Potli Samosa Recipe | पंजाबी पोटली समोसा | Punjabi Samosa | Chef Sanjyot Keer

Описание: Full written recipe of Potli Samosa

Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 4-5 people

For dough
Ingredients:
• Refined Flour 2 cups
• Salt to taste
• Caraway seeds (ajwain) ½ tsp (hand crushed)
• Ghee 3 tbsp
• Water as required (1/2 cup + 1 tbsp approximately)
Method:
• To make the dough, take a large bowl & add the flour, salt, caraway seeds & ghee into it.
• Mix all the ingredients well with your hands & start rubbing the flour in between your hands, doing this step will ensure that your potli samosas will turn out to be extremely crispy.
• To check if your flour is ready, take a handful of it & press it in your hand, the flour should hold its shape nicely when you release the pressure.
• Further add water gradually as required to make a medium soft dough, once all the flour comes together, transfer the dough onto the kitchen platform & knead it well for 5-6 minutes.
• After kneading it well the surface of the dough will become smooth & non-sticky, at this stage cover the dough ball with a damp cloth & let it rest for at least half an hour.

For the aloo mixture
Ingredients:
• Whole spices for spice mix
1. Coriander seeds 1 tbsp
2. Cumin seeds 2 tsp
3. Fennel seeds 1 tbsp
• Ghee 2 tbsp
• Spice mix
• Ginger chilli paste 1 tbsp
• Green peas 1/3 cup (boiled)
• Potatoes 7-8 medium sized (boiled & diced)
• Salt to taste
• Black pepper powder 1 tsp
• Dry mango powder 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander small handful
Method:
• To make the aloo mixture you will first need to make a coarsely grinded spice mix, for that take a mortar pestle & add all the whole spices into it & grind it coarsely. If you don’t have a mortar & pestle, you can do the same in a mixer grinder but make sure that you don’t make a fine powder of the spices.
• Now to make the aloo mixture, set a pan on high heat & let it heat nicely then add ghee, let the ghee heat well then add the spice mix, ginger chilli paste & the boiled green peas, stir well & cook for a minute, the green peas are already cooked, you just have to roast the spices.
• Add the diced boiled potatoes to the pan followed by all the remaining ingredients, mix everything well using a spatula & cook on medium high flame. Keep smashing the mixture lightly with the spatula while mixing.
• Spread the mixture on the pan & let it cook from one side on medium flame, the mixture should stick to the pan, this step is very important as it brings out the flavours really well, once it get slight brown, flip the mixture using the spatula & cook it the same way from the other side, repeat this process 2-3 times.
• Check for salt at this stage & adjust accordingly.
• Your aloo mixture for potli samosa is ready.

For shaping & frying:
• Once the aloo mixture is ready & the dough has rested, take the dough & divide it into equal sized dough balls.
• Roll the dough ball into a thin chapati using a rolling pin, then trim the edges of the chapati using a knife & give it a rectangular shape, now cut the larger rectangle into smaller 4-inch squares.
• Take the square samosa sheet place a small spoonful of aloo mixture on it, apply water on the edges of the sheet then lift the sheet up & place it in between your thumb & index finger, press the filling downwards to bring the 4 edges together, pinch & seal the sheet, shape all the sheets just like this & your potli samosas are now ready to be fried.
• To fry them, heat oil in a large kadhai on medium heat until it gets medium hot.
• Drop the potlis carefully in the hot oil & fry on low flame until golden brown, this process will take around 15-20 minutes.
• Once the potli samosas turn golden brown & crisp, remove them from the oil using a spider & place them in a sieve so that the excess oil drips off.
• Your hot potli samosas are ready, serve with spicy green chutney & sweet chutney.


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