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Discover the Secrets of Panjabi Cooking

Punjabi cuisine is a vibrant tapestry woven from the rich flavors of northern India's Punjab region, enticing palates with its bold and aromatic dishes. Bursting with the warmth of spices like cumin, coriander, and garam masala, each bite tells a story of tradition and hospitality.

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From the iconic butter chicken, succulent tandoori meats, and hearty lentil stews to the comforting embrace of sarson da saag with makki di roti, every dish is a celebration of culinary prowess and cultural heritage.

 

Whether savoring the tangy richness of chole bhature or indulging in the crispy delight of Punjabi samosas, every meal is an invitation to join in the joyous dance of flavors that define Punjabi cuisine. So, dive into a world where every dish is a symphony of taste, bringing together spices, aromas, and textures in a delightful harmony that leaves you craving mor


Ingredients


Calories: Approximately 150-180 kcal

Servings: For 12 samosas


For the dough:

  • 2 cups all-purpose flour

  • 1/4 cup vegetable oil or melted ghee

  • 1/2 teaspoon salt

  • Water, as needed

For the filling:

  • 3 medium potatoes, boiled, peeled, and mashed

  • 1/2 cup green peas, boiled

  • 1 tablespoon vegetable oil

  • 1 teaspoon cumin seeds

  • 1 tablespoon ginger-garlic paste

  • 1 green chili, finely chopped

  • 1 teaspoon coriander powder

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon amchur (dry mango powder)

  • Salt, to taste

  • Fresh coriander leaves, chopped

  • Oil, for deep frying

Instructions:


For the dough:

  1. In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil or melted ghee. Mix well until the mixture resembles breadcrumbs.

  2. Gradually add water and knead the mixture into a stiff dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

For the filling:

  1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

  2. Add ginger-garlic paste and chopped green chili. Sauté for a minute until the raw aroma disappears.

  3. Add the boiled and mashed potatoes, boiled peas, coriander powder, garam masala, amchur, and salt. Mix well and cook for a few minutes.

  4. Add chopped fresh coriander leaves and mix again. Remove from heat and let the filling cool down completely.

Assembling the samosas:

  1. Divide the dough into equal-sized balls. Roll each ball into a small disc, about 5-6 inches in diameter.

  2. Cut each disc in half to make two semi-circles.

  3. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.

  4. Fill the cone with the prepared potato filling, ensuring not to overfill.

  5. Seal the open end of the cone by pinching the edges together. Repeat with the remaining dough and filling.

Frying the samosas:

  1. Heat oil in a deep frying pan over medium heat.

  2. Once the oil is hot, carefully slide in the prepared samosas, a few at a time.

  3. Fry the samosas until they turn golden brown and crispy, turning occasionally to ensure even cooking

  4. Once done, remove the fried samosas using a slotted spoon and drain excess oil on paper towels.


Healthier Alternative?


  1. Baking instead of frying: Instead of deep frying the samosas, consider baking them in the oven. Lightly brush the samosas with oil and bake them at around 375°F (190°C) until they turn golden brown and crispy. This reduces the amount of added oil and lowers the overall calorie content.

  2. Whole wheat flour: Use whole wheat flour instead of all-purpose flour for the dough. Whole wheat flour adds more fiber and nutrients to the samosas, making them a healthier option.

  3. Reduced oil in filling: Use minimal oil when sautéing the spices and vegetables for the filling. You can also consider using healthier oils like olive oil or avocado oil.

  4. Increase vegetable content: Add more vegetables like carrots, bell peppers, or spinach to the filling mixture. This not only increases the nutritional value but also adds more flavor and texture to the samosas.

  5. Portion control: Keep the size of the samosas small to control portion sizes. Smaller samosas will naturally have fewer calories compared to larger ones.

  6. Serve with healthy accompaniments: Instead of serving samosas with high-calorie dips or sauces, opt for healthier options like mint chutney made with fresh herbs or a tangy tomato salsa with minimal added sugar.




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