Punjabi Samosa

Name: Punjabi Samosa
Total time: 45 min
Yield: 6 log
Ingredients: Maida 2 cup; ajwain 1/2 tsp; Aloo (uble hue) 4; matar 1/2 cup; Adrak; hari mirch; garam masala; Hara dhaniya; anar dana; Talne ke liye tail

45 minute · 6 log · Street Food · India

Achhe samose ka faisla pehle niwale mein hota hai, kurkuri parat jo toot jaye, phir matar, adrak aur dhaniye ke sath masaledar aloo. Parat sakht aur rest di hui honi chahiye, filling khushk honi chahiye, geeli nahi, aur frying halki aanch par ahista honi chahiye, taake crust andar tak sunehri ho, aik minute mein brown ho kar andar se pheeki na rahe. Ye recipe classic Punjabi samosa banati hai, jo hari aur imli ki chutney aur chai ke cup ke sath serve hota hai. Double batch banayein, kyunke ye jaldi khatam ho jate hain, aur extra ko fry karne se pehle freeze kar lein kisi aur din ke liye.

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Ajza

Maida 2 cup
ajwain 1/2 tsp
Aloo (uble hue) 4
matar 1/2 cup
Adrak
hari mirch
garam masala
Hara dhaniya
anar dana
Talne ke liye tail

Banane Ka Tareeqa

Ajwain aur 3 tbsp tail ko ungliyon se maide mein mal lein, jab tak wo breadcrumbs jaisa na lage.
Thoda thoda paani daal kar sakht, stiff atta gundhein. Wo naram nahi hona chahiye. Dhak kar 20 minute rest dein.
Aloo ko sirf naram hone tak ubalein, thanda karein, aur mota mota tod lein. Isay hamwar mash na karein.
1 tbsp tail garam karein, adrak aur hari mirch 30 second fry karein, matar, garam masala, namak aur anar dana daal kar 2 minute pakayein.
Aloo aur dhaniya daalein, achhi tarah milayein, aur 2 se 3 minute pakayein jab tak filling khushk na ho jaye. Isay bilkul thanda kar lein.
Atte ko goliyon mein baantein, har aik ko oval belein, aadha kaatein, aur cone banayein, seedha kinara paani se band kar ke.
Har cone ko teen chauthai bharein, upar wala kinara mazbooti se band karein, aur dabakar band karein. Check karein ke filling bahar na nikle.
Halki aanch par tail mein 12 se 15 minute fry karein, beech beech mein palat kar, jab tak gehra sunehra aur kurkura na ho jaye. Drain kar ke chutney ke sath serve karein.

Chef ki tip

Samosa hamesha halki aanch par fry karein. Tez aanch par parat jal jayegi aur andar kacha reh jayega, aur crust kurkura aur aik jaisa hone ke bajaye bubble ban jayega.

Serve Karna

6 logon ke liye, har shakhs ko 2 samose, hari chutney, imli ki chutney, kati hui piyaz aur garam chai ke sath kaafi hai. Platter par serve karein, aik ko kaat kar filling dikhayein, aur side par zyada chutney rakhein. Samosa fry karne ke 30 minute ke andar garam garam behtareen hota hai, jab parat abhi kurkuri ho. Upar chhidka hua thoda chaat masala khatta finish deta hai.

Store Aur Dobara Garam Karna

Behtareen kurkurepan ke liye taaza khayein. Thande, tale hue samose fridge mein 2 din tak rehte hain aur oven mein 180C par 8 se 10 minute dobara garam hote hain, jab tak dobara kurkure na ho jayein. Microwave na karein, kyunke parat naram ho jati hai. Kache, shape diye hue samoson ko tray par freeze karein, phir bag mein daal kar 1 mahine tak rakhein, aur frozen hi halki aanch par fry karein, 3 se 4 minute zyada dein.

Ajza Ke Notes

Sakht atta kurkuri parat ka raaz hai. Naram atta chewy, oily samosa banata hai.
Bharne se pehle filling ko bilkul thanda kar lein. Garam filling andar se parat mein bhaap banati hai aur seal kamzor kar deti hai.
Ajwain classic zaiqa deti hai aur hazme mein madad karti hai. Mil jaye to na chhodein.
Khushk filling ahm hai. Geeli filling leak hoti hai, parat ko naram karti hai, aur frying ko messy bana deti hai.

Variations

Qeema samosa: aloo ki jagah paka hua, masaledar qeema lein, bilkul thanda kar ke, aur wahi tareeqe se fry karein.
Paneer samosa: matar, garam masala aur dhaniye ke sath crumbled paneer use karein, zyada rich vegetarian filling ke liye.
Baked samosa: tail brush kar ke 190C par 20 se 25 minute bake karein, aik dafa palat kar. Kam kurkura, lekin halka.

Aam Ghaltiyan

Naram atta gundhna. Wo asani se belta hai, lekin naram aur oily fry hota hai.
Garam, geeli filling bharna. Seal khul jati hai aur filling tail mein leak ho jati hai.
Tez aanch par fry karna. Bahar jaldi brown ho jata hai aur andar ki parat doughy reh jati hai.
Cone ko zyada bharna. Wo tail mein phat jate hain, is liye sirf teen chauthai bharein.

Aksar Puche Jane Wale Sawal

Mere samose ki parat kurkuri kyun nahi, naram kyun hai?

Atta zyada naram tha, ya frying ki aanch zyada tez thi. Sakht gundhein, atte ko rest dein, aur halki aanch par ahista fry karein.

Kya samose air fryer mein bana sakte hain?

Ji haan. Tail brush kar ke 180C par 12 se 15 minute air fry karein, aik dafa palat kar. Crust kurkura hota hai, halanke deep fried se thoda khushk hota hai.

Samosa fry karte waqt khulne se kaise rokein?

Paani se band karein aur mazbooti se dabayein, aur shape diye hue samoson ko fry karne se pehle 10 minute rest dein, taake seal set ho jaye.

Kya ready made pastry use kar sakte hain?

Zaroorat ho to spring roll sheets use kar sakte hain, lekin zaiqa aur texture mukhtalif hota hai. Classic kurkurapan is recipe ke sakht maide ke atte se aata hai.

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