Best Samosa Recipe | How To Make Samosa Recipe Step By Step | Punjabi Samosa

Punjabi Samosa…yum, its simply yum! Yes, Punjabi samosa is one of my most favourite snack to munch on any time of the day. Though you may find samosa in every part of the country now a days, but it is still hard to get the best samosa anywhere. Being in Bangalore past 10 years, hardly any street food joint has impressed my palette with those crisp chatpata yum perfectly fried samosas that I get in my home town. Its high time now to make perfect Punjabi Samosas at home than simply sit, wait and drool on those best samosas from my native.
Making samosas at home is not at all an onerous task, but yeah it does requires few important points and critical steps to remember  to simply get the best samosas at home. I have made mini or small samosa, its all your choice to make them big, medium or small. I have mentioned them all in the process of making it. Do try this and I am absolutely sure this  crisp delicious Punjabi Samosa will drive you crazy to munch on them more and more..Let’s get started on how to do it…

I had served this Punjabi samosa with Mint coriander chutney and Khajoor imli ki chutney 

Ingredients:-
For the dough:
300 gms, maida (all purpose flour)
4 tbsp, ghee or oil
1 tsp, ajwain (carom seeds)
Water for kneading
Salt to taste
Oil for frying.
For the filling:
2 cups, boiled potatoes, roughly mashed (do not overmash it, let the pieces be in)
½ cup, green peas
1 tsp, aamchur (dry mango powder)
3 tbsp, cashew nuts, roughly broken
½ tsp, cumin seeds
1 tbsp oil
Salt to taste
Dry roast and grind to coarse powder:
1 tbsp, coriander seeds
1 tsp, cumin seeds
1 tsp, anardaana (pomegranate seeds)
3 to 4 nos, whole dried red chilies (I have used Kashmiri red chilies)

Method:-
For the Dough:
In a large bowl, add flour, ajwain, salt and ghee.  Start mixing using your fingers.

Mix to make it crumbly.  To test it, hold the crumbled mixture in your palm such that it should be bound enough to form a chunk. thats when its ready to add water in it to form a dough

Now add little water and knead it to a stiff dough.

Cover with a damp cloth and keep it aside for 30 mins

For the filling:
Heat 1 tbsp of oil.

Add cumin seeds and allow it to crackle.

Add green peas and sauté it for a minute.

Add broken cashews and toss until just light golden. Do not burn it.

Add potatoes, aamchur and roasted ground masala powder.  Mix well.

Add salt and mix.

Take it off the heat and allow the mixture to cool.

Assembling the Samosa:
After resting the dough, give it a good knead.

Divide the dough into equal balls depending upon the size of the samosas you prefer.

If you are making big samosas, divide the dough into around 3 inches of diameter balls and if you want to make mini samosas, reduce the size of the ball as needed.

Take one ball and roll out into an oblong shaped disc. I rolled out my dough balls to about the size of my palm as I made mini samosas. The rolled out discs should not be too thick or too thin.

Now with the knife, divide the rolled disc into 2 semicircles slitting through the centre.

Take one semicircle in hand, apply little water on the straight edges. Bring the straight edges together to form a cone. Press it well so that the filling doesn’t ooze out during frying.  This is most important point to take care of.

Fill the cone with the prepared samosa filling.  I added about 1 tbsp of filling for my mini samosas.  You can stuff it based on the size you prefer for the samosa.

Once its filled, make one pleat at the centre of the circled edge.  Apply little water on the inner edges and seal it very well to form the shape of the samosa.
Repeat the same for the rest of dough and filling. Pleating in the centre of the round edge will make your samosa to stand well and not droop down when kept on the serving plate or any flat surface

Now heat enough oil in a deep wok or kadhai.

Once the oil is just a little hot, (do not heat the oil too much. Ideally, the temperature of the oil should be just a little more than room temperature)

Drop in few samosas and fry them until they are brown from all sides, crisp and properly cooked within.  Keep stirring in between to provide proper all around the samosas.

Do not over crowd the kadhai while frying the samosas.

Each batch of samosas will take around 25 to 30 mins to fry.

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.

Take out the samosas and place them on absorbent paper.

Serve them hot and crisp with green mint coriander chutney and khajoor imli ki chutney