Punjabi Samosa

Punjabi Samosa


For the samosa layer:

    • 2 cup all-purpose flour
    • 1 pinch baking soda
    • 2 tbsp. Cream of wheat
    • 2 tbsp. Ghee
    • 2-tsp. Plain yogurt
    • cold water
    • Salt
    • Shift the all-purpose flour. Mix cream of wheat and all-purpose flour, add ghee, plain yogurt and salt
    • Knead the flour to puri- like consistency cover with a wet cloth and leave for 3-4 hours

For the masala:

    • 6-7 Kashmiri red chili
    • 3 cloves
    • 1 tsp. Cumin seeds
    • 3 cinnamon sticks
    • 1/2 tbsp. Coriander seeds
    • Roast all the masala ingredients and grind in the mixture to powder

For the filling:

    • 1/2 lb peas
    • 1/2-cup cilantro leaves
    • 1 tsp. Raw- mango powder
    • 2-tsp. chaat masala
    • 2 tbsp. Oil
    • 1 tsp. pomegranate seeds powder
    • 1/4 tsp. Asafetida
    • Salt
    • Boil peas in a pressure cooker. Mash the peas.
    • In a frying pan heat oil
    • In a frying pan heat oiAdd asafetida, peas, salt, raw -mango powder, chaat masala, pomegranate powder and salt
    • Add masala powder and mix well. Add cilantro leaves and mix


knead the dough. Divide into equal parts. Roll out one piece into roti. Cut it into 1/2. Make one part into cone and fill the filling and close the upper part by applying a little water and press. Make all the samosa. Deep fry in the oil

Serve with sauce and chutney