Punjabi Samosas and Gulab Jamun
Punjabi Samosas and Gulab Jamun
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds
- 1/4 cup vegetable oil
- 1/2 cup water, as needed
For the Samosa Filling
- 2 potatoes, large, boiled, peeled, and mashed
- 1/2 cup green peas, fresh or frozen
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped, adjust to taste
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon dry mango powder, (amchur)
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
For the Gulab Jamun
- 1 cup milk powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee, melted
- 1/4 cup milk, as needed
For the Sugar Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 4 green cardamom pods, crushed
- 1 teaspoon rose water, optional
For Frying
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup tamarind chutney
Instructions
- 1
Prepare the Samosa Dough: In a large mixing bowl, combine all-purpose flour, salt, and carom seeds. Add 1/4 cup vegetable oil and rub it into the flour mixture until it resembles coarse crumbs. Gradually add 1/2 cup water, a little at a time, and knead until a stiff, smooth dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 min
- 2
Prepare the Samosa Filling: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chili, sauté for 30 seconds until fragrant. Add green peas, coriander powder, turmeric powder, garam masala, and dry mango powder. Cook for 2-3 minutes, stirring occasionally.
⏱️ 10 min
- 3
Add the mashed potatoes and salt to the pan. Mix well, ensuring all spices are evenly distributed. Cook for another 5 minutes, mashing any large potato chunks. Remove from heat and let the filling cool completely.
⏱️ 10 min
- 4
Shape the Samosas: Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half lengthwise to create two semi-circles.
⏱️ 15 min
- 5
Take one semi-circle, moisten the straight edge with a little water. Bring the two ends of the straight edge together to form a cone. Press firmly to seal. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the open edges of the cone and press them together to seal, forming the distinctive triangular samosa shape. Repeat with the remaining dough and filling.
⏱️ 15 min
- 6
Prepare the Gulab Jamun Sugar Syrup: In a saucepan, combine granulated sugar, water, and crushed green cardamom pods. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5-7 minutes until the syrup is slightly sticky (it should not be a thick, one-string consistency). Remove from heat and stir in rose water, if using. Keep the syrup warm.
⏱️ 15 min
- 7
Prepare the Gulab Jamun Dough: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add melted ghee and mix until well combined. Gradually add milk, a tablespoon at a time, and gently knead to form a soft, smooth dough. Do not over-knead.
⏱️ 10 min
- 8
Shape the Gulab Jamun: Divide the dough into 8-10 equal small portions. Roll each portion into a smooth, crack-free ball. Ensure there are no cracks, as they can break during frying.
⏱️ 10 min
- 9
Fry the Samosas: Heat 4 cups of vegetable oil in a deep kadhai or heavy-bottomed pot over medium-low heat. The oil temperature should be around 300-325°F. Carefully slide a few samosas into the hot oil, ensuring not to overcrowd the pot. Fry them slowly, turning occasionally, until they are golden brown and crispy on all sides. This will take about 8-12 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels.
⏱️ 25 min•🌡️ 325
- 10
Fry the Gulab Jamun: In the same oil (or fresh oil if needed), reduce the heat to low (around 275-300°F). Carefully add the gulab jamun balls in batches. Fry them slowly, stirring gently and continuously, until they turn a uniform golden brown. This will take about 8-10 minutes per batch. The slow frying ensures they cook evenly inside.
⏱️ 20 min•🌡️ 300
- 11
Soak the Gulab Jamun: Once fried, immediately transfer the hot gulab jamun balls from the oil into the warm sugar syrup. Let them soak for at least 30 minutes, or preferably longer, to absorb the syrup and become soft and spongy.
⏱️ 30 min
- 12
Serve: Serve the hot, crispy Punjabi Samosas with tamarind chutney. Serve the warm, syrup-soaked Gulab Jamun as a sweet treat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Punjabi Samosas and Gulab Jamun
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds
- 1/4 cup vegetable oil
- 1/2 cup water, as needed
For the Samosa Filling
- 2 potatoes, large, boiled, peeled, and mashed
- 1/2 cup green peas, fresh or frozen
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped, adjust to taste
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon dry mango powder, (amchur)
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
For the Gulab Jamun
- 1 cup milk powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee, melted
- 1/4 cup milk, as needed
For the Sugar Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 4 green cardamom pods, crushed
- 1 teaspoon rose water, optional
For Frying
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup tamarind chutney
Instructions
- 1
Prepare the Samosa Dough: In a large mixing bowl, combine all-purpose flour, salt, and carom seeds. Add 1/4 cup vegetable oil and rub it into the flour mixture until it resembles coarse crumbs. Gradually add 1/2 cup water, a little at a time, and knead until a stiff, smooth dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 min - 2
Prepare the Samosa Filling: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chili, sauté for 30 seconds until fragrant. Add green peas, coriander powder, turmeric powder, garam masala, and dry mango powder. Cook for 2-3 minutes, stirring occasionally.
⏱️ 10 min - 3
Add the mashed potatoes and salt to the pan. Mix well, ensuring all spices are evenly distributed. Cook for another 5 minutes, mashing any large potato chunks. Remove from heat and let the filling cool completely.
⏱️ 10 min - 4
Shape the Samosas: Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half lengthwise to create two semi-circles.
⏱️ 15 min - 5
Take one semi-circle, moisten the straight edge with a little water. Bring the two ends of the straight edge together to form a cone. Press firmly to seal. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the open edges of the cone and press them together to seal, forming the distinctive triangular samosa shape. Repeat with the remaining dough and filling.
⏱️ 15 min - 6
Prepare the Gulab Jamun Sugar Syrup: In a saucepan, combine granulated sugar, water, and crushed green cardamom pods. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5-7 minutes until the syrup is slightly sticky (it should not be a thick, one-string consistency). Remove from heat and stir in rose water, if using. Keep the syrup warm.
⏱️ 15 min - 7
Prepare the Gulab Jamun Dough: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add melted ghee and mix until well combined. Gradually add milk, a tablespoon at a time, and gently knead to form a soft, smooth dough. Do not over-knead.
⏱️ 10 min - 8
Shape the Gulab Jamun: Divide the dough into 8-10 equal small portions. Roll each portion into a smooth, crack-free ball. Ensure there are no cracks, as they can break during frying.
⏱️ 10 min - 9
Fry the Samosas: Heat 4 cups of vegetable oil in a deep kadhai or heavy-bottomed pot over medium-low heat. The oil temperature should be around 300-325°F. Carefully slide a few samosas into the hot oil, ensuring not to overcrowd the pot. Fry them slowly, turning occasionally, until they are golden brown and crispy on all sides. This will take about 8-12 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels.
⏱️ 25 min•🌡️ 325 - 10
Fry the Gulab Jamun: In the same oil (or fresh oil if needed), reduce the heat to low (around 275-300°F). Carefully add the gulab jamun balls in batches. Fry them slowly, stirring gently and continuously, until they turn a uniform golden brown. This will take about 8-10 minutes per batch. The slow frying ensures they cook evenly inside.
⏱️ 20 min•🌡️ 300 - 11
Soak the Gulab Jamun: Once fried, immediately transfer the hot gulab jamun balls from the oil into the warm sugar syrup. Let them soak for at least 30 minutes, or preferably longer, to absorb the syrup and become soft and spongy.
⏱️ 30 min - 12
Serve: Serve the hot, crispy Punjabi Samosas with tamarind chutney. Serve the warm, syrup-soaked Gulab Jamun as a sweet treat.
⏱️ 5 min