Punjabi Samosa By Ranveer Brar

Punjabi Samosa

If there is one Indian snack that you can’t refuse to eat any time of the day, it has to be samosa. Here Chef Ranveer Brar shares the recipe for this much-loved spicy Indian snack, the Punjabi Samosa. This deep-fried crispy, crunchy delicacy will melt in your mouth.
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Serves

1-2

Cooking Time

10-20 Min

Meal Type

snacks

Preparation Time

10-12 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 5-6 potatoes
  • 50 gm coriander seeds
  • 1 tbsp fennel seeds
  • 1 tsp cumin seeds
  • oil for frying
  • 2 tbsp oil
  • ½ piece of ginger
  • 2 green chillies
  • salt to taste
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 tbsp clarified butter
  • 1 tsp black pepper
  • 1 tsp dry mango powder
  • 1 tsp carom seeds
  • salt to taste
  • 2 cup all-purpose flour
  • 3-4 tbsp clarified butter
  • water as required
  • chole
  • mint chutney
  • tamarind chutney
  • curd
  • chat masala
  • coriander leaves

PREPARATION

  1. 1

    To make Punjabi Samosa, for the stuffing, first cut the potatoes and soak them in water.
  2. 2

    For samosa’s spices, roast coriander, fennel and cumin and the potatoes in a pan.
  3. 3

    Grind the roasted spices in Mortar and Pestle.
  4. 4

    Add oil, ginger pieces and green chillies to a pot and fry them.
  5. 5

    Then add desi ghee, ground spices, black pepper and mango powder with salt, turmeric, red chilli and fried potatoes and fry the spices together.
  6. 6

    To make samosa dough, add celery, salt, white flour (maida), desi ghee and water in a platter and leave it for 10 minutes.
  7. 7

    Now roll out the dough and make a cone by cutting it from the middle; fill the potato stuffing in the cone and fry the samosas in the oil.
  8. 8

    Take out the Punjabi samosas in a plate; serve with mint chutney, tamarind chutney, curd, chaat masala and coriander leaves.
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