Photograph of the finished Punjabi samosa

India · Bánh gói vỏ dày nhân khoai đậu

Punjabi samosa

1 hr 20 min Hands-on time + 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1 kg
  • Photograph of Potato Potato 1.2 kg
  • Photograph of Peas Peas 360 g
  • Photograph of Fennel seeds Fennel seeds 32 g
  • Photograph of Coriander seed powder Coriander seed powder 40 g
  • Photograph of Garam masala Garam masala 24 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Ghee Ghee 280 g
  • Photograph of Oil Oil 1.8 l
  • Photograph of Chaat masala powder Chaat masala powder 24 g

Method

  1. 1 Boil the potatoes and then mash them roughly by hand, not puree them.
  2. 2 The Punjabi version is roughly mashed, leaving chunks of potato, unlike the Bengali version which cuts it into small cubes and stir-fries it.
  3. 3 Sauté the filling with peas, cumin seeds, coriander powder, and ginger for 8 minutes.
  4. 4 Knead the flour with ghee until a firm dough forms, then let it rest for 40 minutes.
  5. 5 Roll the dough to a thickness of 3 mm, thicker than the Bengal version; a thicker crust creates a bubbly, frothy texture when fried.
  6. 6 Fry in warm oil at 120 degrees for 20 minutes, then raise the temperature to 170 degrees until the crust is bubbly and crispy.

With an appliance

  • Air fryer 1 hr

    Replace step 6: spray oil evenly, then heat in a 180-degree hot air oven for 22 minutes; the crust will not bubble up like when deep-fried.

Start cooking