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Punjabi Samosa Recipe

Punjabi Samosa Recipe ready to serve to Krishna.
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Hare Krishna Punjabi Samosa is a savory and hearty snack, inspired by the principles of bhakti yoga. This delightful samosa combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For the Pastry:

  • 2 cups all-purpose flour
  • 1/4 cup (4 tbsp) melted butter, ghee, or oil
  • 3/4 tsp ajwain (carom seeds)
  • 1/2 tsp salt (to taste)
  • Water, as needed (approx 4 tbsp)

For the Filling:

  • 3 medium potatoes, boiled and diced
  • 1 cup green peas, boiled
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 inch ginger, grated
  • Salt to taste
  • Fresh coriander leaves, chopped (optional)
  • Oil for frying

Instructions

Prepare the Pastry:

  1. Mix Dry Ingredients: In a bowl, combine the flour, ajwain seeds, and salt.
  2. Add Fat: Add the melted butter, ghee, or oil and mix until the mixture is crumbly.
  3. Form Dough: Gradually add water and knead into a firm dough.
  4. Rest Dough: Cover with a damp cloth and let it rest for at least 20 minutes.

Prepare the Filling:

  1. Heat Oil: Heat some oil in a pan and add cumin seeds.
  2. Add Ginger: Once they splutter, add the grated ginger.
  3. Cook Vegetables: Add the diced potatoes and boiled peas.
  4. Add Spices: Mix in the turmeric powder, red chili powder, coriander powder, and salt.
  5. Combine: Cook for a few minutes until well combined and slightly mashed.
  6. Optional: Stir in fresh coriander leaves if using.

Assemble the Samosas:

  1. Divide Dough: Divide the dough into equal portions and roll each portion into balls.
  2. Roll Out: Roll out each ball into an oval shape about 6 inches long.
  3. Cut and Fold: Cut the oval in half to form two semi-circles. Create a cone by folding one semi-circle into half; seal the edge with water.
  4. Fill and Seal: Fill the cone with the pea-potato mixture, then seal the top edges with water.

Fry the Samosas:

  1. Heat Oil: Heat oil in a deep pan on medium heat.
  2. Fry Samosas: Fry the samosas until golden brown and crispy.

Offer to Krishna and serve hot with chutney!

Notes

  • Fry on Medium Heat: Frying samosas on medium heat ensures they cook thoroughly without soaking up excess oil.
  • Ensure Oil Temperature: If the oil is too hot, the samosas will brown quickly on the outside but remain uncooked on the inside. Medium heat ensures even cooking.
  • Serving Tip: Serve the samosas with a squeeze of fresh lime or lemon juice for added zest.
  • Leftovers: Samosas can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/appetizers-street-food/punjabi-samosa-recipe/