Punjabi Samosa, the potato and peas filled savory pastry that is deep fried to a golden crisp and is served with lip-smacking chutneys. Just the mention of the word Punjabi samosa invokes memories of a gatherings with friends after college, huddled next to a large kadai filled with samosas being fried up. It was a ritual, to grab some chai and samosa – much like kids these get their Starbucks or a frozen yogurt.
Although the samosa did not originate in India, we sure have put our twists on it to make it very Indian. There is an entire family of stuffed pastries related to the samosa like the Sambusak, Lukmi, Singara or Samsas. I could go on with the different names of samosa, but that’s not why you are here.
I mean, look at these? Why would you care what these are called? Deep fried goodness filled with carb laden starchy goodness! Why waste time in history lessons! Get ready to indulge.
Punjabi Samosa, as it is made in the Northern parts of India, is a combination of potatoes and green peas with just a hint of spice. It’s a perfect appetizer if made in smaller sizes and keeps well for hours after making. Since this month’s theme for Progressive Eats was to make food for long weekend picnics/ parties, Samosa with chai is a perfect thing for a relaxing picnic in the mountains. Let’s take a look at what everyone else came up with.
Labor Day Holiday Weekend Favorites
Cocktail
- Pineapple Mint Shrub Cocktail from Mother Would Know
Appetizer
- Punjabi Samosa from Spice Roots
Main Course
- Grilled Tandoori Chicken with Cucumber Yogurt Sauce (Gluten-Free) from The Heritage Cook
Vegetable/Side Dish
- Summer Tomato Peach Panzanella from Pastry Chef Online
Desserts
- Vanilla Bean Bourbon Plum Bundt Cake from The Redhead Baker
- Chocolate Sheet Cake with Cocoa Icing from That Skinny Chick Can Bake
- Fresh Blueberry and Lemon Cream Pie from Creative Culinary
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes to help you celebrate the last long weekend of the summer, Labor Day! We’ve got a great mix of recipes from appetizer to desserts! Hosting this month is Jane from The Heritage Cook.
If you’re unfamiliar with the concept, progressive dinner participants go from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Punjabi Samosa
Ingredients
For the dough
- 1 1/2 c All purpose flour
- 2 tbsp Semolina
- 1 1/2 tsp Salt
- 4 tbsp Melted ghee
- 1/4 tsp Ajwain (Bishop's weed)
- 1/2 c Water plus as needed
For the filling
- 2 tbsp Ghee
- 4 medium Russet potatoes boiled, peeled and cut into small cubes
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 3/4 c Green Peas
- 2 tsp Chopped ginger
- 2 tsp Ground pomogranate seeds
- 1 tsp Salt or to taste
- 3 green chillis chopped
- 1/2 tsp Cayenne powder
For frying
- 2 c Ghee enough to cover the samosas while frying
Instructions
For the dough
Mix the flour, semolina, salt and ajwain in a bowl
Add in the ghee and mix by rubbing the ghee with the flour with your hands until all the flour is combined with the ghee
Pour in the water and start kneading the dough, adding water as necessary
Knead the dough until soft and springy and has a shine (about 10 min by hand)
Cover and rest the dough for atleast 30 minutes
For the filling
Heat the ghee over medium heat in a saute pan
Add the coriander seeds and cook until aromatic
Add the cumin seeds, green chili and ginger, stir and cook until slightly brown
Add the potatoes and peas and cook until potatoes dry out a little
Add the rest of the spices and salt
Stir to combine, cook for a minute and set aside to cool
Making the samosas
Knead the dough again for a couple of minutes
Divide the dough into equal portions (about 8 portions)
Working with one portion at a time, roll it out into a circle about 6 to 8 inches in diameter
Cut the circle in half to get two semi-circle samosa patty
Working with one semi-circle at a time, form a cone by rolling the straight edge as the base of the cone (detailed video to follow soon)
Moisten half of the semi-circle straight edge and bring the other half over it so that the dry side overlaps by 1/4 of an inch
Press the overlapped edges to seal
Place the filling in the cone (make sure not to over fill)
Moisten the open flap of the cone and fold and seal it around the edge, making a triangle (the closed flap forms the base of the samosa)
When ready to fry, heat ghee in a small wok (350 F)
Drop in 3 to 4 samosas at a time and fry until golden brown
The temperature of the ghee will drop to 300 after you add the samosa, that is the ideal frying temperature for samosa to allow them to fry slowly
Once the samosa are fried, place them on a wire rack to cool
Serve with chutneys of your choice
Recipe Notes
The dough for the samosa and the filling can be made ahead of time. If you have leftover samosa, they freeze well and heat up beautifully in a hot oven.