Indulge in the savory delight of crispy Punjabi samosas recipe at EatNGoHub. Discover the perfect blend of spices and flavors.
Punjabi Samosas
Ingredients
For the Tamarind Chutney:
For the Filling:
For the Samosa Pastry:
Instructions
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Prepare the Tamarind Chutney: In a saucepan, combine tamarind pulp, red chilli powder, salt, jaggery (or brown sugar), dates (if using), and dried ginger powder with 200ml/7fl oz water. Bring to a boil, then simmer until thick and glossy. Set aside to cool.
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Make the Filling: Heat vegetable oil in a large saucepan. Fry onions until golden, then add lamb mince. Cook until browned. Stir in cumin, turmeric, red chilli powder, salt, and sugar. Add raisins, cashew nuts, grated potato, peas, green chillies, and ginger. Cook until well mixed. Stir in mint leaves and lemon juice. Set aside to cool.
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Prepare the Samosa Pastry: In a bowl, mix flour, ajwain seeds, nigella seeds, and salt. Rub in vegetable oil until the mixture resembles breadcrumbs. Add cold water gradually to form a smooth dough. Cover with cling film and let it rest for 10 minutes. Divide into 12 equal parts and roll each into a circle.
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Shape and Fill the Samosas: Cut each circle in half to form semi-circles. Moisten the straight edge with water and form a cone shape. Fill each cone with the cooled filling and seal the edges.
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Fry the Samosas: Heat oil in a deep fryer or heavy-based saucepan. Fry samosas in batches until golden-brown. Drain on kitchen paper.
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Serve: Arrange samosas on a plate with tamarind chutney on the side.
Note
- Tamarind Chutney Variation: Adjust the sweetness and spiciness of the tamarind chutney according to your taste preference. You can increase or decrease the amount of jaggery (or brown sugar) and red chilli powder accordingly.
- Filling Customization: Feel free to customize the filling based on your preferences. You can substitute lamb mince with chicken or beef mince, or make it vegetarian by using paneer or mixed vegetables. Adjust the spices and seasoning to suit your taste.
- Samosa Pastry Texture: The addition of ajwain seeds and nigella seeds in the pastry dough enhances the flavor. However, if you don't have these ingredients on hand, you can omit them or substitute with other seeds such as fennel seeds or cumin seeds.
- Oil Temperature for Frying: Maintain the oil temperature around 180°C (350°F) for frying the samosas. If the oil is too hot, the samosas may brown too quickly on the outside while the inside remains undercooked. If it's not hot enough, the samosas may absorb excess oil and become greasy.
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Frequently Asked Questions
Yes, you can prepare the tamarind chutney ahead of time and store it in an airtight container in the refrigerator for up to a week. Bring it to room temperature before serving.
Yes, you can bake the samosas for a healthier alternative. Preheat the oven to 200°C (400°F) and place the filled samosas on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until golden brown and crispy.
To keep the samosas crispy, ensure that the filling is completely cooled before filling the pastry and sealing them tightly. Also, fry them in hot oil and avoid overcrowding the pan, which can lower the oil temperature and make the samosas absorb more oil.
Yes, you can freeze the assembled but uncooked samosas for later use. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. Fry them directly from frozen, adding a few extra minutes to the frying time.