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Vivek Singh’s Punjabi samosas
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Samosa is a deep fried street snack sold and eaten on streets all across north India. It is made from a triangular pastry shell with stuffing made from either spiced vegetables or meat.
Makes: 24 samosas
For the stuffing:
1 tbsp vegetable oil
½ medium onion, finely chopped
2 medium potatoes, boiled and mashed
1 cup green peas or petit pois
75g paneer, grated
2 green chilies, finely chopped
½ inch piece of ginger, peeled and finely chopped
1 tsp ground cumin
½ tsp red chilli powder
1 tsp salt
2 tbsp cashew nuts, chopped
Juice of half a lemon
For the pastry shell:
1 cup plain flour
Salt to taste
½ tsp nigella seeds
2 tbsp vegetable oil
Oil for deep frying
To make the stuffing:
1. Heat a tablespoon of oil in a pan over a medium heat. Once hot add the onions and sauté them till they become light brown.
2. Then add the potatoes, green peas, paneer, chillies, ginger, cumin and chilli powder, salt and cook while stirring for 4-5 minutes over a medium heat. Add the cashews, sugar, chopped coriander, and lemon juice and mix well. Lower the heat and cook it for another minute.
3. Turn off the heat and let the mixture cool, then divide into 24 equal portions.
To make the pastry shell:
1. Put the flour, spices and salt in a bowl. Mix well. Add the oil and rub with your fingers until the oil is incorporated with the flour and forms a crumbly texture.
2. Slowly add ¼ cup water and knead into smooth dough. Do not add all the water at once. Apply some oil on the dough ball and cover it. Set aside for 15 minutes.
To make the samosas:
1. Divide the dough into 12 equal parts. Roll each portion between your palm and press into a circle.
2. Roll it gently into a circle about 7-8 cm in diameter. If the dough sticks, use oil, don’t add any more flour.
3. Cut into two equal parts using a knife to get two semi-circles. Now apply some water on the straight edge and form into a cone shape. Press on the join to seal.
4. Fill with stuffing and apply some water on the outer edge and seal it properly. Repeat until all the samosas are filled.
5. When you’re about to finish preparing the samosas heat the oil in a pan for deep frying. Once hot add a few samosas at a time and deep-fry until golden brown.
6. Fry the samosa on medium-low heat otherwise the pastry shell won’t cook through. Drain them on paper towel to absorb the excess oil. Serve hot with coriander chutney or mint chutney and tamarind-date chutney.
This recipe was first published in June 2014.