Today, I will show you how to make a perfect Punjabi samosa recipe at home each time!
I can confidently say that this is the best homemade Indian samosas you will ever make.
This post will teach you each thing in detail. Right from making the potato filling to samosa dough, and how to fold and fry them perfectly.
Samosa - A name that we Indians drool on. I am sure, almost every Indian loves eating it.
You go to any roadside tea stall, or dhabas or to a halwai, these are must on their counter. Because, samosa and chai is a lethal combination that literally nobody can resist eating it.
With some nice spicy green chutney, sweet tamarind chutney and those fried green chilies on the side, yummmmm! And, do not forget the garama garam (steaming hot) masala chai to go along.
Though, you may find it in every possible part of the country now a days. But, it is still hard to get that perfect crisp and flaky kinds in all the places.
I am here in Bangalore for almost 15 years. Yet, no street food joint here has amazed me or my palate with a nice samosa as the way it should be. Hard Luck!
Why I am saying this is, because the one we get in my hometown is just unbeatable. Those are the real good Punjabi samosas. I love it so much! That taste still lingers on my tongue, and I miss it so badly.
How can I just sit like that and only dream about those delicious aloo samosas from my favorite shop in my native. It's high time I better make them at home than to just sit and drool. Right?
I know, I am right here. 🙂
So, if you love eating the best flaky samosas with spicy potato and peas filling, then you should try this recipe at home.
I believe, these homemade ones will surely give those store bought samosas a good run for its money. They are so so good in appeal, texture, colour, shape and the most important - it's taste. You just won't look back!
About the recipe
By now, you must be knowing, how famous this street style Indian delicacy is.
Now, let's talk about what is a samosa actually?
Samosa is one of the most popular spicy Indian snack.
It is a baked or deep fried crispy and flaky pastry that is stuffed with a choice of filling.
The filling can either be of meat like lamb, chicken, fish. Or it can be filled with potatoes, peas, onions, paneer, cheese, mushrooms, or lentils.
The shape of the samosa may differ in every region. While we make it in triangular shape, it can be of half moon shape, a square pocket, moneybag shape (potli samosa) or in a cone shape.
It is known by various names in different countries. That is, samoosa, shingara, singada, samusa, sambusaq, samboosa are just to name a few.
In many parts of the world, it makes an amazing Iftar snack during the holy month of Ramadan. We love to eat keema samosas for the Iftar.
We grew up thinking that the samosas were originated in India. But, no, it's not!
Some 8 years back, I traveled to Middle Eastern countries for vacation. It was then, when I came to know about its actual origin. And that is the Middle East!
Samosa was brought to India during the Sultanate rule. At that time, it was made using meat, ghee, onions and nuts only.
Later on, it was modified and became popular as a vegetarian snack across the country.
I also have one variation with the chicken meat, for which you can find the recipe here.
Well, I am least bothered about its birth and birth place. All I know is that samosa is my pure love. That's it!
Many people think that making the samosa at home is tough. And with this fear, they won't even give it a try.
I would say, it is not as hard as you think. But, you need to keep few things in mind to get the perfect result every time.
And, if you follow these few main points, I am sure, you will master it soon.
For the dough
1. First and foremost point here to keep in mind is the flour to fat ratio. For every one cup of flour thats is 125 grams, always use 2 tablespoons of oil or melted ghee thats comes to 30 ml.
So, the very simple ratio that you can keep in mind is for 1 kg of flour always use only 240 ml of oil or melted ghee.
2. The another main point to follow is, the mixing of oil or ghee in flour. After adding the fat to the flour, always rub the flour for good 2-3 minutes using your fingers or palm.
The flour mixture should be crumbly. Now, to check the right consistency, hold some crumbled flour into your palm and close it to form a fist. The flour mixture should hold that closed fist shape.
3. To knead the flour, add little water and then knead. Here, the dough do not require too much water. For 1 cup of flour, 3 tablespoons of water is perfect.
4. Do not over work on the dough and the consistency should be tight and firm. We DO NOT want the soft dough here, it should be hard.
5. Always cover the dough with a damp kitchen towel. Let the dough rest for 30 minutes. Do not skip on this step.
6. Never ever use dry flour to roll the dough. Only if needed, apply little oil and then start rolling it.
7. Always roll the dough evenly, it should not be too thin or too thick. The 3 mm thickness of rolled dough works the best.
The thick rolled dough will take longer time to cook and very thinly rolled dough may break while filling or while folding.
Here is the another most important point to follow. Always, fry the samosa on low heat. The oil should neither be too hot nor medium or cold.
The oil should be warm, a little above the room temperature. Once you slide in the samosas, you should see the sizzle after 40-50 seconds. Thats the ideal temperature of the oil.
Further, fry them in batches. When the one batch of frying is done, wait for some time before adding the next batch.
Please be sure to let temperature of the oil come down to warm, then fry the next batch.
Moreover, frying them in hot oil on high heat will leave the samosa crust uncooked within. Also, you will see lot of blisters or bubbles on the crust. So, say a BIG NO to hot oil here!
Frequently Asked Questions
Which flour can we use to make the samosa and why?
Making the samosas using all purpose flour (maida) gives flaky and crispy crust.
Many people have asked me if they can use whole wheat flour or atta for this recipe. Yes, you can use it but the whole wheat samosa will have dense crust.
So, I would suggest you to use half maida and half atta to make the dough.
How to make no onion no garlic filling?
Well, if you see here I am sharing the Punjabi samosa recipe with you all. The Punjabi version do not contain onion or garlic. And so is this recipe. 🙂
But, if you like the taste of onion and garlic, then go on ahead, add some and make the filling. That's absolutely fine.
can we make this potato filling in advance?
Absolutely! In fact, I always make the filling a day before and store it in clean airtight box. The filling keeps very well in refrigerator upto 3 days.
Can we make it vegan?
Yes, absolutely! The Punjabi samosa recipe makes the use ghee for the dough. You just need to replace ghee with oil and it's vegan!
Why did the samosa turn out oily and soft after deep frying them?
The only reason that brings this concern is the consistency of the dough. Adding too much water to flour and then kneading it to a soft dough will make them oily and soft.
Knead the tight and stiff dough and the issue will be resolved 🙂
How to Store it?
The leftover fried samosas stays well on a counter for a day. But, if you want to store it little longer, then just place them in clean airtight container and refrigerate. In refrigerator, they stay well upto 3 days.
How to re-heat leftover samosa?
All you need to do is, pre heat the oven at 350 degrees. Place it in the oven and re-heat it for 5-7 minutes.
What can we make with leftovers?
First of all, in my home, it hardly stays for long. So, I have to make some extra samosas and hide it out of reach from my kids, lol!
Leftovers can be of great use here. You can turn it into lovely chole samosa chaat and enjoy with your family, friends and guests.
I usually make cold samosa sandwich for kid's snack box. Lightly toast the slices of bread with little butter.
Slather the toasted bread with sweet chutney or ketchup and green chutney. Place them in between the slices and its' done 🙂
Sometimes, I also top the leftover ones with ragda along with chutneys and enjoy it. It tastes yum!
Can we freeze the aloo samosa?
Of course! Fill and shape them, then place them in a single layer on a tray lined with parchment paper. Freeze them for 2 hours until firm.
Then, either pack them in an airtight freezer safe box or in a zip bag and freeze. They stay good upto 6 months.
I have deep fried them straight from the freezer, without thawing it. So, I should say that you really need not thaw them before frying.
Can we bake it in Oven?
Yes you can bake the samosa in the oven! Preheat the oven at 350 degrees for 15 minutes. Brush them with oil and bake it for 30 minutes on until golden and crisp.
Can we make them in Air fryer?
Yes! I have air fried them and trust me it tastes better than the baked ones. Here is how I did it.
Pre-heat the air fryer at 180 degrees for 10 minutes. Line the samosa in the air fryer basket and brush it with oil.
Air fry it for 15-20 minutes or until they are golden and crisp.
Step by Step instructions
Preparation of the masala powder
In a pan, add coriander seeds, cumin seeds, pomegranate seeds and red chilies. Dry roast until aromatic. Photo 1 & 2
Then, add it to grinder and grind it to a coarse powder. Photo 3 & 4
Making the potato filling
To begin with, heat oil in a pan. Add cumin seeds and let it to crackle. Photo 1
Then, add green peas and sauté it for a minute. Photo 2
Add broken cashews and toss until just light golden. Do not burn it. Photo 3
Now, add mashed potatoes, amchur, salt and roasted ground masala powder. Mix well. Photo 4
Cook for 1 minute and then take it off the heat. Let the mixture cool. Lastly, transfer the filling into a bowl and set it aside. Photo 5 & 6
Making the dough
To begin with, in a large bowl, add flour, ghee or oil, ajwain, and salt. Photo 11
Using you fingers or palm, start mixing the flour until crumbly.
To test it, hold the crumbled flour mixture into your palm such that it should be bound enough to form a chunk. Thats when its ready and you can add water in it to form a dough. Photo 12
Now, add little water and knead it to a stiff dough. Photo 13 & 14
Cover the dough with a damp cloth and keep it aside for 30 mins. Photo 15
After resting the dough, give it a good knead. Divide the dough into equal balls. I made 5 balls in total, and this will give 10 medium samosas. Photo 16
Rolling the dough
Take one ball and roll the dough in oblong shaped disc with the thickness of 3-4 mm. Photo 17 & 18
Now using a knife, divide the rolled disc into 2 semicircles slitting through the centre. Photo 19
Roll it a bit to stretch the edges. Take one semicircle and apply little water on the straight edge. Photo 20
To shape and fry the samosa
Bring the straight edges together to form a cone. Press the edge and seal it well so that the filling doesn’t ooze out during frying. This is the most important point to take care of. Photo 25
Fill the cone with the prepared potato filling. Then, press the filling slightly to push it down. Apply little water on the inner edges and make one pleat at the centre of the circled edge. Photo 26 to 28
Now, seal the edges very well to form the shape of the samosa. Photo 29 to 33
Repeat the same for the rest of dough and filling. Photo 34
Now heat the oil in a deep wok or kadhai. Once the oil is just a little hot, gently drop in the samosas one by one. Do not over crowd the pan while frying.
Keep stirring in between to provide proper heat all around the samosas. Each batch will take around 30 mins to fry.
Fry the them until they are golden brown from all sides, crisp and properly cooked within.
Finally, take them out and place on to an absorbent paper.
When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.
Serve them hot and crisp with your favorite chutneys and chai.
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This post has been updated from the archives, it was first published in November 2015.
Dry Roast and grind to a coarse powder
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Anardana (Pomegranate Seeds)
- 3 Dried Red Chilies
For Potato Filling
- 1 tablespoon Oil
- 1/2 teaspoon Cumin Seeds
- 1/2 cup Green Peas
- 3 tablespoons Cashew Nuts roughly broken
- 2.5 cups Boiled Potatoes (approx 600 grams) roughly mashed
- 1 teaspoon Dry Mango Powder (Amchur)
- Salt to taste
For the dough
- 250 grams All-Purpose Flour / Maida (2 cups)
- 4 tablespoons Ghee or Oil
- 1 teaspoon Ajwain (Carom Seeds)
- Salt to taste
- 6 tablespoons Water to knead the dough
- 4 tbsp Oil for frying the samosas
Preparation of the masala powder
- In a pan, add coriander seeds, cumin seeds, pomegranate seeds and red chilies. Dry roast until aromatic.
- Add it to grinder and grind it to a coarse powder.
Make the potato filling
- Heat oil in a pan. Add cumin seeds and let it to crackle.
- Then, add green peas and sauté it for a minute.
- Add broken cashews and toss until just light golden. Do not burn it.
- Now, add mashed potatoes, amchur, salt and roasted ground masala powder. Mix well.
- Cook for 1 minute and take it off the heat. Let the mixture cool.
Making the samosa dough
- In a large bowl, add flour, ghee or oil, ajwain, and salt.
- Using you fingers or palm, start mixing the flour until crumbly.
- To test it, hold the crumbled flour mixture into your palm such that it should be bound enough to form a chunk. Thats when its ready and you can add water in it to form a dough.
- Now, add little water and knead it to a stiff dough.
- Cover the dough with a damp cloth and keep it aside for 30 mins.
Rolling the dough
- After resting the dough, give it a good knead.
- Divide the dough into equal balls. I made 5 balls in total, and this will give 10 medium samosas.
- Take one ball and roll the dough in oblong shaped disc with the thickness of 3-4 mm.
- Now using a knife, divide the rolled disc into 2 semicircles slitting through the centre. Roll it a bit to stretch the edges.
- Take one semicircle in hand, apply little water on the straight edge.
How to shape and fry the samosa
- Bring the straight edges together to form a cone. Press the edge and seal it well so that the filling doesn’t ooze out during frying. This is themost important point to take care of.
- Fill the cone with the prepared potato filling. Then, gently press the filling slightly to push it down.
- Apply little water on the inner edges and make one pleat at the centre of the circled edge.
- Now, seal the edges very well to form the shape of the samosa.
- Repeat the same for the rest of dough and filling.
- Now, heat the oil in a deep pan or kadhai.
- Once the oil is just a little hot, gently drop in the samosas one by one.
- Do not over crowd the pan while frying.
- Keep stirring in between to provide proper heat all around the samosas. Each batch will take around 30 mins to fry.
- Fry the them until they are brown from all sides, crisp and properly cooked within.
- Take them out and place them on to absorbent paper.
- Serve hot and crisp samosas with your favorite chutneys and chai.
- When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.