Easy & Best Punjabi Samosa Recipe

Easy & Best Punjabi Samosa Recipe

Discover how to create the ideal crispy, flaky, and tasty samosas at home with the help of this simple recipe post and video. A popular deep-fried snack throughout Asia, the Middle East, and India is the samosa, which is filled with potatoes. They came to India via the merchants, who brought them from the Middle East. In South Asian countries today, samosas are among the most popular snacks. Everybody loves to dip those crispy, crunchy samosas into a bowl of delicious tamarind, coriander, or mint chutney and savour the taste.

Tasty Punjabi Samosa Recipe

Samosa : What is it? A samosa is a deep-fried pastry stuffed with a spicy mixture of herbs, spices, and potatoes. These can also occasionally be cooked with minced beef (keema). In India, samosas are among the most popular snacks. Everyone adores them and they are really popular.

Samosas are a common sight on the streets, in restaurants, and even in cafés as a party snack. They are particularly delicious as an Iftar snack during Ramadan and Holi, the Indian celebration of colours.

For health reasons, we often steer clear of fried appetisers in cafés and restaurants. My kids would constantly ask for samosas, so I learned how to make them years ago. If you follow the instructions carefully, especially for preparing the crust, creating them at home is rather simple.

This is a post where I give a recipe for Samosas with potato filling. You can use this Keema recipe for the stuffing to create Keema Samosas as well. The Punjabi Chef Harpal Singh is the source of this recipe for samosas.

Preparation Steps For Making Punjabi Samosa

Step 1 : Clean and boil 500 grammes (1.1 pounds, or around 3 to 4 medium) of potatoes until they are just tender. I cut them in half, cleaned, skinned, and pressure cooked them for one whistle over a medium heat. The potatoes need to be cooked through but not mushy.

You may also pressure cook them in an instant pot by using the following timings: tiny potatoes take five minutes, medium potatoes take seven minutes, and giant potatoes take ten minutes. I pressure cooked them for eight minutes this time around for the video.

Step 2 : Let the potatoes cool before chopping them. Put away.

Instructions For Making Punjabi Samosa Recipe

  • Potatoes should be boiled just till tender but not mushy. They can be boiled in a stove, pot, or steamer. (see the notes)
  • Don’t mix them up; crumble them. Put away.
  • Prepare the dough for the samosas (or use frozen puff pastry sheets).
  • In a mixing dish, stir together flour, oil, salt, and carom seeds.
  • To thoroughly integrate the oil or ghee, rub the flour between the palms for two to three minutes.
  • Using your fingers, push down on a handful of flour. It must maintain its form and not crumble.
  • Gradually incorporate the water into the flour mixture until a firm dough forms. The dough should be firm rather than mushy. For 25 to 30 minutes, cover and let it rest.

Steps For Making Punjabi Samosa Dough

Step 3 : Add to a basin for mixing :

IngredientsValue
all-purpose flour (organic maida)2 cups
ajwain (carom seeds)¾ teaspoon
salt¾ teaspoon
oil or ghee (4 tablespoons)¼ cup

Step 4 : Thoroughly combine everything. For two to three minutes, thoroughly rub the flour between your palms to fully mix the oil. The flour should resemble breadcrumbs after this stage. A handful of this flour should form or retain its shape when pressed down in your palm. If it doesn’t collapse, the oil has been well-incorporated.

Step 5 : Add 4 tablespoons of water, then start to shape the dough into a ball, adding more as necessary. I put a total of 4 + 2 teaspoons of water.

Step 6 : The dough should be dry, firm, and not sticky. For 25 to 30 minutes, cover and let it rest.

Instructions For Making Punjabi Samosa Dough

  • Heat some oil in a pan. Include cumin seeds.
  • Add the green chilies and ginger after they start to sear. Fry ginger for 30 to 60 seconds, or until it begins to smell delicious.
  • After that, sauté the green peas for two minutes.
  • Add the fennel powder, cumin powder, garam masala, red chilli powder, and optional chaat masala. Simmer for thirty seconds.
  • Add potatoes next, then season with salt. For two to three minutes, mix and sauté. Add the coriander leaves and let cool.
  • If necessary, taste and add additional salt. Add the lemon juice now if using it.

Steps For Making Potato Stuffing

Step 7 : In a pan, heat 1 tablespoon of oil or ghee. Add ¾ teaspoon of cumin seeds next.

Step 8 : Add 1 tablespoon of minced ginger and 1 to 2 chopped green chilies when the seeds start to sputter. For 30 to 60 seconds, sauté. Next, sprinkle in some hing. Optional : Add some chopped cashews and toast them until they get golden.

Add the green peas and sauté for 30 seconds. Saute for a minute or two. Add potatoes next.

Step 9 : Include the powdered spices :

IngredientsValue
Kashmiri red chili powder (adjust to taste)¾ teaspoon
salt (adjust to taste)½ teaspoon
garam masala¾ to 1 teaspoon
cumin powder½ teaspoon
amchur powder (dried mango powder) or chaat masala (adjust to taste)½ teaspoon
fennel powder (optional, saunf powder)½ teaspoon

Add the green peas and sauté for 30 seconds. Saute for a minute or two. Add potatoes next.

Step 10 : Cook the whole potato masala for two to three minutes, or until the potatoes and spice powders are nicely combined. Pour in ¼ cup of finely chopped coriander. Taste and adjust the salt as necessary.

Leave it to cool. Add lemon juice at this point if you haven’t used amchur or chaat masala.

Instructions For Making Punjabi Samosa Potato Stuffing

  • Work the dough slightly by kneading it. Roll each of the five pieces into balls. Shut the dough off.
  • After smearing the rolling surface, flatten a ball. Pour some oil on it.
  • Start rolling until you have an oval that is 8.5 inches long and 6.5 inches broad. It shouldn’t be too thick or thin.
  • Split it in half. Two pieces equal two samosas. Roll it lightly to make the edges thinner if they are too thick.
  • Water should be applied to one portion’s straight edge (cut side first). When you have a cone, join the edges. To seal the cone from the inside as well, gently press down.
  • Potato masala should be poured into the cone and pushed inside with your finger. Apply copious amounts of water to the remaining two edges.
  • Pinch the edges together to seal them together after bringing them together. Make a pleat on one side if you would rather make a standing samosa. Reposition the pleat and cinch the edges together to seal it.
  • Verify that the samosa has a tight closure. To stop them from drying, cover them with a towel.

Steps For Making Punjabi Samosa

Step 11 : Knead dough for an additional three to four minutes after 25 to 30 minutes. The dough must not be mushy, but rather firm. Split the dough into five equal halves.

Step 12 : Apply oil to the rolling board or counter. Set the ball down.

Step : 13 Roll it into a uniform, oval-shaped layer. My measurements were 6.5 inches broad by 8.5 inches long. It must be just the right amount of thickness.

Step : 14 Split it in half down the middle.

Step : 15 Because all-purpose flour compresses the roti slightly, I like to roll it out again softly. Roll a little bit if you think the edges are too thick.

Step : 16 Using your finger, dab the straight edge with water.

Step : 17 Join the edges to create the cone-shaped object seen in the image. Adhere the edges tightly. To ensure security, insert the edge from within the cone as well.

Step : 18 Spoon the potato masala inside the cone. Apply little pressure with a small spoon.

Step : 19 Wet the edge with water.

Step : 20 Use adhesive to ensure a tight seal. As seen in the picture, create a pleat on one of the sides. Please have a look at the alternative but comparable strategy I demonstrated in the video.

Step : 21 Push the pleat up and to one side. Ensure that the seal on your samosa is tight. To seal the edges, firmly pinch and press down on them.

Step : 22 A properly positioned samosa will result from doing this. Completely prepare all of the samosas. If you would rather bake them, set the oven’s temperature for 20 minutes to 180 C or 360 F. After giving them a good coating of oil, bake them for 30 to 40 minutes, rotating them after 15 minutes.

Simply prepare five to six samosas and deep-fry them. Fry the first batch of samosas and prepare the remaining ones. The samosas won’t dry out in this method.

Instructions For Making Punjabi Samosa

  • Work the dough slightly by kneading it. Roll each of the five pieces into balls. Shut the dough off.
  • After smearing the rolling surface, flatten a ball. Pour some oil on it.
  • Start rolling until you have an oval that is 8.5 inches long and 6.5 inches broad. It shouldn’t be too thick or thin.
  • Split it in half. Two pieces equal two samosas. Roll it lightly to make the edges thinner if they are too thick.
  • Water should be applied to one portion’s straight edge (cut side first). When you have a cone, join the edges. To seal the cone from the inside as well, gently press down.
  • Potato masala should be poured into the cone and pushed inside with your finger. Apply copious amounts of water to the remaining two edges.
  • Pinch the edges together to seal them together after bringing them together. Make a pleat on one side if you would rather make a standing samosa. Reposition the pleat and cinch the edges together to seal it.
  • Verify that the samosa has a tight closure. To stop them from drying, cover them with a towel.

Read More : Best Homemade Veggie Burger Recipe

Final Steps For Frying Punjabi Samosa

Step 23 : Preheat an oil-filled pan for deep-frying. The oil shouldn’t be smoke- or flame-hot. I think it’s halfway hot. A tiny piece of dough should be added to the oil when it is just beginning to heat up.

It must increase gradually, and there shouldn’t be any bubbling or sizzling of the oil. Only little bubbles should be seen. It’s the perfect temperature now. (The dough won’t rise right away and get golden.)

Step 24 : Slide the samosas slowly and one at a time. You should notice little bubbles rising gently after adding them to the boiling oil. There shouldn’t be any sizzling sounds, unlike with typical deep-fried treats.

As many as you are able to add. Usually, I can cook five at once. Keep them alone for a few minutes. When they emerge later, continue to toss them often and cook them evenly until they turn golden.

Once the crust starts to solidify about the halfway point, turn up the heat to medium.

Step 25 : Take it slow. Fry them till golden, which will take a long time. Fry till brown and crisp, taking your time. (see the video). Once the samosas are golden, take them out and place them on a kitchen towel or colander. Lower the temperature to room temperature before adding the subsequent batch by fully reducing the heat.

Samosas should be served with tomato sauce, sweet tamarind chutney, or mint chutney.

Instructions For Frying Punjabi Samosa

  • Once you’ve prepared five samosas, start heating the oil to a medium temperature.
  • Oil must be somewhat heated, but not scorching. When a piece of dough is thrown into the oil, it shouldn’t pop or rise right away. Rather, there should be little bubbles in the oil, and it will take some time for the dough to rise to the top. It’s the perfect temperature now.
  • Add as many samosas as you can gently to the oil, and cook them for a few minutes (approximately 10 to 12 minutes) on low heat without stirring.
  • Turn the flame up to medium after the crust solidifies. After turning them over, cook them till brown and crispy.
  • Prepare the remaining samosas while the first batch fries.
  • Take out and place on a sieve the golden-fried ones. Before frying the next batch, let the oil to slightly cool.
  • Samosas should be served with tomato sauce, sweet tamarind chutney, or mint chutney.

Read More : Best Garlic Bread Toast Recipe

Instructions For Baking Punjabi Samosa In Oven

  • For around 20 minutes, preheat the oven to 180 C, or 360 F. After liberally brushing each samosa with oil, arrange them on a dish that has been ready. Bake them for thirty to forty minutes.

Instructions For Frying Samosa In Air Fryer

  • Brush or mist your samosa with ghee or oil. If necessary, preheat your air fryer for seven minutes at 360 degrees Fahrenheit (180 degrees Celsius).
  • After placing the samosas in the air fryer basket or tray, give them a minimum of one inch between each other.
  • After 12 minutes, flip them over and continue airfrying for an additional 5 to 6 minutes, or until they are crisp and golden. (In an unheated air fryer, air fry for the same amount of time at 370 F or 190 C.)
  • When needed, give them a ghee or oil brushing.

Tips For Making Punjabi Samosa Recipe

Crispy and flaky with hardly any bubbles or blisters, a superb samosa should be.

Fats (oil or ghee) : To produce flaky and crispy samosas, the quantity of oil added to the flour is crucial. The samosa crust will get hard if there is insufficient oil. Don’t cut back on the oil that the recipe calls for.

Crumb oil & flour : The secret to creating a flaky crust is to massage the oil into the flour. Mix the flour and oil together until the mixture resembles breadcrumbs.

Dough texture : Unlike roti dough, which should be soft, samosa dough must be hard. Only use water as necessary. If the dough has too much moisture, it will create many small air pockets in the crust, which will keep the samosas from being crispy.

Read More : Easy Air Fryer French Fries Recipe

Dough resting and kneading : When the dough is prepared, it doesn’t need to be kneaded. However, it must rest. It has to be thoroughly kneaded for three to four minutes after resting. It has to be tight and rigid; it shouldn’t turn smooth. Thus, avoid overkneading it.

When rolling the dough, it must be rolled to the proper thickness. Verify the thickness in the video. When frying, thin layers will shatter the samosas. If it’s too thick, the samosas won’t cook.

Samosas must be cooked at a low heat in oil that is only slightly hot. Cooking it on high heat or in really hot oil is not recommended. If not, the samosas won’t cook through and get crispy. A piece of dough placed into the oil shouldn’t instantly sizzle or bubble up. After 30 to 40 seconds, very little bubbles should appear. It’s the perfect temperature now.

Tip For Making Perfect Samosa Dough Crust

In the event that you want to duplicate or quadruple the recipe, this is helpful.

You can use up to 200 grammes of fat (oil or ghee) for every kilogramme of flour. Exceeding this limit might shatter the crust. overly little fat in the dough might result in a crust that is overly hard.

FAQs On Punjabi Samosa Recipe

My samosas turned hard—why ?

Hard crusts are produced when wheat and oil are combined insufficiently.

Why did they become greasy ?

If you create the dough with more water than is necessary, the dough will be soft and the crust will be greasy.

Can I make the crust with spring roll sheets ?

Yes, you may create the samosas with puff pastry or spring roll sheets.

Read More : The Best Meatballs Pizza Recipe

Why are there so many bubbles and blisters on the crust ?

Plenty of bubbles or blisters on the crust can result from frying them in extremely hot oil or from using too much moisture in the dough.

How are Samosas baked ?

It is possible to bake samosas. But the best-tasting samosas are fried. I’ve tried baking them for 35 to 40 minutes at 340 to 360 F/170 to 180 C in a preheated oven after liberally coating them with oil. While still excellent, the outcomes were not as good as the fried ones.

Use ready-made, frozen puff pastry sheets from the shop if you are eager to make them. Make a square out of each sheet. Using a circular cutter, cut each sheet into 4 or 5 roundels. Next, cut each in half. Next, utilise them as directed in the recipe that follows.

Can I use atta or whole wheat flour ?

You sure can. However, I would recommend all-purpose flour for the greatest outcomes. Wheat flour samosas are thick and fragrant with nuts.

All-purpose flour or wheat flour ? Which is superior to make samosas ?

Although I tried using wheat flour as well, the outcomes weren’t very good. You may use wheat flour if you’re all about eating healthily and have given up on all-purpose flour.You may alternatively use half all-purpose flour and half wheat flour, although all-wheat flour does result in hard, unsatisfactory samosas. Here, I’m using organic all-purpose flour. Prefer organic flour, or at the very least unbromated flour, for health reasons.

Final Thoughts

The crisp-fried Indian appetiser known as Punjabi samosas are filled with spicy potato peas. These flavor-filled, crispy and flaky samosas are made with this recipe. Accompany them with either mint chutney or green chutney. These can also be baked or air-fried.

Read More : Easy Homemade Chicken Nuggets Recipe

Crushed spices : The filling of punjabi samosas often consists of crushed coriander and fennel seeds. Using them here has not happened since my kids don’t want to bite into the entire spices. One tsp of coriander seeds and half a tsp of crushed fennel seeds can be used. Stir them into the first tempering, with the cumin.

Boiling potatoes : They should be firm and cooked through, not mushy. If using a pressure cooker on the hob, cook for four to five whistles. Since I was using medium-sized potatoes, I pressure boiled them for eight minutes in the instant pot.
One medium onion may be added to the filling. But it’s really not necessary. Once the spices have been tempered, add the finely chopped onions and sauté them until they turn light brown.

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