A complete recipe Punjabi Aloo Chutney Samosa packed with spicy kick of chutney and amazing taste. Perfect for pre ramadan preparation with method to make and freeze . We also added a modern twist to the plating by adding chutney in a squeeze dropper. #Happycookingtoyou #Foodfusion #Digitalammi #Samosa #preramadanpreparation
Ingredients:
Prepare Potato Filling:
-Cooking oil 3 tbs
-Hari mirch (Green chilli) chopped 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Aloo (Potatoes) boiled 4-5 medium
-Matar (Peas) boiled 1 Cup
Prepare Green Chutney:
-Podina (Mint leaves) 1 Cup
-Hara dhania (Fresh coriander) ½ Cup
-Lehsan (Garlic) 3-4 cloves
-Hari mirch (Green chilies) 4-5
-Chanay (Roasted grams) 2 tbs
-Zeera (Cumin seeds) 1 tsp
-Himalayan pink salt ½ tsp or to taste
-Lemon juice 2 tbs
-Water 3-4 tbs
Prepare Meethi Imli ki Chutney:
-Imli pulp (Tamarind pulp) ¼ Cup
-Aloo bukhara (Dried plums) soaked 10-12
-Sugar 2 tbs
-Sonth powder (Dried ginger powder) ½ tsp
-Kala namak (Black salt) ¼ tsp
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) ¼ tsp or to taste
-Water ¼ Cup
Prepare Samosa Dough:
-Maida (All-purpose flour) sifted 3 Cups
-Himalayan pink salt 1 tsp or to taste
-Ajwain (Carom seeds) ½ tsp
-Ghee (Clarified butter) ¼ Cup
-Lukewarm water 1 Cup or as required
-Cooking oil for frying
Directions:
Prepare Potato Filling:
-In a frying pan,add cooking oil,green chilli,ginger garlic paste,coriander seeds,cumin seeds,pink salt, turmeric powder,red chilli powder,mix well & cook for a minute.
-Add potatoes,peas,mix well & mash well with the help of masher then mix well & cook for 1-2 minutes.
-Let it cool.
Prepare Green Chutney:
-In grinder,add mint leaves,fresh coriander,garlic,green chilli,roasted grams,cumin seeds,pink salt, lemon juice,water & grind to make a thick paste & set aside.
Prepare Meethi Imli ki Chutney:
-In a saucepan,add tamarind pulp,dried plums,sugar,ginger powder,black salt,cumin powder,red chilli powder,water,mix well & bring it to boil then mash well with the help of masher,strain & set aside.
Prepare Samosa Dough:
-In a bowl,add all-purpose flour,pink salt,carom seeds & mix well.
-Add clarified butter & mix well until it crumbles.
-Gradually add water,mix well & knead until dough is formed,cover with cling film & let it rest for 20 minutes.
-Knead dough again until smooth.
-Make small dough balls of 80g,place them in a dish,cover & let them rest for 10 minutes.
-Take one dough ball & roll out with the help of rolling pin then cut into 2 halves.
-On one side of dough,apply water on edges,join two sides/edges to make a cone & press gently to seal the cones.
-Fill the cone with prepared potato filling (1 tbs) & add 1 tsp of prepared green chutney.
-Apply water on the edges & bring the edges together and seal edges with water.
-Prepare the remaining samosas similarly (makes 18).
-Can be stored in freezer for up to 1 month.
-In a wok,heat cooking oil (150C) & fry samosas on very low flame until golden & crispy.
-Fill squeeze dropper with prepared meethi imli ki chutney & fix it in fried samosa & serve!
