When we are talking about samosas, how can anyone forget the typical Punjabi samosas? I couldn't not prepare these samosas with the inimitable taste of coriander seeds and pomegranate seeds in almost every bite !
I stress that for those of you who are like me, who can tolerate the baked versions, go for it. Just spray some oil and bake them at 375 F for about 25 min or until they are golden brown all over.
Here are the Samosas I prepared for this edition of BM #28..
Scrambled Tofu Samosa for Day 1,
Palak Paner Samosa for Day 2
Also another one from the archives ..
Vegetable Samosa
Ingredients -
Oil For Deep Frying
For the Wrapper -
Refer to Vegetable Samosa or Scrambled Tofu Samosa
For The Filling -
Potatoes 2 , boiled and roughly mashed
Peas handful, boiled
Turmeric 1/4 tsp
Salt, Red Chilli Powder, Amchur Powder, Garam Masala to taste
Roasted Coriander seeds, coarsely crushed 1 tsp
Dried Pomegranate seeds , coarsely crushed 1 tsp
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp)
Method Of Preparation -
For the Wrapper -
Refer to Vegetable Samosa or Scrambled Tofu Samosa
For the Filling -
Roast and coarsely crush the coriander seeds and dried pomegranate seeds. Set aside.
In a heated pan, add oil and cumin seeds. After the cumin seeds crackle, add the boiled and mashed potato, turmeric and boiled peas.
Add salt, red chilli powder, amchur powder, garam masala, coarsely crushed coriander seeds and dried pomegranate seeds.
Mix well until the flavors are uniformly blended. Remove from fire and let it cool.
Assembling the Samosa -
Pinch a big marble sized dough and roll it into a thin circle (like roti). Using a pizza cutter or knife, cut the circle into 2 halves.
On each half, apply water to the edge and make a cone/triangle shape and press well so that the edges are sealed properly.
Fill in about a tablespoon of the filling and seal the edges by applying water.
Keep them covered while the oil is heated in a kadai/wok.
Gently slide these in moderately hot oil and fry them in low-medium heat. Drain them on to kitchen paper towels when they get a golden brown hue.
Continue frying them in batches and serve them hot with chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28.
Preparation Time 45 min
Makes 20 approx
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I don't think I ever tasted a Punjabi samosa.. It definitely sounds delicious..
Who will say no to those crispy samosas? The samosa platter looks inviting.
Mmmmmmmmmmmm, yum yum samosa.
Delicious and crispy looking Punjabi samosa. Great preparation.
Deepa
That color, that filling and that beautiful crisp pastry. There is everything I love on that platter. Kudos.
samosas are so tempting and crispy. Todays post : http://nayanas-kitchen-kreations.blogspot.in/2013/05/ice-apples-and-mango-smoothie.html
Panjabi samosa looks crunchy and yummy.
Cuisine Delights
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All this BM, i m tempted with lots of samosa's!! It is high time i need to try them!! Love the filling and the cute shape!!! :)
oh how I love this version...absolutely hit stuffing ..Harini....in North they never add turmeric powder in samosas..and secondly few mint leaves are a kind of must for the true Panju one!!
So tempting,looks fab
I love punjabi samosas..looks so good Harini..
Super crispy, perfect for party.
hmmmmm verynice