Punjab

Punjabi samosa

Name: Punjabi samosa
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 cups maida (all-purpose flour, plain flour); 1/2 tsp ajwain (carom seeds); 4 tbsp for the dough ghee; Water, as needed; 4 medium boiled potato; 1/2 cup green peas; 1 inch chopped ginger; 2 chopped green chilli; 1 tsp cumin seeds; 1 tsp crushed coriander seeds; 1 tsp dry mango powder; 1 tsp garam masala; 1 tsp red chilli powder (indian red chili powder); a handful coriander leaves (cilantro); Cooking oil (vegetable oil), for frying, about 6 tbsp absorbed; Salt, to taste

Flaky crust, spiced potato and peas. The tea time snack every Indian knows by heart.

75 minTime

11 gProtein each

mediumSpice

A traveller from Central Asia2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

670kcalsame

11 gproteinsame

7 gfibresame

75minutessame

Punjabi samosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Ajwain (carom seeds)½ tsp

Ghee4 tbsp, for the dough

Wateras needed

Potato4 medium, boiled

Green peas½ cup

Ginger2.5 cm, chopped

Green chilli2, chopped

Cumin seeds1 tsp

Coriander seeds1 tsp, crushed

Dry mango powder1 tsp

Garam masala1 tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander leaves (cilantro)a handful

Cooking oil (vegetable oil)for frying, about 6 tbsp absorbed

Saltto taste

Method

5 steps

1Rub ghee into maida with ajwain and salt till it holds when pressed. Add water slowly and knead a stiff dough. Rest.
2Heat 1 tbsp oil, add cumin, coriander seeds, ginger and chilli, then peas, crumbled potato and spices. Cook and cool.
3Roll an oval, cut in half, form a cone, fill and seal the top with water.
4Put samosas into warm oil and fry on low heat, then raise slightly till golden.
5Drain and serve with green and tamarind chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Punjabi samosa

Flaky crust, spiced potato and peas. The tea time snack every Indian knows by heart.

75 minTime

11 gProtein each

mediumSpice

A traveller from Central Asia2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

670kcalsame

11 gproteinsame

7 gfibresame

75minutessame

Punjabi samosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Ajwain (carom seeds)½ tsp

Ghee4 tbsp, for the dough

Wateras needed

Potato4 medium, boiled

Green peas½ cup

Ginger2.5 cm, chopped

Green chilli2, chopped

Cumin seeds1 tsp

Coriander seeds1 tsp, crushed

Dry mango powder1 tsp

Garam masala1 tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander leaves (cilantro)a handful

Cooking oil (vegetable oil)for frying, about 6 tbsp absorbed

Saltto taste

Method

5 steps

1Rub ghee into maida with ajwain and salt till it holds when pressed. Add water slowly and knead a stiff dough. Rest.
2Heat 1 tbsp oil, add cumin, coriander seeds, ginger and chilli, then peas, crumbled potato and spices. Cook and cool.
3Roll an oval, cut in half, form a cone, fill and seal the top with water.
4Put samosas into warm oil and fry on low heat, then raise slightly till golden.
5Drain and serve with green and tamarind chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjabi samosa

Make it your way

Ingredients

Method

Punjabi samosa

Make it your way

Ingredients

Method

Make it a meal