Punjabi Samosa

8 Samosas
1 hr 30 min

Punjabi Samosa are flaky and crunchy & is one of the most popular street food snack in North Indian cuisine. This triangular pastry like crust are filled with savory filling like potatoes, peas & some Indian spices.

Punjabi Samosa is a deep fried spicy & flaky in texture. There are many varieties of samosa recipes in the Indian cuisine, among which Aloo Samosa is a popular one which is served with tamarind chutney or green chutney. So I made a varieties of samosa but this is my personal favourite, it's simple and rest you can witness from the pic. It's really scrumptious & flaky at every bite

Instead of all purpose flour you can use pastry flour if available. Add ghee or butter to the flour for extra flavour instead of oil.

Don't make the dough soft, it should be firm and tight or else samosa will have air pockets. Always Fry samosa on a low to medium heat. If fried on high flame constantly then you will end up eating raw samosa from inside. Alternative of frying, you can bake samosa in a preheated oven at 180 degrees Celsius for 30 to 35 minutes or until the crust becomes crisp and golden.

You can enjoy hot Samosa with tamarind chutney, Coriander chutney or tomato ketchup.

Let's check out the Ingredients & recipe to make this delicious Samosa If you like this recipe then please comment down, I would love to read your thoughts!!!!

Recipe details
  • 8  Samosas
  • Prep time: 45 Minutes Cook time: 45 Minutes Total time: 1 hr 30 min
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Ingredients
For Samosa Pastry
  • 2 cups all purpose flour
  • 1 tsp carom seeds
  • 1/4 tsp salt
  • 6 tbsp oil or ghee or butter
  • 8 tbsp water or add as required
For Samosa Stuffing
  • 3 cups boiled potatoes
  • 1/2 cup green peas
  • 1 tbsp Oil
  • 1/4 tsp cumin seeds
  • 1/2 tsp crushed Ginger & green chilli
  • 1/2 tsp Red chili powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp Coriander powder
  • 1/4 tsp Garam Masala
  • 2 tsp coriander seeds
  • 1 tsp dry mango powder
  • Salt as required
  • 1 tbsp chopped coriander leaves
  • Oil for deep Frying
Instructions
For Samosa Pastry
Take the flour, carom seeds, salt in a bowl. Mix it well.
Add oil to the flour & with your fingertips rub the oil in the flour to get a breadcrumb like consistency.
The whole mixture should clump together when joined and not fall apart.
Add water gradually and knead to a firm dough.
Cover the dough with a moistened napkin and set aside for 30 minutes.
For Samosa Stuffing
Peel the boiled potatoes and choped into small cubes.
Heat oil in a pan. add the cumin seeds and crackle them.
Add crushed ginger & green chillies, Sauté for a few seconds until the raw aroma of ginger goes.
Add the green peas, red chili powder, coriander powder, jeera powder Garam Masala & dry mango powder.
Stir and sauté on a low heat for 1 to 2 minutes. Then add the potato cubes.
Mix well and sauté for about 2 to 3 minutes on low heat.
Set aside the potato filling aside to cool at room temperature.
For Shaping Samosa
After resting the dough for 30 minutes, divide the dough in 8 equal pieces.
Take each piece and roll in your palms to make a small ball.
Then roll it with a rolling pin to oval shape keeping the thickness to 1 mm throughout.
Cut with a knife through the center of the rolled samosa pastry.
To one half brush some water on the edges.
Join the two straight ends forming a cone shape then press the edges so that they get sealed well.
Stuff the potato filling in the prepared samosa cone.
Join the edges and form triangular samosa shape. Make sure there are no cracks in between.
Likewise prepare all the samosa and keep it aside.
For Frying Samosa
Heat oil for deep frying in a kadai.
Once the oil becomes hot, gently slide the samosa and fry at low to medium flame.
Turn over the samosa in between and fry them until golden brown.
Likewise fry them in batches, don't fry them at a time
Serve hot samosa with tamarind sweet chutney or coriander spicy chutney,
Tips
  • Instead of all purpose flour you can use pastry flour if available.
  • You can add ghee or butter to the flour for extra flavour instead of oil.
  • Don't make the dough soft, it should be firm and tight.
  • Fry samosa on a low to medium heat. If fried on high flame constantly then you will end up eating raw samosa from inside.
  • Alternative of frying, you can bake samosa in a preheated oven at 180 degrees celsius for 30 to 35 minutes or until the crust becomes crisp and golden.
  • You can also enjoy hot Samosa with tomato ketchup.
Manisha Mishra
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