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Punjabi Samosa
Top Rated Recipe
Key Details:
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prep time: 35-40 minutes
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Cook time: 40-45 minutes
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Difficulty Level: Moderate
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Course:
Cuisine:
Key Ingredients:
Refined flour
potatoes
peas and spices
About Punjabi Samosa
Table of Contents
Ingredients
- Refined flour
- potatoes
- peas and spices
How to Make Punjabi Samosa (Stepwise Photos)
Method
Additional Tips and Tricks
About chef
Masterchef Sanjeev Kapoor
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!
He is living his dream of making Indian cuisine the number one cuisine in the world and empowering Indian women through power of cooking to become self sufficient.
Sanjeev Kapoor is the Managing Director of Khana Khazana India Pvt Ltd and the co-owner of the TV channel FoodFood. He also runs a TV production company and has a very popular website dedicated to food www.sanjeevkapoor.com. Alongwith this, he has a major presence in the Digital and Social Media, publishes cookbooks, partners a company ‘Wonderchef’ for selling kitchen gadgets, has a presence in FMCG sectors in the form of food products and is a pioneer and established leader in TV shows. Presently he is also serving as the brand ambassador to a selected list of various commercial brands.
Comments
4 comments
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
NIce ..
Nice
Good
Good recipes