How to make Punjabi Samosa Gujiya -
Samosa is a popular street food or snack of Northern India which don't need any introduction.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Punjabi Samosa Gujiya checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Gruyere Cheese Souffle Lasaniya Batata Nariyal Puri Samosa Chaat
Punjabi Samosa Gujiya Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking :
Taste : Mild
Ingredients for Punjabi Samosa Gujiya Recipe
Potatoes peeled and cut into ½-inch cubes 4-5 medium
Oil 1 tablespoon
Shelled green peas boiled ½ cup
Oil 2 tablespoons + for deep frying
Cumin seeds 1 teaspoon
Ginger finely chopped 1 inch
Green chillies finely chopped 3-4
Red chilli powder 1 teaspoon
Dried mango powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
For Gujiya dough
Refined flour (maida) 1 cup
Ghee 3 tablespoons
Method
Step 1
To prepare gujiya dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.
Step 2
To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, ginger, green chillies and potatoes, mix and cook for 1 minute. Add red chilli powder, dried mango powder, garam masala powder and salt and mix well.
Step 3
Sprinkle some water on top, cover and cook till potatoes are done.
Step 4
Add green peas and cook for 5 minutes on low heat. Add chopped coriander and mix well. Remove from heat and set aside to cool.
Step 5
Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
Step 6
Heat sufficient oil in a kadai. Deep fry the gujiyas on low heat till they become crisp and golden. Drain onto an absorbent paper.
Step 7
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
