Crispy Panjabi Veg Samoosas

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Crispy Panjabi Veg Samoosas: A Deliciously Spiced Indian Treat

Craving a savory and satisfying snack? Look no further than Crispy Panjabi Veg Samoosas! These golden, triangular pastries are a staple of Indian cuisine, offering a delightful blend of textures and flavors that will tantalize your taste buds.

Panjabi Veg Samoosas are essentially deep-fried or baked pastries with a flavorful vegetable filling. The crispy, flaky crust gives way to a warmly spiced mixture of potatoes, peas, and often other vegetables like carrots or cauliflower, all seasoned with aromatic Indian spices such as cumin, coriander, turmeric, and garam masala. The specific blend of spices can vary from region to region and even from family to family, making each samosa a unique and flavorful experience.

The magic of the Panjabi Veg Samosa lies in its perfect balance of textures and tastes. The crispy outer layer provides a satisfying crunch, while the soft and slightly mashed vegetable filling offers a comforting and savory center. The spices add depth and complexity, creating a warm and inviting aroma that is simply irresistible.

Often served with a tangy chutney, such as mint-coriander chutney or tamarind chutney, Panjabi Veg Samoosas make the perfect appetizer, snack, or even a light meal. They are a popular choice for parties, gatherings, and festive occasions. Whether you’re a seasoned lover of Indian food or new to the cuisine, Crispy Panjabi Veg Samoosas are a must-try. Their deliciousness and portability make them a snack that everyone can enjoy.

So, treat yourself to the ultimate savory snack experience. Discover the delightful flavors and textures of Crispy Panjabi Veg Samoosas and embark on a culinary adventure that will leave you wanting more. You won’t be disappointed!

Ingredients Filling

3 large Boiled potatoes1 large carrot chopped finely1 medium green pepper chopped finely1 tablespoon oil1 teaspoon cumin seeds1 medium-sized onion chopped1 Pinch asafoetida (hing)Few curry leaves2 teaspoons fennel seeds1-2 freshly chopped Green chillies1⁄2 teaspoon turmeric1 teaspoon kashmiri red chilli powder1 teaspoon ground cumin powder1 teaspoon ground coriander powderSalt and crushed pepper to taste1 tablespoon fresh lemon juice2 teaspoons dry mango powder (add less If you like)2 handfuls freshly chopped coriander

Method

Prepare the filling:Peel and boil potatoes then mash lightly don’t make it smooth keep bits n chunks.In a nonstick pot heat oil add cumin seeds along with chopped onions and fry till soft and translucent. Add curry leaves and fennel seeds, sauté for a minute or two then add all of the spices along with the chopped carrot, green pepper and a splash of water and cook till carrots are slightly soft. Then add the mashed potatoes and lemon juice and mix well till everything is well incorporated. Adjust seasoning as per your liking. Remove from heat and let it cool completely. Once cooled mix in freshly chopped coriander and use to fill samoosas.

Ingredients For Dough

11⁄4 cup all-purpose flour11⁄4 cup corn flour1 teaspoon salt1 teaspoon carom seeds (ajwai)2 1⁄2 tablespoons melted ghee2 1⁄2 tablespoon oil1 cup or more hot water

Method

In a bowl add all the dry ingredients and mix well. Then rub in the oil and ghee well. When you hold the flour in your hands and make a fist it should be able hold its shape slightly yet get loose when moved around.Pour in hot water gradually mix and make a firm yet tacky dough. Cover with a damp and let it rest for 25-30 minutes.Divide dough into equal portions and roll into balls. Then flatten each dough ball and roll it to a saucer size oval disc. (Note: You may roll I to a circle too I prefer to keep an oval shape to have a deeper space in the samoosa for the filling). Fill and use your fingers to apply water to secure the ends. Deep fry & enjoy.