punjabi samosa recipe
punjabi samosa recipe with step by step
I love samosas and regularly buy them from outside. actually, i have eaten samosas from all over india.
two ways of deep frying the samosa to get the flaky crust:
1. frying samosa once – in this method, heat the oil to high temperature and then slid the samosas gently into the hot oil. as soon as you add the samosa to the hot oil, reduce the flame to low and now fry the samosa on low flame. this will make sure that the samosa does not absorb too much oil.
2. double frying the samosas – this is a little lengthy method and the one which i will suggest you to try while making samosas at home. in this method the samosas are very lightly fried not allowing them to become golden. just that the dough cooks and thats it.
an alternative method to bake instead of frying:
3. baking the samosas – i also baked the samosas. there was not much difference in the taste. but texture wise, i find the fried samosa better than the baking method. from health perspective, baking method is better. i baked at 180 degrees C for about 32 mins.
few points to remember for the samosa dough crust:
1. enough fat or moyen should be added to the flour. one of my friends suggested 1/5th of fat to 1 part of flour in weight. i have reduced the amount of fat in this recipe.samosa filling:
1. i personally like the punjabi samosa which is served in north india. in this peas and potatoes are the main ingredients and the filling is not crushed to a smoothness. the aloo or potato pieces are soft but intact and there are few green chili pieces also in the filing.
2. in some places, they add raisins also in the filling which gives it a little sweet taste in between. sometimes cashews are also added.
3. in some places, the filling is totally mashed unlike the punjabi samosas.
4. if the green chilies are not added in the samosa filling then fried green chilies are usually served separately.
5. some people also add ginger garlic paste and on few rare occasion, i have found chopped carrots pieces also in the filing.
my personal choice will always be a punjabi samosa. the filling for a punjabi samosa also has to be equally good. i have mentioned two potato-peas stuffings in the recipe details. in the first one (also shown in the step by step pics) i have freshly ground the spices. the second filling recipe is a bit quick and easy. both the stuffing recipes are adapted from my home science notes.
2. the amount of water added depends on the quality of the flour.
3. don’t roll the samosa crust too thick otherwise it will take too much time to brown it and it will become hard while frying on low heat and secondly heat will not go inside and the filling will not be cooked properly.
4. also don’t roll the samosa too thin, so that it is not able to contain the potato stuffing. so remember these points to roll the samosa dough.
samosa recipe -
makes about 6 samosas
PREP TIME
45 mins
COOK TIME
45 mins
TOTAL TIME
1 hour 30 mins
punjabi samosa - a classic & popular indian snack stuffed with spiced potato peas filling.
AUTHOR: Vikrant
RECIPE TYPE: snacks, starters
CUISINE: north indian, punjabi
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the samosa pastry:
2 cups maida or all purpose flour
2tbsp ghee or oil
3-4tbsp water (i added 4tbsp + 1 tsp water)
1 tsp carom seeds (ajwain)
salt as required ( i added ¾ tsp salt)
oil for deep frying
for the samosa stuffing 1:
3 medium sized potatoes/aloo
¾ to 1 cup green peas/matar, fresh or frozen
1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
½ tsp cumin seeds (jeera)
¼ tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
½ tbsp oil
salt as required
whole spices to be ground:
¼ inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
½ tsp cumin (jeera)
½ tsp fennel seeds (saunf)
1 tsp coriander seeds
2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
for the samosa stuffing 2:
3 medium size potatoes
¾ to 1 cup peas/matar, fresh or frozen
1 green chili and ½ inch ginger made in a paste or chopped finely
¾ tsp garam masala powder
¼ or ½ tsp red chilli powder
1 tsp dry mango powder (amchur)
1 tsp fennel powder (saunf powder)
1 tsp coriander powder (dhania powder)
¾ tsp cumin seeds (jeera)
2 tbsp chopped coriander leaves (dhania patta)
2 to 2.5 tsp oil
salt as required
lets start step by step samosa recipe:
preparing the samosa pastry:
1. take the all purpose flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
2. with your fingertips rub the ghee in the flour to get a breadcrumb like consistency. the whole mixture should lump together when gathered.
3. add 1 or 2 tbsp water.
4. begin to knead adding water as required.
5. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30 mins.
preparing the potato peas stuffing for the samosa:
6. dry roast the spices till aromatic in a pan stirring often. let them cool.
7. in a dry grinder or coffee grinder, powder the roasted spices.
8. steam or boil the potatoes and peas till they are cooked.
9. peel and chop the potatoes in small cubes
10. in a pan, heat oil. splutter the cumin. add the ginger-green chili paste. saute for some seconds.
punjabi samosa recipe with step by step
I love samosas and regularly buy them from outside. actually, i have eaten samosas from all over india.
two ways of deep frying the samosa to get the flaky crust:
1. frying samosa once – in this method, heat the oil to high temperature and then slid the samosas gently into the hot oil. as soon as you add the samosa to the hot oil, reduce the flame to low and now fry the samosa on low flame. this will make sure that the samosa does not absorb too much oil.
2. double frying the samosas – this is a little lengthy method and the one which i will suggest you to try while making samosas at home. in this method the samosas are very lightly fried not allowing them to become golden. just that the dough cooks and thats it.
an alternative method to bake instead of frying:
3. baking the samosas – i also baked the samosas. there was not much difference in the taste. but texture wise, i find the fried samosa better than the baking method. from health perspective, baking method is better. i baked at 180 degrees C for about 32 mins.
few points to remember for the samosa dough crust:
1. enough fat or moyen should be added to the flour. one of my friends suggested 1/5th of fat to 1 part of flour in weight. i have reduced the amount of fat in this recipe.samosa filling:
1. i personally like the punjabi samosa which is served in north india. in this peas and potatoes are the main ingredients and the filling is not crushed to a smoothness. the aloo or potato pieces are soft but intact and there are few green chili pieces also in the filing.
2. in some places, they add raisins also in the filling which gives it a little sweet taste in between. sometimes cashews are also added.
3. in some places, the filling is totally mashed unlike the punjabi samosas.
4. if the green chilies are not added in the samosa filling then fried green chilies are usually served separately.
5. some people also add ginger garlic paste and on few rare occasion, i have found chopped carrots pieces also in the filing.
my personal choice will always be a punjabi samosa. the filling for a punjabi samosa also has to be equally good. i have mentioned two potato-peas stuffings in the recipe details. in the first one (also shown in the step by step pics) i have freshly ground the spices. the second filling recipe is a bit quick and easy. both the stuffing recipes are adapted from my home science notes.
2. the amount of water added depends on the quality of the flour.
3. don’t roll the samosa crust too thick otherwise it will take too much time to brown it and it will become hard while frying on low heat and secondly heat will not go inside and the filling will not be cooked properly.
4. also don’t roll the samosa too thin, so that it is not able to contain the potato stuffing. so remember these points to roll the samosa dough.
samosa recipe -
makes about 6 samosas
PREP TIME
45 mins
COOK TIME
45 mins
TOTAL TIME
1 hour 30 mins
punjabi samosa - a classic & popular indian snack stuffed with spiced potato peas filling.
AUTHOR: Vikrant
RECIPE TYPE: snacks, starters
CUISINE: north indian, punjabi
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the samosa pastry:
2 cups maida or all purpose flour
2tbsp ghee or oil
3-4tbsp water (i added 4tbsp + 1 tsp water)
1 tsp carom seeds (ajwain)
salt as required ( i added ¾ tsp salt)
oil for deep frying
for the samosa stuffing 1:
3 medium sized potatoes/aloo
¾ to 1 cup green peas/matar, fresh or frozen
1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
½ tsp cumin seeds (jeera)
¼ tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
½ tbsp oil
salt as required
whole spices to be ground:
¼ inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
½ tsp cumin (jeera)
½ tsp fennel seeds (saunf)
1 tsp coriander seeds
2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
for the samosa stuffing 2:
3 medium size potatoes
¾ to 1 cup peas/matar, fresh or frozen
1 green chili and ½ inch ginger made in a paste or chopped finely
¾ tsp garam masala powder
¼ or ½ tsp red chilli powder
1 tsp dry mango powder (amchur)
1 tsp fennel powder (saunf powder)
1 tsp coriander powder (dhania powder)
¾ tsp cumin seeds (jeera)
2 tbsp chopped coriander leaves (dhania patta)
2 to 2.5 tsp oil
salt as required
lets start step by step samosa recipe:
preparing the samosa pastry:
1. take the all purpose flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
2. with your fingertips rub the ghee in the flour to get a breadcrumb like consistency. the whole mixture should lump together when gathered.
3. add 1 or 2 tbsp water.
4. begin to knead adding water as required.
5. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30 mins.
preparing the potato peas stuffing for the samosa:
6. dry roast the spices till aromatic in a pan stirring often. let them cool.
7. in a dry grinder or coffee grinder, powder the roasted spices.
8. steam or boil the potatoes and peas till they are cooked.
9. peel and chop the potatoes in small cubes
10. in a pan, heat oil. splutter the cumin. add the ginger-green chili paste. saute for some seconds.
11. add the peas, asafoetida, red chili powder & the freshly ground spice powder. saute for 1-2 mins on a low flame.
12: add the cubed potatoes and salt. stir and saute for 2-3 mins more.
13: keep the stuffing aside covered with a lid. check the taste and add more red chili powder or salt if required.
preparing & shaping the samosa:
14: the dough after 30 mins. knead the dough lightly again.
15: divided the dough into pieces.
16: take each piece and roll in your palms first. then roll it with a rolling pin keeping the thickness neither thin nor thick.
17: cut with a knife or a pastry cutter through the center of the samosa pastry.
18: with a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
19: join the two ends bringing the watered edge on top of the plain edge
20: press the edges well, so that they get sealed. it will look like a cone.
21: the samosa cone is ready to be stuffed with the potato-peas stuffing.
22. stuff the prepare samosa cone with the prepared potato-peas stuffing.
23: apply or brush some water on the top cone edge. pinch a part in the edge
24: press both the edges. be sure there are no cracks. the edges should be joined very well so that the stuffing does not come out while frying.
25: prepare all the samosas this way and keep covered with a moist kitchen napkin.
26: 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 3-4 of the prepares stuffed samosas & then reduce the flame to low.
27: turn over in between and fry the samosas till golden on a low flame.
28: drain samosas on paper towels to remove excess oil.
serve samosas hot or warm with coriander chutney, saunth (tamarind chutney) or tomato sauce. in north india, they also serve punjabi chole with samosa.
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