Flaky Punjabi Samosa
Samosa was one snack that I enjoyed from my school canteen back in the days. When we went to school while we were in India, my mom gave us pocket money every week to buy snacks from school canteen. My favorite snack was crispy samosa that was packed with flavors and it was soft from inside. Every now and then I care to eat the same samosa so I decided to recreate something similar in my kitchen. The recipe is easy to make and it is very healthy as its not fried but baked. I used Kawan Paratha to make these samosas as I always have them handy in my freezer. They turned out so flaky and tasted just like my school.
Ingredients
For mixture
- 3 medium size potatoes boiled
- 1/2 cup green peas boiled
- 2 tsp amchur powder (dry mango powder)
- salt as per taste
- 1 tsp black salt
- 1 tsp cumin and cilantro powder
- 2 tsp red chilli powder
- 1/2 tsp red crushed pepper
- 1 tsp kasoori methi
- 1 tsp fennel seeds
- 1 clove garlic shredded
- 1 tsp roasted jeera powder
Cilantro mint paste:
- 1/2 cup cilantro
- 1/2 cup mint
- 3/4 green chillies
- 1/4 piece ginger grind it together and keep it aside
Instructions
- Take the parathas out of freezer and put them in fridge when you start making the mixture.
- Mash potatoes and green peas and keep on side
- Heat oil in a pan and sauté all masala on it (cumin-cilantro powder, red chilli, powder, red crushed pepper, fennel seeds, amchur powder, roasted jeera, kasoori methi, black salt) then put shredded garlic in the mixture.
- Now put 2 tablespoon of cilantro- mint paste in mixture and sauté it and then put mashed potatoes and peas mixture and mix it. Taste it and adjust salt and spice as per taste and turn off the heat.
- After you are done with the mixture, let it cool and defrost the kawan parathas by taking it out of the packet and laying it on plate open so it softens a little bit.
- Cut the parathas in 2 pieces and fill it with the filling and don’t over fill. Use water to seal the samosas
- Bake at 350 degrees for 20-30 min till it turns brown on both sides.