Punjabi Samosa

holycowvegan.net

DuckDinnerDash

subheading: 1x:

subheading: 2x:

subheading: 3x:

subheading: For the samosa wrappers:

2 cups unbleached all purpose flour

1 tsp ajwain seeds (carom seeds)

1 tbsp vegetable oil

¾ tsp salt

subheading: For the stuffing:

5 medium potatoes (yellow or red, boiled until tender and coarsely chopped)

½ cup peas (frozen peas work best here. If using fresh, cook the peas until tender before using)

1 tsp ginger (grated)

2 tbsp cilantro (minced)

1 tsp vegetable oil

1 tsp cumin seeds

2 tsp coriander powder

½ tsp turmeric

1 tsp pomegranate seed powder (anardana powder, optional)

1 tsp chaat masala (both the chaat masala and the pomegranate seed add tartness. You can if you just can't get these, substitute with the juice of half a lemon)

½ serrano pepper (or jalapeno, minced)

Salt to taste

Vegetable oil for deep frying (you need enough for the samosas to be mostly immersed while frying)

Directions at holycowvegan.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer