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Punjabi Samosa / Samosa with Spicy Potato & Peas Filling – Celebrating One Year Anniversary

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Wow…Its been amazing that YUMMY TUMMY has completed one year..I almost forgot about that, just now I saw that on feb 24, 2011 I started this blog and now its two days late I am telling you this..HE HE…I have been posting all day without skipping a single day(may be I have missed it for 2 or 3 days) in this blog which is quite amazing..I wish that I should do this continuously..I take this opportunity to thank all of you my readers who supported me and all of my friends who made this happen..Thanks guys..

Now to celebrate this special day..I am giving you a special recipe which is my favorite one..Its SAMOSA and the special thing is it’s the king of all samosas, It is PUNJABI SAMOSA…This crispy deep fried pastry has a spicy peas and potato masala in it..Wow each bite it heavenly..I thought there is no special way to celebrate a occasion without a samosa and a cup of chai..
You can stuff this yummy samosa with any of your favorite stuffs..You can stuff it with paneer, chicken, fish, vegetables or anything that floats your boat..I have given you a awesome outer pastry recipe which stays crispy for a long time..I made samosa sundal which is a famous street food out of this and i will post this in one of my post soon..You can serve this with any of the chat chutneys like green chutney, tamarind chutney..
I hope you like it and let me know what you think..
Ingrediants:
For Dough:
All Purpose Flour / Maida –1 cup / 250 gms
Ajwain / Omam – 1 tsp
Oil- 3 tblspn
Sal to taste
Water as needed
For Filling:
Potato – 2 large boiled & mashed
Peas -1  cup cooked
Ginger & Garlic – 2 tblspn crushed
Onion – 1 finely chopped
Green Chilli – 1 finely chopped
Cumin Seeds / Jeerakam- 1tsp
Cumin Powder/ Jeera podi – 1 tsp
Chilli powder -1 tsp
Coriander Powder / Malli Podi -1 tblspn
Turmeric Powder / Majal podi -1 tsp
Garam masala powder -2 tsp
Chat masala powder – 2 tsp
Coriander leaves – 3 tblspn chopped
Oil- 1 tblspn
Salt to taste
Method:
Start by making the dough. Take flour, ajwain, oil, salt in a bowl and mix well. Pour in water and knead into a stiff dough. Keep kneading it for 5 mins till the dough gets smooth. Cover with a plate and leave it rest for 30 mins.
Now make the filling. Heat oil in a kadai. Add cumin seeds and sauté well.
Add crushed ginger & garlic, green chilli, onions, salt and saute for 3 mins.
Add in peas and all the spice powders and mix well.
Add in mashed potatoes and mix well. Garnish with coriander leaves and leave it to cool down.
Now divide the dough and filling into equal parts.
Take one part of the dough and spread into a thin circle. Cut in half so that you get two semi circle.
Take one semi circle in front of you with the widest part facing away from you, Apply some water all over the sides.
Take a portion of potato filling and place it in the middle and take one side and press it over the filing. Take the other side and press it over the folded side. Seal every edges and press the top so that you get a pointy tip. (REFER PICTURES)
Now make everything like this and fry them in hot oil for 10 mins untill they turn crisp.
Drain and serve with green chutney or tamarind chutney.
Pictorial:
Take all your ingrediants
Take flour in a bowl
add salt
ajwain
oil
and mix it up
all mixed
add water
and make a stiff dough
cover and let it rest
Take all your ingrediants for filling
potatoes and peas are cooked
mash potatoes up
add cumin to oil
add crushed ginger and garlic
green chilli
onions
salt
and mix well
add peas
add chat masala and garam masala powders
add turmeric and coriander powder
cumin and chilli powder
mix well
add mashed potatoes
coriander leaves
and mix…filling done
Divide the dough and filling into equal portions
take one portion
roll it
cut in half
apply water in the sides
time to fill
place it in the center
fold from one side
now from the other
perfect
seal all side and stand it upright
all done
heat oil
fry it
till golden
done done
Serve
Looks crispy right
Taste great hot
Can you see the samosa sundal at the back..will post that soon
Check out Tapioca Samosa Recipe also..Click on the Image for Recipe
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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Meena

    wow aarthi awesome.. and samosa looks yummy..

    tell me one thing though how do u manage to click pictures of each and every step. someone does it for u? i cant do each step so i just put the end product on table.. this samosa is sooo yummy and yes congrats for your first anniversary.. wow u r posting daily and how u manage beats me.. i m posting just weekly, check out my pulao recipe today if you get time

    Reply

  10. maha

    i thought that ur sis r helping u in recipe making n cliks..but ur great……without any help u r making and posting with each n every pics.

    this looks awesoem n delicious……….

    Reply

    • Anonymous

      Hi arthi, hats off for your dedicated and passionate job. Am a big fan of your blog. Trust me will surf your blog till mid night and screenshots ur recipies.. Such a adorable recipies.. Keep up the good work and continue posting.. Best wishes – Sathisha

      Reply

  28. Deeps @ Naughty Curry

    congrats on completing one whole year & what is most impressive is how u have managed to post so regularly! hats off to u & ur enthusiasm. samosa's look mouthwatering… mu husband's all time fav snack 🙂 keep posting

    Reply

  31. meenakshi

    hello mam, i made it today and they were very delicious. i have one question that can i keep the raw stuffed samosa in the fridge or in deep freezer and fry it next day? one more request BAKED SAMOSA recpie please.

    Reply

  32. Aarthi

    @meenakshi Thanks for trying it out, i dont think that will work,because the dough will get hard and break… you can fry it first and then freeze it. When you want it to serve, fry it again and serve.

    Reply

  34. Netra

    I think you can keep dough and filling both in fridge and make samosa next day and fry. but please do not fry samosas, keep in fridge and then fry again next day, that will be horribly unhealthy . hope this helps ..

    Reply

  39. Munni Joshi

    Lovelysamosas!I really like your step by step presentation of the recipes.kindly let me know how many gms are there in 1 cup of all purpise flour which you have used in your recipe?Yogita Joshi

    Reply

  41. Anonymous

    I am a big fan of yours 🙂 tried the samosa recipe and except for the shape everything was perfect..my son and husband loved it!! Many thanks to you..served with your own dates chutney 🙂

    Reply

  42. Anonymous

    I am a big fan of yours 🙂 tried the samosa recipe and except for the shape everything was perfect..my son and husband loved it!! Many thanks to you..served with your own dates chutney 🙂

    Reply

  46. Senorita

    Hey Dear Aarthi , m loving making food like Neva before.. Jus finished having she wan fried rice.. M getting all the affection n praising from hubby for making diff variety of food .. A big thanks yo you. Samosas r my fav .. Will mk them soon . lots of love Aarthi . 🙂

    Reply

  47. Nair

    Pls try posting many muffins n cake recipe.. Loved ur healthh puff recipe… Pls can u say how to make baked samosas

    Reply

  50. amali

    Well! the samosas look great. I tried mine with extra onion and chicken. Adding extra onion made it more tastier. You should try it. It has the distinctive sweet and savory taste when the onion caramelizes completely. Tastes good by itself.

    Reply

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