Punjabi Samosa Recipe
Punjabi Samosa Recipe with a step by step photo and video recipe.
Samosa is a favourite snack, especially in Punjabi households. If you visit any Punjabi family in Punjab during tea time they will surely serve you samosas.
Punjabi Samosa is a crispy and flaky fried pastry filled with spicy and flavourful potato stuffing. It is also possible to prepare a vegan samosa.
Every region in India has its own way of making samosas. In Madhya Pradesh, it is served as a breakfast and is famous street food. It can even be found all day long at some shops. In Indian kitty parties or kids birthday parties, samosas can be usually found on the menu. From kids to adults everyone loves it.
I like the flavour and aroma of Punjabi Samosa. The blend of spices makes it delicious and flavourful.
Samosas are said to have invented in the Middle- East and then came to India through business travellers.
Video Recipe –
Pre-preparation for Punjabi Samosa –
1. The perfect dough –
To make the perfect dough for samosa, it is important to do the shortening (adding oil or ghee) or adding moen (in Hindi) to the flour in the right quantity.
Add salt and ajwain (carom seeds) to flavour the dough. Knead the dough with chilled water and let it rest for 30 – 40 mins.
I use the mix of all-purpose flour and whole wheat flour. You can also use either all-purpose flour or whole wheat flour in full.
The all-purpose flour yields the flakiest crust.
2. The flavourful aloo stuffing –
Boil the potatoes and let it cool for the stuffing.
3. Perfect frying –
Keep all the spices and other ingredients ready and handy.
Other Snacks Recipes-
Things to keep in mind to make perfect Punjabi Samosa –
1. Shortening –
It is important to do the shortening (adding ghee or oil to flour for flake texture) to make a perfect dough.
Add oil or ghee to the flour and rub in between palms to get the crumb-like texture. Take the portion of the flour in your palm and form a wrist. The flour should bind well when you open the wrist.
2. Kneading the dough –
I prefer to knead the dough using chilled water. This will help in making crispy samosa. Do not overwork the dough. Knead the stiff dough.< strong>3. Resting the dough –
It is very important to rest the dough for good 30-40 mins. Make sure the dough doesn’t dry up. Cover it with a damp cloth.
4. Stuffing –
It is important to cool down the stuffing before filling in the dough. Also, make sure the stuffing does not have too much moisture.
5. Resting the samosas after stuffing –
Rest the samosas after filling. This will ensure there is no moisture in the dough and do not absorb too much oil while frying. It also helps in making samosa crispy.
6. Frying –
Deep fry the samosas on a low flame in medium-hot oil for perfect cooking inside-out. This also helps to get a smooth texture of the crust without any bubbles.
Variations of Samosa –
There are many variations that can be done in samosa. The potato stuffing can be prepared in many different ways. This is a Punjabi Samosa Recipe in which potatoes and mixed with peas.
You can also make paneer samosa. A vegetable samosa also tastes good with the mix of vegetable stuffing.
There are many options in the stuffing. Non-vegetarians also prefer making kheema samosa. These days Chinese Samosa is also prepared using vegetable stuffing with Chinese sauces.
Pizza Samosa is another variation with cheese, herbs, red chilli flakes and veggies.
FAQ?
1. Why my Samosas is not crispy?
To make crispy samosa it is important to mix oil or ghee in the right quantity in the flour before kneading.
2. Why is my samosa raw from the inside?
Frying samosas in very hot oil on a high flame will cook them from outside keeping them raw or undercooked from inside.
Always fry samosa on a low flame in medium-hot oil.
3. Why does my samosa have bubbles?
It is advised to fry the samosas in medium-hot oil. Frying in hot oil will cause bubbles or blisters on the crust.
Kneading a soft dough can also be the cause for the same.
4. How do you stop bubbles on samosa?
Deep fry the samosas in a medium-hot oil on a low flame till crisp brown to stop getting bubbles on the crust.
5. Why do my samosas turn oily?
Kneading a soft dough will consume too much oil making them oily. Add water is just enough quantity and knead the soft dough.
6. Why is my samosa hard?
Not adding enough oil or ghee in the flour while kneading dough will make the crust hard.
7. How do you keep raw samosas in the fridge? How to freeze or store samosa?
Place the samosa on a greased tray in the freezer until turns hard. Transfer them into a ziplock and freeze for up to 3 months.
Thaw them for 15-20 mins. before frying.
Baking the samosa –
If you are very health conscious and want to avoid eating fried samosas. You can bake samosa at 180 °C in a pre-heated oven for 30 – 40 mins or until golden brown.
You can also cook them in air-fryer without any oil.
Although I would suggest you fry samosas instead of baking. Fried samosas taste best.
How to serve samosa –
Samosa tastes best with mint-coriander chutney and tamarind sweet chutney. Serve along with fried green chilli and raw onion slices for best taste.
You can also make a samosa sandwich by stuffing samosa in between two pieces of bread. Apply green chutney on one side of the bread and tamarind chutney on the other side. Toast in a sandwich maker with butter or ghee.
Mumbai’s samosa pav is another famous variant to serve samosas.
Samosa Chaat also makes for a great snack or Indian chaat. This is also a great way to use leftover samosas.
More Potato Recipes –
Step by Step Recipe for Punjabi Samosa –
Samosa Dough –
1. In a mixing bowl add all-purpose flour, ghee, salt and carom seeds.
2. Mix well. Rub in between your palms to get a breadcrumb-like consistency.
3. Take some flour in your hand, form a wrist and it should bind well. If it doesn’t bind, add some more ghee or oil. (Refer video for better understanding)
4. Taking water in small quantity at a time, knead a stiff dough.
5. Cover the dough with a damp cloth and let it rest for 30-40 mins.
Prepare the aloo stuffing –
6. Dry roast cumin seeds, fennel seeds and coriander seeds.
7. Transfer to a mortar pestle. Let it cool and roughly ground it.
8. Heat oil in a pan. Add green chilli and cook for a min. on a low flame.
9. Add boiled or frozen green peas. Mix well and cook for 2-3 mins.
10. Next add turmeric powder, red chilli powder, coriander powder, roasted grounded powder (fennel seeds, coriander seeds & cumin seeds), dry mango (amchur) powder, black salt and salt to taste.
11. Mix everything well and cook for half a min.
12. Next, add boiled & mashed potatoes and mix well.
13. For freshness add coriander leaves and mix well.
14. Set aside and let it cool.
Shape & Stuff the Samosa –
15. Knead the dough again, and divide it into equal balls.
16. Roll out the dough ball into oval shape. Do not make it too thin or too thick.
17. Divide it into two equal halves. Apply water all over the edges to help it seal properly.
18. Bring the two ends of the straight edge, overlapping each other to form a cone shape.
19. Make sure to pinch the pointed end to seal it properly.
20. Fill the samosa with the potato filling. Do not over fill it.
21. Make a pleat on one edge by pinching the dough together.
22. Bring both the edges together to seal it properly.
23. Make sure there are no air bubbles in the samosa and it is well sealed.
24. Let the samosa rest for at least 10 mins before frying.
Frying Samosa –
25. Deep fry the samosas in medium-hot oil on a low flame till golden brown.
26. Strain excess oil on a kitchen towel.
27. Serve hot with chutneys of your choice.
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Punjabi Samosa
Equipment
- Kadai
Ingredients
For the dough -
- 1 Cup All-Purpose Flour Maida
- 1/2 Cup Wheat Flour
- Salt to taste
- 1 Tsp Carom Seeds Ajwain
- 3 Tbsp Ghee
- Chilled Water as required
For the Stuffing -
- 1 Tsp Coriander Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Fennel Seeds
- 2 Tbsp Oil
- 1 Tsp Green Chilli
- 1/4th Cup Peas
- 1 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1 Tsp Amchur Powder
- Roasted Grounded Spice
- Salt to taste
- Black Salt
- 1 Cup Boiled and Mashed Potato
- 2 Tbsp Coriander leaves
- Oil for frying
Instructions
Samosa Dough –
- In a mixing bowl add all-purpose flour, ghee, salt and carom seeds.
- Mix well. Rub in between your palms to get a breadcrumb-like consistency.
- Take some flour in your hand, form a wrist and it should bind well. If it doesn’t bind, add some more ghee or oil. (Refer video for better understanding)
- Taking water in small quantity at a time, knead a stiff dough.
- Cover the dough with a damp cloth and let it rest for 30-40 mins.
Prepare the aloo stuffing –
- Dry roast cumin seeds, fennel seeds and coriander seeds.
- Transfer to a mortar pestle. Let it cool and roughly ground it.
- Heat oil in a pan. Add green chilli and cook for a min. on a low flame.
- Add boiled or frozen green peas. Mix well and cook for 2-3 mins.
- Next add turmeric powder, red chilli powder, coriander powder, roasted grounded powder (fennel seeds, coriander seeds & cumin seeds), dry mango (amchur) powder, black salt and salt to taste.
- Mix everything well and cook for half a min.
- Next, add boiled & mashed potatoes and mix well.
- For freshness add coriander leaves and mix well.
- Set aside and let it cool.
Shape & Stuff the Samosa –
- Knead the dough again, and divide it into equal balls.
- Roll out the dough ball into an oval shape. Do not make it too thin or too thick.
- Divide it into two equal halves. Apply water all over the edges to help it seal properly.
- Bring the two ends of the straight edge, overlapping each other to form a cone shape.
- Make sure to pinch the pointed end to seal it properly.
- Fill the samosa with the potato filling. Do not overfill it.
- Make a pleat on one edge by pinching the dough together. (Watch the video for better understanding)
- Bring both the edges together to seal it properly.
- Make sure there are no air bubbles in the samosa and it is well sealed.
- Let the samosa rest for at least 10 mins before frying.
Frying Samosa –
- Deep fry the samosas in a medium-hot oil on a low flame till golden brown.
- Strain excess oil on a kitchen towel.
- Serve hot with chutneys of your choice.
