Punjabi Samosa Recipe | NO FRY | खस्ता पंजाबी समोसा | Chef Sanjyot Keer

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes offer more vitamins.

peas

💰Cheaper: frozen peas

Frozen peas are budget-friendly.

In a large mixing bowl, add 2 cups all-purpose flour, 1 tablespoon semolina, 1 teaspoon ajwain, and a pinch of salt; mix well.

Add 3 tablespoons ghee to the dry ingredients and mix until crumbly.

Gradually add about 100 ml of cold water to form a stiff dough; knead for about 4-5 minutes until smooth.

Cover the dough and let it rest for about 30 minutes.

For the filling, blend 2 inches of ginger, 3-4 green chilies, and a little water to make a paste; set aside.

In a mortar and pestle, coarsely crush 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, and 1 tablespoon fennel seeds; set aside.

Cut 7-8 boiled potatoes into thick cubes; do not mash them.

In a pan, heat 2 tablespoons of ghee; add the crushed spices and sauté on low flame for about 1 minute.

Add the ginger and chili paste to the pan and sauté for 1-2 minutes.

Add the cubed potatoes and 1/3 cup boiled green peas to the pan; season with a pinch of salt, a pinch of chaat masala, and a large pinch of black pepper.

Add 1 tablespoon of crushed dried fenugreek leaves and some fresh coriander leaves; mix everything well.

Increase the flame to high and sauté the filling for about 7-8 minutes, stirring gently.

Use a potato masher to slightly mash the filling, ensuring some potato pieces remain intact; taste and adjust seasoning if necessary.

Transfer the filling to a bowl and let it cool to room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens