Crispy Panjabi Veg Samoosas

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Crispy Punjabi Veg Samosas are a popular Indian snack that is enjoyed all over the world. These samosas are filled with a delicious mixture of spiced potatoes and peas, wrapped in crispy pastry, and deep-fried to golden perfection.

To make the filling, cook diced potatoes and peas in a pan with a mixture of spices such as cumin, coriander, turmeric, and garam masala. Once the potatoes are tender, add in finely chopped onions, ginger, and garlic, and cook until fragrant.

Next, assemble the samosas by placing a spoonful of the potato and pea mixture in the center of a samosa wrapper (which can be purchased at most Indian grocery stores or online). Fold the wrapper over to create a triangle, then continue folding the wrapper over itself until you reach the end. Seal the end with a bit of water.

Heat oil in a deep frying pan, and fry the samosas until they are crispy and golden brown. Remove from the oil and place on a paper towel-lined plate to remove any excess oil.

Serve the Punjabi Veg Samosas hot with a side of mint chutney or tamarind chutney for dipping. These crispy, savory snacks are perfect for any occasion and are sure to be a hit with vegetarians and meat-eaters alike.

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.