Punjabi Samosas

Indulge in the savory delight of crispy Punjabi samosas recipe at EatNGoHub. Discover the perfect blend of spices and flavors.

Ingredients

For the Tamarind Chutney:

350 oz 350ml/12fl tamarind pulp
1 tsp ½ red chilli powder
½ tsp salt
100 jaggery 100g/3½oz or brown sugar
50 pitted 50g/1¾oz dates, chopped (optional)
½ tsp dried ginger powder

For the Filling:

2 tbsp vegetable oil
½ medium onion, finely chopped
200 lamb 200g/7oz mince
1 tsp ground cumin
½ tsp ground turmeric
½ tsp red chilli powder
1 tsp salt
1 tsp sugar
1 tbsp raisins
2 tbsp cashew nuts, chopped
1 medium potato, boiled until just tender and grated
55 peas 55g/2oz or petit pois
2 green chillies, finely chopped
½ inch piece of fresh root ginger, peeled and finely chopped
2 tbsp chopped mint leaves
½ lemon, juice only

For the Samosa Pastry:

130 plain 130g/4½oz flour
½ tsp ajwain seeds (carom seeds)
½ tsp nigella seeds
Salt, to taste
2 tbsp vegetable oil, plus extra for greasing

Instructions

1
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.
2
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.
3
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.
4
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.
5
Fry the Samosas: Heat oil in a deep fryer or heavy-based saucepan. Fry samosas in batches until golden-brown. Drain on kitchen paper.
6
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.

Read it online: https://eatngohub.com/recipe/punjabi-samosa/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.