Chef Ranveer Brar's crispy Punjabi samosa recipe will have you sorted for your evening tea: See step-by-step preparation

Ranveer Brar shares how to make the perfect Punjabi samosas at home in only about half an hour; see the detailed recipe for the delicious snack.

When it comes to evening snacks, samosas undoubtedly rule desi hearts. And celebrity chef and MasterChef India judge Ranveer Brar shared how to make them at home, Punjabi-style. The recipe takes prep time of around 10 minutes and cooking time of approximately 25 minutes. The detailed steps to make the Punjabi samosas are presented as follows.

Ingredients

For dough

• 1 cup maida
• Salt to taste
• ½ tsp carom seeds
• 2 tbsp ghee
• Cold water as required

For samosa masala

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• ½ tbsp cumin seeds

For samosa filling

• 1 tbsp ghee
• 1 inch ginger, chopped
• 2 fresh green chillies, chopped
• 10-12 raisins
• 1 tsp turmeric powder
• ½ tsp degi red chilli powder
• ¼ tsp asafoetida (hing)
• 4-5 potatoes, boiled and roughly diced
• ¼ cup green peas
• 1½ tbsp prepared masala
• ½ tsp black pepper powder
• 1 tsp dry mango powder
• Salt to taste

Other ingredient

• Oil to deep fry the samosas

Method of preparation

For dough

1. In a bowl, add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency.
2. Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15 to 20 minutes.

For samosa masala

1. In a pan, add coriander seeds, cumin seeds, and fennel seeds and roast them lightly.
2. Transfer them into a motor-pastel and crush them coarsely, and keep aside for further use.

For samosa filling

1. In a pan, add ghee, ginger, garlic, and green chillies, and sauté for a minute.
2. Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, and green peas, and mash them coarsely. Mix everything properly, cover, and cook for four to five minutes on medium heat.
3. Now remove the cover and cook over high heat for three to four minutes, or until lightly charred.
4. Add the prepared masala, black pepper powder, dry mango powder, and salt, and mix everything properly. Keep aside for further use.

For assembling samosa.

1. Take a medium portion of the dough, make a round peda and roll it thin in an oval shape.
2. Now cut in from the centre, take one half of it, shape it into a cone, and add the filling.
3. Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, in the shape of a samosa. Make all others in a similar way.
4. Heat the oil in a kadhai over medium heat and fry the samosas until golden brown on all sides; remove onto absorbent paper. Serve hot with tomato ketchup.

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