. Take one semi-circle and shape it into a cone by folding it from the straight edge. Seal the edge with a little water.
5. Fill the cone with the potato filling, leaving some space at the top. Seal the open edge by crimping or pressing it firmly with your fingers.

Step 4: Frying the Samosas

1. Heat oil in a deep pan or kadhai over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
2. Carefully slide the shaped samosas into the hot oil in batches, ensuring not to overcrowd the pan.
3. Fry the samosas until they turn golden brown and crisp, turning them occasionally for even cooking. This should take about 5-7 minutes.
4. Once cooked, remove the samosas using a slotted spoon and drain them on paper towels to absorb excess oil.

Step 5: Serve

Serve your golden Punjabi potato samosas hot with mint chutney, tamarind sauce, or simply enjoy them as they are. Their delightful crunch and spiced potato filling are bound to impress anyone who takes a bite!

Conclusion

Making Punjabi potato samosas at home might seem daunting at first, but with a little practice and patience, you can master this classic recipe. Whether served at a party or as a snack during movie night, these samosas are sure to be a crowd-pleaser. So roll up your sleeves, gather your ingredients, and indulge in the warmth and goodness of homemade samosas. Enjoy!

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