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🥟 Punjabi Samosa Recipe (Samosa-e-Punjab): Flaky Triangles of Joy And Fun…..

If UP-style chaat is the soul of the street, then Punjabi samosas are its golden crown. Crisp on the outside, spicy on the inside, and unapologetically indulgent—this is the snack that turns tea time into a celebration.

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PUNJABI SAMOSA RECIPE INCLUDES FOLLOWING STEPS :-

1.🌾 Dough That Delivers

DOUGH of Punjabi Samosa Recipe Includes Ingredients:

• 2 cups all-purpose flour (maida)
• 4 tbsp ghee or oil
• ½ tsp ajwain (carom seeds)
• Salt to taste
• Cold water (as needed)

Method:

1. In a wide bowl, mix flour, ajwain, and salt.
2. Rub in the ghee until the mixture resembles breadcrumbs.
3. Add cold water gradually and knead into a firm dough.
4. Cover and rest for 30 minutes.

💡 Tasty Tip: Cold water + slow kneading = khasta magic.

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2.🥔 Spiced Aloo Filling

Filling of PUNJABI SAMOSA RECIPE Includes Ingredients:

• 3 medium potatoes, boiled & mashed
• ½ cup green peas
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp amchur (dry mango powder)
• 1 green chili, finely chopped
• Fresh coriander leaves
• Salt to taste
• 1 tbsp oil

Method:

1. Heat oil, add cumin seeds and green chili.
2. Toss in peas, then mashed potatoes.
3. Add all spices and mix well.
4. Finish with fresh coriander and let it cool.

🌶️ Flavor Hack: Add crushed fennel seeds for a UP-style twist.

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3.✋ Shape & Seal

1. Divide dough into balls and roll into circle

2.Fill in the potato mix

3. Shape into cones

4. Join the sides with water

🎨 Visual Flair: Crimp the edges or pinch the top for a signature look.

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4.🔥 Fry to Perfection And Serve

• Heat oil on medium-low.
• Fry samosas slowly until golden and crisp.
• Drain on paper towels.

⚠️ No Rush Rule: High heat = bubbles, low heat = flaky bliss.

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SERVE IT WITH TAMARIND CHUTNEY AND DAHI (YOGURT)

HERE’S HOW YOU CAN MAKE TAMARIND CHUTNEY

🍯 Instant Tamarind Chutney (No Soak, No Fuss)

🧂 Ingredients

• ¼ cup tamarind concentrate (or thick pulp)
• ½ cup grated jaggery (or brown sugar)
• ½ tsp dry ginger powder (saunth)
• ½ tsp roasted cumin powder
• ¼ tsp red chili powder
• ¼ tsp black salt
• 1 cup water

🥄 Optional Add-Ins

• 1 tbsp chopped dates for extra sweetness
• Pinch of hing (asafoetida) for depth
• ½ tsp cornstarch slurry if you want a glossy, thick finish

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🔥 Method :-

1. Mix & Simmer
   In a small saucepan, combine tamarind concentrate, jaggery, and water. Stir over medium heat until jaggery melts.
2. Spice It Up
   Add ginger powder, cumin, chili powder, black salt, and optional hing. Simmer for 5–7 minutes until slightly thickened.
3. Optional Glossy Finish
   If you want a thicker, restaurant-style chutney, stir in cornstarch slurry and cook for 1–2 minutes until it coats the spoon.
4. Cool & Store
   Let it cool completely. Store in a glass jar in the fridge for up to 3 weeks.

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🍽️ Serving Ideas

• Drizzle over SAMOSA
• Swirl into yogurt for a tangy dip

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🌶️ GREEN CHUTNEY (Green Gold): The Zesty Chutney That Elevates Every Bite…

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🥣 Ingredients (Serves 4–6)

• 1 cup fresh coriander leaves (with tender stems)
• ½ cup fresh mint leaves
• 2–3 green chillies (adjust to taste)
• 1-inch piece of ginger, peeled
• 1 tbsp lemon juice
• ½ tsp roasted cumin powder
• Salt to taste
• 2–3 tbsp water (adjust for consistency)

💡 Optional twist: Add a spoonful of hung curd for a creamy variation or a pinch of chaat masala for extra zing.

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👩‍🍳 Step-by-Step Instructions

1. Prep the greens: Rinse coriander and mint thoroughly. Pat dry to avoid excess moisture.
2. Blend the base: In a mixer jar, add coriander, mint, green chillies, ginger, and cumin powder.
3. Add acidity & salt: Pour in lemon juice and sprinkle salt.
4. Pulse to perfection: Blend until smooth, adding water gradually to reach your desired consistency.
5. Taste & tweak: Adjust salt, spice, or lemon juice as needed.

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🍽️ Serving Suggestions

• Spoon over samosa
• Swirl into yogurt for a quick dip

FOR MORE CLEAR STEPS DO VISIT https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/

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