Punjabi Samosa & Tamarind sauce

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Punjabi Samosa with Tamarind Sauce

Ingredients

For the Dough:
  • 2½ cups all-purpose flour
  • 1 tsp ajwain (carom) seeds
  • 1 tsp salt
  • ½ tsp dried thyme( optional for extra flavour)
  • 4 tbsp desi-ghee
  • Water, as needed
For the Filling:
  • 3–4 medium potatoes, boiled and mashed
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 small onion, finely chopped
  • 1-inch piece ginger, finely chopped
  • 1 green chilli ( adjust according to spiciness)
  • ½ cup frozen green peas
  • ½ small carrot, grated ( optional)
  • 1 tsp dry mango powder (amchur)
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • ½ tsp sumac (or 1 tsp dry pomegranate seeds, ground)
  • 1 tbsp coriander seeds, dry roasted and crushed
  • Salt to taste
  • 1 tbsp chopped parsley or  coriander
  • Chat masala, pomegranate molasses ( optional for extra flavour)
For Frying or Baking:
  • Oil for deep frying (or brushing if baking/air-frying)

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine flour, ajwain seeds, salt, and thyme.
  2. Add the ghee and mix with your fingertips until the flour resembles coarse breadcrumbs.
  3. Gradually add water, little by little, kneading into a firm but pliable dough (not as soft as chapati dough).
  4. Cover and let it rest for 30 minutes.

Step 2: Make the Filling

  1. Heat coconut oil / oil in a pan over medium heat.
  2. Add cumin seeds; once they splutter, add chopped ginger and green chilli. Sauté till it turns aromatic.
  3. Stir in green peas and grated carrot. Cook for 2–3 minutes.
  4. Add mashed potatoes, followed by dry mango powder, coriander powder, chili powder, garam masala, sumac (or pomegranate seeds), crushed coriander seeds, and salt. (And other spices if using)
  5. Mix well and cook for another 2–3 minutes.
  6. Turn off the heat, add chopped parsley or cilantro, and let the filling cool.

Step 3: Shape and Fill the Samosas

  1. Divide the rested dough into small portions. Roll each into a 5–6 inch circle.
  2. Cut the circle in half to create two semi-circles.
  3. Take one semi-circle, fold it into a cone, sealing the edges with a little water.
  4. Fill the cone with the prepared potato mixture.
  5. Seal the open edge by pressing firmly. Repeat with the remaining dough and filling.

Step 4: Cook the Samosas

Deep Frying:

  • Heat oil in a deep pan over medium low heat.
  • Fry samosas in batches until golden brown and crispy. Drain on paper towels.

Baking (Healthier Option):

  • Preheat oven to 200°C (400°F).
  • Place samosas on a lined baking tray, brush with oil, and bake for 15–20 minutes, flipping halfway through, until golden brown.

Air-Frying:

  • Preheat air fryer to 25°C (400°F).
  • Brush samosas with oil and air-fry for 15–18 minutes, shaking the basket halfway through.
Serving Suggestions:
Serve hot samosas with tamarind sauce or mint chutney.
Enjoy as a tea-time snack or party appetizer!






Tamarind Sauce

Ingredients:

  • 1½ cups water
  • 3–4 tbsp jaggery or sugar (adjust according to your taste)
  • ¼ cup tamarind (soaked and strained)
  • 1 tsp chili flakes
  • ¼ tsp dry ginger powder
  • 1 tsp salt (or according to taste)
  • Chat masala & Cumin ( optional)
  • 1 tsp cornstarch mixed with 2 tsp water

Instructions

  1. In a saucepan, bring 1½ cup water, Add jaggery (or sugar), Tamarind and bring to boil.
  2. Simmer and cook for 10 minutes.
  3. Strain and pour back to the sauce pan add chili flakes, dry ginger powder, and salt. Stir well and let it cook for 5–7 minutes.
  4. In a small bowl, mix cornstarch with 2 tsp water to make a slurry.
  5. Slowly pour the slurry into the saucepan while stirring continuously to prevent lumps.
  6. Simmer for another 2–3 minutes until the sauce thickens slightly.
  7. Remove from heat and let it cool before serving.
  8. Add chaat masala & Cumin powder for extra flavour.


Notes:

  • Adjust sweetness, spice, or thickness as per your preference.
  • Store in an airtight container in the fridge for up to a week.


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