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Samosa Pastry

Dassana Amit
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Ingredients Method

Ingredients
  

  • ½ inch cinnamon stick
  • 1 clove optional
  • 1 green cardamom
  • 3 black peppercorns
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • Cooked green peas
  • ½ teaspoon red chilli powder
  • 1 pinch of asafoetida hing
  • The prepared dry spice mix
  • 1 to 2 teaspoons dry mango powder amchur

Method
 

  1. The first step is to cook the potatoes and peas for the savory and spiced filling. o cook the potatoes and peas in a stovetop pressure cooker: Place 3 medium-sized whole potatoes (300 to 450 grams) and 2 to 2.5 cups water in a 3 or 4 litre pressure cooker. On top of the potatoes carefully set a small trivet and pressure cooker-safe bowl with ½ cup green peas. Pressure cook for 5 to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
  2. Next, roast or toast the spices. This will help to release their flavors and should not be skipped! To a small frying pan over low heat add the following spices. Heat the spices for just a few minutes until aromatic, being careful to not burn.
  3. ½ inch cinnamon stick
  4. 1 clove, optional
  5. 1 green cardamom
  6. 3 black peppercorns
  7. ½ teaspoon cumin seeds
  8. ½ teaspoon fennel seeds
  9. 2 teaspoons coriander seeds
  10. Remove the spices from the heat and allow to cool completely. Then, put them in a spice grinder or small mixer-grinder jar. Grind the toasted spices to a semi-fine powder, and set aside.
  11. Peel the skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.
  12. In a small skillet, heat 1 tablespoon oil. When the oil becomes medium hot then reduce the heat to low. Crackle ½ teaspoon cumin seeds until fragrant. I used mustard oil as it really adds a punch in the stuffing. You can use neutral oil like sunflower oil, safflower oil, grapeseed oil or canola oil.
  13. Keep the heat on low and add 1 teaspoon finely chopped or minced ginger and 2 teaspoons finely chopped green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
  14. . Now either switch off the heat or reduce it to low, then add:
  15. Cooked green peas
  16. ½ teaspoon red chilli powder
  17. 1 pinch of asafoetida (hing)
  18. The prepared dry spice mix
  19. 1 to 2 teaspoons dry mango powder (amchur)
  20. The mango powder is what gives the Punjabi Samosa filling its signature tangy flavor that balances so well with the savory, spicy flavors of the other stuffing ingredients.
  21. Stir together and sauté for a minute. You can add less or more dry mango powder depending upon personal taste.