Samosa recipe with step wise photos. Samosa or Punjabisamosa is a tea time snack that is loved by most across India. Samosa is found not only in big restaurants, cafes but also in local bakeries and in street side make shift carts. The stuffing insiade samosa varies from place to place though. The punjabi samosa recipe I am sharing here has potato stuffing whereas here in Tamil nadu the street side shops have these very delicious and spicy onion samosas also known as triangle samosa.
Punjabi samosa recipe, crispy and flaky outer pastry with tangy and spicy potato filling makes its appearance parties is very easy to make at home. Stuffing gets ready in no time and making the outer cover needs some practice.
Tips for making perfect crispy and flaky samosa recipe.
To get that crisp and flaky samosa,
1.correct amount of fat has to be added to the flour.
2. the dough should not be kneaded very hard. To maintain flakiness just bring the dough together with minimum water required
3. do not roll the samosa dough very thick or very thin.
4. To avoid air bubbles in the outer cover, correct tempertature has to be maintained while frying. My oil was very hot and there were tiny air pockets or bublles in my samosas.
5. You can also twice fry the samosa to get crispy ones without air bubbles.
Some frequently asked questions while making samosas.
1. how to make samosa dough
samosa dough is made of all purpose flour or maida along with required fat and salt. You may add some ajwain or carom seeds too while making samosa dough. You can use wheat flour to make samosa dough too.
2. can we make baked samosa?
Yes you can bake samosas easily. Once you prepare shaping and filling the samosas, arrange them in a greased baking tray. Brush with oil generously and bake in hot oven for 45 minutes at 170C. After 20 minutes, gently flip the samosas and bake again.
3. can we use different fillings in samosa recipe?
Yes samosas are made with various fillings in fact and potato stuffed samosa is just one of them. You can make mixed veg samosa, spicy onion samosa and some non veg options like keema samosa are also widely popular. Samosa pinwheels are a great choice too.
To make samosa recipe at home begin by making the pastry dough. You can make the dough and while it is resting we can quickly make the filling. This Punjabi samosa recipe is a no onion garlic one Samosas are traditionally deep fried, in fact double fried in few places. You can even make baked samosas, I have made baked samosas with great results.
To make flaky and crispy crust I have added hot oil to the dough. You can add cold butter or melted ghee too. Adding carom seeds/ajwain/omam is for flavor and it also helps in digestion. Making the filling for samosa is fairly easy and quick. it is a very simple peas-potato dry masala.
Here is how to make punjabi samosa recipe, do try and let me know!
step by step samosa re
Dough for samosa recipe
1. Take 1 1/2 cups maida, 2 tablespoons oil, 1/4 teaspoon ajwain seeds in a mixing bowl.
2. Mix well with finger tips till the mixture resembles crumbs.
3. Add 1/4 cup water and knead to a tight dough. Let the dough rest for 30 minutes.
Potato filling for samosa recipe
1. In the meanwhile pressure or steam cook 2 large potatoes and 1/2 cup green peas until soft. Peel and coarsely mash the potatoes. Let there be few potatoes pieces.
2. Heat a kadai and add 3 teaspoons oil. Add 1/2 teaspoon cumin oil and let it crackle. Add crushed ginger-green chilli and saute well.
3. Add the mashed potatoes and green peas. Saute well for few minutes.
4. Add salt, turmeric powder, coriander powder and garam masala. mix and saute well for 5 minutes.
5. Add amchur powder and mix well.
6. Remove to a bowl and set aside.
How to proceed with making samosa:
1. Divide the pastry dough into 4 equal portions.
2. Take one portion and place on a dusted working surface.
3. Roll it into a circle, it should neither be too thick nor very thin. If it is too thick, as I told before it will remain uncooked from inside. If too thin it will break while frying.
4.Make a straight cut in the rolled circle to get two semi circles.
5. Apply some water on the edges using a brush or finger tips.
6. Join the edges to make a cone. Fill 2-3 teaspoons of prepared filling and close and seal the edges. You can apply some water to seal the edges. Repeat the same with the remaining dough. keep the stuffed samosa cones closed until deep frying.
7. Heat oil for deep frying. Once the oil is hot, slide 2-3 samosa cones into the oil carefully. Now reduce the flame to medium. (If you fry in smoking hot oil the samosa will turn dark very fast and there will be bubbles).
8. Deep fry the samosas from both sides until golden brown. Drain on a kitchen towel.
9. Serve hot samosa with masala chai immediately.
Samosa recipe card below:
- For the dough:
- 1½ cups maida/all purpose flour
- 2 tablespoons oil/butter/ghee
- ¼ teaspoon ajwain/omam/carom seeds
- For potato peas filling:
- 2 large potatoes
- ½ cup fresh green peas
- 1 long green chilli
- ½ " ginger piece
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ⅛ teaspoon amchur/dry mango powder OR chaat masala powder
- ½ teaspoons cumin seeds
- 2 teaspoons oil
- Oil for deep frying samosa.
- To make dough:
- Take all the ingredients in a mixing bowl. Mix well till crumbs are formed.
- Add ¼ cup water and knead to a tight dough
- Keep it aside for 30 minutes.
- To make potato filling:
- Pressure or steam cook potatoes and peas until soft. Peel and coarsely mash the potatoes.
- Crush the ginger-chilli.
- Heat 2 teaspoons oil in a kadai.
- Add cumin seeds and let it crackle.
- Add crushed green chilli-ginger and saute well.
- Add potato-peas and saute well.
- Add salt, turmeric, coriander and garam masala powder. Mix well and saute for 5 minutes.
- Add amchur powder and chopped cilantro. Mix well and remove to a bowl.
- To make samosa:
- Take the kneaded dough and divide into 4 equal portions.
- Take one portion and place on a dusted working surface. Roll it into a circle.
- Make cut in the middle of the circle to get 2 semi circles. Apply some water over the edges.
- Take one semi circle and join the edges to make a cone.
- Stuff 2-3 teaspoons of prepared filling in the cone and seal the edges.
- Heat oil for deep frying. Slide 2-3 prepared cones in the hot oil and deep fry until golden brown from both sides.
- Drain excess oil and serve samosa hot
2.Do not knead the dough more. just bring the dough together and knead very gently.
3.You can add chaat masala powder if amchur is not available.
4. As mentioned in the recipe, the dough should not be rolled very thin or thick.