POTATO & PEAS PUNJABI SAMOSA MIXTURE

                                POTATO & PEAS PUNJABI

                    SAMOSA MIXTURE

              

INGREDIENTS:

·      2 medium to large potatoes, boiled, peeled and coarsely mashed, but still have some chunks here and there

·      ½ cup Peas, boiled and lightly crushed

·      1 ½ T Oil

·      1 tsp.  Cumin Seeds

·      2 Green Chilies or as per taste, chopped

·      ¼ tsp. Ginger, grate through the small holes of grater

·      1 ½ tsp. Coriander Seeds, soaked in water for 1 hour

·      ½ tsp. Fennel Seeds, soaked in water for 1 hour

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ½ tsp. Aamchur Powder (Mango Powder)

·      ½ tsp. Chat Masala

·      1 tsp. Garam Masala (Badshah Rajwadi Garam Masala)

·      ½ tsp. Sugar

·      ½ tsp. Salt or as per taste (Note: Chat masala has black salt in it so add extra salt accordingly)

·      1 T Coriander Leaves,chopped

DO NOT ADD:

·      DO NOT ADD GARLIC

·      DO NOT ADD LEMON JUICE

·      DO NOT ADD TURMERIC POWDER

·      DO NOT ADD TOO MUCH GINGER

·      DO NOT ADD TOO MUCH SUGAR

·      IF YOU DO ALL THESE THEN YOU ARE MAKING GUJARATI SAMOSA NOT THE PUNJABI SAMOSA.

LET’S COOK:

Boil potatoes in salted water until knife tip pierces through it without any resistance.

OR

Cut potatoes in half and pressure cook for 2 whistles in salted water on medium heat. (NOTE: Keep medium heat from start to finish then only potatoes will be done in 2 whistles. Potatoes come out perfect every single time!)

Carefully bring potatoes out from the hot water and to the same hot water add peas and let them boil for 3 minutes and switch off the heat and cover the lid and keep peas inside for 6-7 minutes.

Peel potatoes and mash coarsely, but still have some chunks here and there.

Drain the peas and keep aside. Once peas cool, crush lightly.

Heat oil in a pan. Once oil is hot add cumin seeds and allow them to sizzle.

Add peas and stir-fry for 1-2 minutes to evaporate excess water from the peas.

Add mashed potatoes and all remaining masalas and combine well and continue cooking for 1 minute. Do not need to cook further since peas and potatoes are already boiled.

Switch off the heat and allow mixture to cool.

Punjabi Samosa stuffing is ready.

I guarantee you will love this Punjabi Samosa mixture.

Enjoy making Punjabi Samosa…