samosa recipe

Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. This recipe will give you flaky &amp; crisp samosa that are full of flavors. Serve these with green chutney or mint chutney.

Samosa recipe | How to make samosa

all-purpose flour

oil (or melted ghee (60 ml))

water ((¼ cup + 2 tbsp))

carom seeds ((ajwain))

salt

potatoes ((500 grams))

green peas ((boiled

oil (or ghee)

ginger (minced

green chilies (chopped (optional))

hing ((asafoetida) (optional))

coriander leaves (chopped finely)

lemon juice ((or ½ tsp amchur

salt ((adjust

cumin seeds

garam masala

red chilli powder ((adjust to taste))

cumin powder

fennel powder ((optional))

Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)

Crumble them, do not mash them up. Set aside.

Mix together flour, carom seeds, salt and oil in a mixing bowl.

Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.

Take handful of flour and press down with your fingers. It must hold shape and not crumble.

Add water little by little and mix the flour to form a stiff dough. It should be stiff and not soft dough. Cover and rest for 25 to 30 mins.

Make samosa dough (or use frozen puff pastry sheets)

Heat a pan with oil. Add cumin seeds.

When they begins to sizzle, add ginger &amp; fry until it smells good for about 30 to 60 seconds. 

Next add green peas and saute for 2 mins.

Add red chilli powder, garam masala, cumin powder, chaat masala (optional) &amp; fennel powder. Saute for 30 seconds.

Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in coriander leaves &amp; set aside to cool.

Taste and add more salt if needed. If using lemon juice, add it now.

Make potato filling

Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.

Grease the rolling area and then flatten a ball. Drizzle some oil.

Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin. (watch video)

Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.

Take one part and apply water over the straight edge (towards the cut side). Join the edges to make a cone. Press down gently to seal the cone from inside as well.  (check video or step by step photos above)

Fill the cone with potato masala and press down with your finger to push it inside the cone. Smear water generously on both the other edges.

Bring the edges together and seal them by pinching off the edges together. If you prefer to make a standing samosa, make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together. (check video or step by step photos above)

Make sure the samosa has been sealed well. (check photos or video). Cover them with a cloth to prevent drying.

How to make samosa

After you make 5 samosas, begin to heat the oil until medium hot.

Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil &amp; the dough should take a while to come up to the surface. This is the right temperature.

Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins).

When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.

While the first batch of samosas fry, make the rest of them.

Remove the golden fried ones on to a colander. Let the temperature of oil come down slightly before you fry the next batch.

Serve samosa with mint chutney sweet tamarind chutney or tomato sauce.

Deep frying

Preheat the oven at 180 C or 360 F for about 20 mins. Brush each samosa generously with oil all over and place them on a prepared tray. Bake these for about 35 to 40 mins.

Baking samosa in oven

https://www.youtube.com/watch?v=2oqMLr6bsqs

Samosa is a popular snack from the Indian sub-continent. These delicious samosas are stuffed with flavorful spiced potatoes and peas. This video shows you how to make the perfect crunchy and flaky samosas at home.
For detailed recipe check my blog post: https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/

Samosa - Make the perfect crunchy & flaky samosas at home!

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world&#039;s great street snacks! Despite this, it&#039;s hard to find a great one.Here I&#039;ve come up with what is my ideal Samosa – it&#039;s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I&#039;ve gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I&#039;ve been to!Makes 12 Samosas.

Samosa Recipe

flour (, plain/all purpose)

tsp ajwain seeds ((Note 1))

tsp salt (, cooking/kosher)

ghee

water ((cold tap water))

500 grams/1 potatoes (, starchy/all-rounder (Note 3))

tbsp vegetable/canola oil

tsp black mustard seeds

coriander seeds

tbsp fresh ginger (, finely grated)

tbsp green chilli (, finely chopped (serrano or cayenne))

green peas ((thawed))

tsp garam masala

tsp amchur ((Note 4))

tsp asafoetida ((Note 5))

turmeric powder

salt (, kosher/cooking)

tbsp coriander/cilantro leaves (, finely chopped)

Vegetable/Canola oil

Tamarind Dipping Sauce (- see separate recipe card below)

Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.

Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).

Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds &amp; coriander seeds. Stir the spices for about 30 seconds or until fragrant –  don&#039;t let them burn!

Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.

Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook a further 30 seconds.

Add potato and gently stir to coat in spices for about 1 minute.

Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.

Potato Filling:

Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.

Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)

Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.

Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.

Samosa Dough:

Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don&#039;t dry out.

Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface - it will dry the pastry out.

Roll out: Roll the dough into a disc about 2mm / 1/10&quot; thick (~16cm /6.5” diameter).

Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).

Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5&quot; then press edges to seal.

Fill with potato: Make an &quot;O&quot; with your forefinger and thumb, then hold the cone in the &quot;O&quot;. Fill with about 2 tbsp of Potato Mixture, lightly pressing in.

Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.

Repeat with remaining Samosas – you should make 12 in total.

Making the Samosas – see video:

Heat oil to medium: In a deep pan or pot, heat 5cm / 2&quot; oil to 160°C/320°F). (Note 7)

Fry 1: Carefully drop 3 - 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).

Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.

Increase oil heat: Increase the oil temperature up to 190°C/375°F.

Fry 2: Carefully place 3 - 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.

Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)

Frying:

A Samosa recipe that is your popular and classic Punjabi samosa with a super flaky, crispy crust and a savory, tangy potato and green peas filling.

Samosa Recipe (Punjabi Samosa)

all-purpose flour ((maida), 250 grams)

carom seeds

salt (or add as required)

Ghee ((clarified butter), 50 grams)

water (or add as required)

potatoes

green peas peas

water (- for steaming)

oil oil

ginger (or 1 inch ginger)

serrano peppers

red chili powder (or cayenne pepper)

asafoetida ((hing) - optional)

dry mango powder ((amchur))

salt (as required)

coriander leaves

(for oil

cinnamon

(- optional)

black peppercorns

green cardamom

fennel seeds

Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.

With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.

The whole mixture should clump together when joined and not fall apart.

Add water in parts and knead to a firm dough.

If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.

Cover the dough with a moistened napkin and set aside for 30 minutes.

Making the dough

Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.

Peel the boiled potatoes and chop them into small cubes

Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.

When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.

Heat oil in a pan. add the cumin seeds and crackle them.

Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.

Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.

Stir and sauté on a low heat for 1 to 2 minutes.

Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.

Set aside the potato filling aside to cool at room temperature.

Making potato stuffing

After resting the dough for 30 minutes, divide the dough in 6 equal pieces.

Take each piece and roll in your palms first to make a smooth ball.

Then roll it with a rolling pin keeping the thickness to 1 mm throughout.

Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.

With a brush or with your finger tips, spread some water all over the edges.

Join the two straight ends forming a cone shape.

Press the edges so that they get sealed well.

Stuff the prepared samosa cone with the prepared potato-peas stuffing.

Pinch a part on the edge (check the video &amp; photos). This helps the samosa to stand once it is shaped.

Press both the edges. Be sure there are no cracks.

Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Assembling &amp; shaping

Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa &amp; quickly reduce the flame to low.

Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.

Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.

Add the samosa and then lower the flame, thereby decreasing the temperature of oil.

This way fry all the samosa in batches.

Frying Samosa

Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.

They can also be served with a yogurt dip or plain raita. Another way is to serve it with  chana masala (chickpea curry).

We usually pair samosa with masala chai or ginger chai.

Even bread or pav (Indian bread rolls) can be served with it.

Whatever you serve samosa with, remember to have hot masala chai with it.

Serving suggestions

Crunchy Aloo samosa, a vegan version of the popular Indian snack. Delicious and is perfect with Indian Tea.

Punjabi Aloo Samosa Recipe

600 gm boiled potato

coriander powder

chili

ginger powder

black pepper powder

garam masala powder

Enough oil fry the samosas

water

In a bowl, add all the ingredients (except water and mix well).

Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.

Cover the dough and let it rest for 20 to 30 minutes.

MAKING THE DOUGH

In a large pan, add oil, and when hot, add the spices, salt,green chili, and coriander—Fry for a few seconds.

Mash the potato leaving few small chunks and add it to the previously fried spices.

Cook the mixture for two minutes on medium heat.

Turn off the heat and allow the filling to come to room temperature.

MAKING THE FILLING

Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won’t need flour to roll this dough).

Use a knife to cut the circle in half.

Take one-half and fold into a cone — seal along the fold.

Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.

Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn’t open while frying but make sure to pinch firmly). Now you should have a triangle-shaped samosa. Repeat this step with the rest of the dough and filling.

Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.

In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.

PREPARING THE SAMOSA

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