Recipe

PUNJABI SAMOSA FILLING

I LOVE THEM! I adore them! Its the pungent spices that bring the potato filling to life...

Yields912 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 3 Medium Diced Potatos
 3 tsp Green peas
 1 tbsp Oil
 1 Chopped onion small
 35 Green chilli
 1 tsp Ginger
 1 tsp Cumin
 1 tsp coriander powder
 1 tsp chilli powder
 1 tsp cumin powder
 1 tsp paprika
 5 cloves
 3 bay leaves
 5 Green cardamom
 0.50 tsp fennel
 0.25 tsp asofeaotida
 0.50 cup coriander
1

Boil potatoes and set aside. You do not want them too mushy. 10-12mins.

2

At the same time, In a pan/ wok heat oil and add salt and onion. Sauté until translucent. 10-12mins.

3

Add ginger and stir for another 5mins.

4

Add the whole spices: mustard seeds, cumin seeds, cloves, bay leaves, cardamom and fennel. Stir for 2mins.

5

Add the spice powders: coriander, turmeric, chilli, cumin, asofeitida, paprika. Cook this for 2-3 mins until the raw smell has gone

6

Add peas and coriander and cook for the last five mines.

7

Now it's time to add the potatoes all in and coat the spice mix thoroughly with the potatoes. The potatoes will break a little and that's fine as it will help absorb the delicious spices.

8

Finally, once mixture cools, don't forget to discard the whole spices as they do not taste very nice once you bite into them.

When i fancy eating an Indian street food snack, which does not contain any meat, i do drift off into a dream about punjabi samosas. Bengali and punjabi food are very different from each other, in a sense that punjabi food and spices are very pungent and Bengali food and spices are very subtle. Thats why I think punjabi food and spices are good for vegetarianism and all kind soft vegetarian cuisine, because the spices do all the work for you.

I first had punjabi samosas at a Sikh wedding. i must have gobbled up about 6, because they were just so glorious in flavour. I didn't ever imagine that the filling could be so aromatic when it was just mainly a potato filling. So i have been trialling a lot of recipes over the past few months, mainly with my Bengali spices and even though they were good, they just weren't... erm how do i say it, punjabi enough for me? 🙂

Ambala vegetable shingaras are also one of my favourite vegetarian samosas too. I have this habit of dissecting it and seeing what little spices they use and this is how this recipe was born. I hope you all enjoy it as much as i do and if you are after a really good, crispy and flaky pastry that marries well with these samosas, i shall be blogging it for you all very soon!

 

enjoy 🙂

Ingredients

 3 Medium Diced Potatos
 3 tsp Green peas
 1 tbsp Oil
 1 Chopped onion small
 35 Green chilli
 1 tsp Ginger
 1 tsp Cumin
 1 tsp coriander powder
 1 tsp chilli powder
 1 tsp cumin powder
 1 tsp paprika
 5 cloves
 3 bay leaves
 5 Green cardamom
 0.50 tsp fennel
 0.25 tsp asofeaotida
 0.50 cup coriander

Directions

1

Boil potatoes and set aside. You do not want them too mushy. 10-12mins.

2

At the same time, In a pan/ wok heat oil and add salt and onion. Sauté until translucent. 10-12mins.

3

Add ginger and stir for another 5mins.

4

Add the whole spices: mustard seeds, cumin seeds, cloves, bay leaves, cardamom and fennel. Stir for 2mins.

5

Add the spice powders: coriander, turmeric, chilli, cumin, asofeitida, paprika. Cook this for 2-3 mins until the raw smell has gone

6

Add peas and coriander and cook for the last five mines.

7

Now it's time to add the potatoes all in and coat the spice mix thoroughly with the potatoes. The potatoes will break a little and that's fine as it will help absorb the delicious spices.

8

Finally, once mixture cools, don't forget to discard the whole spices as they do not taste very nice once you bite into them.

PUNJABI SAMOSA FILLING

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