PUNJABI SAMOSA FILLING
AuthorHungry HijabiCategoryLatest, Ramadan Collections, Snacks, Vegetarian Gold MineDifficultyBeginnerI LOVE THEM! I adore them! Its the pungent spices that bring the potato filling to life...
Boil potatoes and set aside. You do not want them too mushy. 10-12mins.
At the same time, In a pan/ wok heat oil and add salt and onion. Sauté until translucent. 10-12mins.
Add ginger and stir for another 5mins.
Add the whole spices: mustard seeds, cumin seeds, cloves, bay leaves, cardamom and fennel. Stir for 2mins.
Add the spice powders: coriander, turmeric, chilli, cumin, asofeitida, paprika. Cook this for 2-3 mins until the raw smell has gone
Add peas and coriander and cook for the last five mines.
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.
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
Directions
Boil potatoes and set aside. You do not want them too mushy. 10-12mins.
At the same time, In a pan/ wok heat oil and add salt and onion. Sauté until translucent. 10-12mins.
Add ginger and stir for another 5mins.
Add the whole spices: mustard seeds, cumin seeds, cloves, bay leaves, cardamom and fennel. Stir for 2mins.
Add the spice powders: coriander, turmeric, chilli, cumin, asofeitida, paprika. Cook this for 2-3 mins until the raw smell has gone
Add peas and coriander and cook for the last five mines.
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.
Finally, once mixture cools, don't forget to discard the whole spices as they do not taste very nice once you bite into them.
2 Comments
Sumiyyah ahmed
Lovely recipe but would like the pastry recipe
Supria Baidya
I will try to pop it up soon!