Making Punjabi Crunchy Samosa all the time brings pleasure to my household. These samosas are stuffed with seasoned floor beef, potatoes, and inexperienced peas. The crust is butter primarily based and can depart you mesmerized.
Leap to:
Punjab is without doubt one of the 4 provinces of Pakistan and the house of many mouth-watering dishes, like samosas. The outer crust of those samosas tastes like selfmade pie crust and is normally served with a scorching Indian Karak Chai.
🥘 INGREDIENTS YOU’LL NEED
Flour: It’s recognized that Pakistan and India use Atta to make several types of dough however right here, we’ll use all-purpose flour.
Potatoes: Add to the flavour and permit us to make use of much less meat.
Beef: In Pakistan, they use beef and mutton (lamb meat), so you possibly can go for any, and the consequence would be the identical.
Spices: One of the best samosas are people who have spices however carefully.
Butter: Provides crispiness and taste to the dough, making it style identical to selfmade pie crust, which is superb.
Cooking oi: Go for sunflower or corn oil to deep fry the samosa.
🔪 HOW TO MAKE
Step 1
To make the filling, add the bottom beef to a scorching pan and saute for a couple of minutes till it releases oil. Add the onion and potatoes, and cook dinner till the onion is translucent. Now, add the spices and salt, and saute on medium-high warmth. Then add the inexperienced peas.
Step 2
To make the dough, In a bowl, add all of the elements (besides water) and blend nicely. Progressively add the water and knead till you get a easy dough. Cowl the dough and let it relaxation for quarter-hour.
Step 3
Make six equal balls from the dough. Take one ball and roll it out right into a circle.
Use a knife to chop the circle into halves. Take one-half and fold it right into a cone.
Step 4
Seal alongside the fold. Place the cone between your thumb and index finger. Fill the cone with the filling. Moist the sides of the dough with water and pinch to seal.
Step 5
Cowl the samosas with a fabric and preserve them apart for 20 minutes. It is best to maintain them within the fridge. In a medium pan, warmth the frying oil. Fry the somasas on medium warmth till the samosa is golden brown.
💭 COOKING TIPS
- If the meat you utilize does not have sufficient fats, add two tablespoons of oil whereas sauteing it.
- The samosa dough needs to be easy however a bit agency too. Including extra water to the dough will make it troublesome to form it later.
- When frying the Punjabi samosa, it’s best to not crowd the pan and fry in batches.
- Fry the samosa on medium-low warmth.
- You will need to enable the dough to relaxation after kneading and let it relaxation once more after shaping the samosas.
- Changing butter with oil within the dough won’t enable the samosa to keep up the crispy texture for lengthy.
🍛 WHAT TO SERVE WITH PUNJABI SAMOSA
You’ll be able to serve the samosa with Indian tea or with some onion pakoras.
📖 DELICIOUS VARIATIONS
Add several types of greens to the samosa as a substitute of potatoes.
You can too add spices like cinnamon or cumin to the dough.
💬 FREQUENTLY ASKED QUESTIONS
For those who add much less butter and fewer water to the dough, it would flip exhausting.
The frying oil should have been scorching. Nonetheless, I like having the bubbles it offers a singular texture to the samosa.
You’ll be able to, however the taste will not be the identical, and the feel will probably be dense. Typically the samosa absorbs extra oil when utilizing atta.
Sure, brush them with oil and bake them within the center rack of a preheated oven of 180C/350F till golden.
Sure, place them on a baking sheet and pop them within the freezer till they’re exhausting. Later place them in a ziplock bag and freeze for as much as 4 months.
Don’t thaw that frozen samosa; it would flip soggy after frying. Fry the frozen samosa in medium-low warmth oil. The cooking time would possibly improve.
🍲 MORE INDIAN RECIPES YOU’LL LOVE
🌡️ STORING AND REHEATING
Fridge: You’ll be able to place the samosa in an hermetic container for as much as 3 days.
Freezer: Place the cooled samosas on a baking sheet and place them within the freezer, later when exhausting, place them in a Ziplock bag and proceed freezing them for as much as 4 months. You can too freeze the samosa when it’s uncooked the identical method. When cooking frozen samosa, fry it with out thawing it.
Reheating: To take care of the crispy texture, warmth the samosa in a preheated oven 180C/350F for a couple of minutes.
📖 Recipe
Punjabi Crunchy Beef Samosa
Selfmade punjabi samosa stuffed with beef and potatoes, with crispy scrumptious crust.
Servings: 12 samosas
Energy: 218kcal
Components
FOR THE FILLING
- 350 grams floor beef
- 1 medium onion chopped
- 1 medium potato chopped
- ¼ cup inexperienced peas I used frozen
- ¾ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- ¼ teaspoon ginger powder
- 1 ¼ teaspoon garam masala powder
FOR THE DOUGH
- 2 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cumin seeds
- ¼ cup melted butter
- ½ cup heat water it’s possible you’ll want much less
Directions
MAKING THE FILLING
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In a pan, add the bottom beef and saute for couple of minutes or till it releases oil.
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Add the onion and potatoes, and stir till the onion is translucent. Add all of the spices and salt, and saute some extra on medium-high warmth.
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Scale back the warmth and cook dinner till the onion turns gentle brown, the meat is cooked, and the potatoes are tender.
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Add the inexperienced peas and cook dinner for an additional three minutes. Preserve apart to chill.
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NOTE: No oil was added to the filling because the beef had sufficient fats to cook dinner every part with. If you’re utilizing floor beef with much less fats add two tablespoon oil when sauting the meat.
MAKING THE DOUGH
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In a bowl, add all of the elements (besides water) and blend by rubbing the elements collectively together with your arms.
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Progressively add the water and knead till you get a easy and never sticky dough. The dough ought to have a bit firmness to it.
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Cowl the dough and let it relaxation for quarter-hour.
PREPARING THE SAMOSA
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Make six equal balls from the dough. Take one ball and roll it out with the rolling pin right into a medium thickness circle round 6 inches. (This dough received’t want dry flour to roll).
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Use a knife to chop the circle in half.
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Take one half and fold it right into a cone. Seal alongside the fold by urgent it between your fingers.
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Place this cone between your thumb and index finger. Fill the cone with the filling. It would take two tablespoons or rather less. Don’t overfill.
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Moist the open edges of the cone with water and pinch the edges collectively to seal. Now it’s best to have a triangle formed samosa. Repeat this step with the remainder of the dough and filling.
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Cowl the samosa with a fabric and preserve it apart for 20 minutes. preferable within the fridge in case your kitchen is scorching.
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In a medium frying pan, warmth the oil. Add the samosas however don’t crowd the pan. Fry on medium warmth till the samosa is golden brown from all sides. The frying time could take from 7 to eight minutes.
Notes
- You need to use mutton (lamb meat as a substitute of beef).
- Fry in medium-low warmth.
- You may make the samosa measurement smaller or greater.
- Add chopped inexperienced chilies for extra warmth to the filling.
Diet
Serving: 1 Samosa | Energy: 218kcal | Carbohydrates: 23g | Protein: 9g | Fats: 10g | Saturated Fats: 5g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 31mg | Sodium: 296mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
