Crisp patties stuffed with spicy potato and pea filling
Samosa is a popular street food or snack of Northern India. Samosas from Punjab are very popular and special for their big size and their authentic flavor.
There are many variety of filling which can be used to stuff in the samosa ,you can be experimental and creative to make many different types of samosas but nothing can beat the taste of original Punjabi style of potato samosa.
Though every state and house hold have their special touch and version of the filling.The main specialty of Punjabi samosa is the use of fresh roasted spices in the potato filling and the big, crisp and flaky samosa.I have already posted the- Cauliflower and lentil samosa recipe and an quick version of samosa- Potato Spiral pinwheels
Add spices in mashed potatoes, crushed and roasted powder,garam masala and saute for 2 minutes on medium heat.Take out in a bowl and add fresh chopped coriander.
Make equal size of balls from the dough and keep them covered with a moist muslin cloth.Roll the ball to make a slightly oval shape poori/disc of medium thickness.
Cut it from the center to make 2 pieces. Apply water on the sides and fold it like a cone.
You can also add raisins and cashew nuts to make it rich for special occasion. The main trick to make crisp samosas is to add perfect amount of oil or ghee /moyan to make the dough and the dough should be firm so it will easily hold the shape and you can easily stuff it and the fried samosas will remain crisp for a long time.If you make soft dough then you will not get so crisp samosas..