Learn how to Make Punjabi Somasa. These “3D” Punjabi samosas were a hit from the filling to the jeera spiced pastry.
A samosa is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier
- 2 Cups Flour
- 1 Tbsp. Jeera (cumin) Seeds
- 1 tsp. Salt
- 1 Cup Water (use as needed)
- 2 Tbsp. Vegetable Oil
- 4-5 Potatoes (peeled & cubed)
- 2-3 Tbsp. Oil
- 1 Tbsp. Garam Masala
- 1 Tbsp. Ground Coriander
- 1 Tbsp. Ground Cumin
- 1 Tbsp. Chili Powder/Masala
- Chopped Coriander
- Frozen Peas
- Salt to taste
- Add the oil to the dry ingredients and rub to resemble fine sand.
- Pour in the water gradually and mix.
- Turn out onto a lightly floured surface and knead to form a dough.
- Cover with a damp tea towel and allow to rest for about 20-30 minutes.
- Boil potatoes in salted water till fork tender, drain and set aside.
- Heat oil in a pan, add in all the spices and heat through.
- Add in the potatoes and peas and mix gently to coat in the spices.
- Remove from heat and allow to cool.
- Once cool, add in the coriander, fill, and enjoy!!
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Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
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Amount Per Serving Calories 158Total Fat 7gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 184mgCarbohydrates 22gFiber 2gSugar 1gProtein 3g
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Flaky and crunchy fried samosa is one of the most popular street food snack in North Indian cuisine.
Why is my samosa not crispy? If you roll it too thick, the crusty samosa will hold too much oil and the center won’t cook. Do NOT fry samosas in extremely hot oil. Samosas are best fried in moderately hot oil. Check the oil by dropping it in a piece of dough, it should not sizzle immediately.
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