Flaky and crunchy fried Samosa are some of the well-liked avenue meals snack in North Indian delicacies. They function a pastry-like crust however are full of savory and spiced potato and inexperienced peas for a hearty, scrumptious snack. This step-by-step recipe information will show you how to to make the flakiest, tastiest, completely finest Punjabi Samosa or Aloo Samosa from scratch!
About Samosa Recipe
What makes this the finest selfmade samosa recipe? My foolproof directions will assure that your potatoes and peas samosa are hearty with a wonderfully flaky, crispy crust.
I take advantage of a bit much less water than another recipes to make my dough, which creates an ever flakier and crave-able samosa crust. (That is additionally the trick I take advantage of to make samosa pie, which is a good non-fried various to conventional samosa.)
Plus, the filling in these Punjabi Samosa is simply implausible. It’s tremendous simple to arrange in a stovetop strain cooker or utilizing an Immediate Pot and in a pan on the range.
Inexperienced peas and potatoes are blended with basic Indian spices for a heat, satisfying stuffing that can hold you wanting extra.
With an ideal crust and comforting filling, this recipe is an actual winner! Give it a attempt to you’ll be amazed at how easy and enjoyable it’s to make samosa recipe from scratch at dwelling.
Our private favourite is and can all the time be a Punjabi Samosa which is what this recipe is all about. The basic potato and inexperienced peas stuffing on this recipe is customized from my cooking faculty notes.
I’ve additionally made a video which exhibits the shaping, stuffing and deep frying the Aloo Samosa. You’ll be able to take a look on the video, if the photographs don’t assist.
Step-by-Step Information
The way to Make Samosa
Under is my full step-by-step information with photographs for making the perfect Punjabi Samosa recipe from scratch.
You begin by making the savory filling and pastry dough. Then assemble the Aloo Samosa, fry, and revel in along with your favourite dipping sauces and chutneys!
Prepare dinner the Veggies
1. Step one is to prepare dinner the potatoes and peas for the savory and spiced filling.
- To prepare dinner the potatoes and peas in a stovetop strain cooker: Place 3 medium-sized entire potatoes (300 to 450 grams) and a pair of to 2.5 cups water in a 3 or 4 litre strain cooker. On prime of the potatoes fastidiously set a small trivet and strain cooker-safe bowl with ½ cup inexperienced peas. Stress prepare dinner for five to six whistles or 7 to eight minutes on medium to medium-high flame.
- If utilizing an Immediate Pot: Place 3 medium-sized entire potatoes within the metal insert of a 6 quart IP. Add 2 cups water. Place a trivet on prime of the potatoes, and on prime of the trivet set a bowl with ½ cup of inexperienced peas. Stress prepare dinner on excessive for 20 to 25 minutes.
2. For the stovetop strain cooker, take away the lid after all of the strain falls within the cooker.
For the Immediate Pot, do a fast strain launch after 5 to 7 minutes. Test with a knife or fork to see if the potatoes are cooked properly.
The knife or fork ought to have the ability to slide by simply if the potatoes are cooked correctly.
If the potatoes are undercooked, then prepare dinner them for a number of extra minutes utilizing the strain prepare dinner operate. As soon as completed, drain the potatoes and peas in a colander and put aside to chill.
Roast and Powder Spices
3. Subsequent, roast or toast the spices. This can assist to launch their flavors and shouldn’t be skipped!
To a small frying pan over low warmth add the next spices:
- ½ inch cinnamon stick
- 1 clove, elective
- 1 inexperienced cardamom
- 3 black peppercorns
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 teaspoons coriander seeds
Warmth the spices for just some minutes till fragrant, being cautious to not burn.
4. Take away the spices from the warmth and permit to chill utterly. Then, put them in a spice grinder or small mixer-grinder jar.
5. Grind the toasted spices to a semi-fine powder, and put aside.
Tip: In case you are pressed for time to roast and grind the spices, then I’ve an answer for you.
Combine 2 teaspoons floor coriander (coriander powder), ½ teaspoon floor cumin (cumin powder), ½ teaspoon floor fennel (fennel powder) and ½ teaspoon garam masala powder in a small bowl.
Add this ready spice combine at step 9 when the inexperienced peas and remaining floor spices are added.
Make Potato Stuffing
6. Peel the pores and skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.
7. In a small skillet, warmth 1 tablespoon oil. When the oil turns into medium scorching then cut back the warmth to low.
Crackle ½ teaspoon cumin seeds till aromatic. I used mustard oil because it actually provides a punch within the stuffing. You need to use impartial oil like sunflower oil, safflower oil, grapeseed oil or canola oil.
8. Hold the warmth on low and add 1 teaspoon finely chopped or minced ginger and a pair of teaspoons finely chopped inexperienced chillies. Sauté for a number of seconds till the uncooked aroma of ginger goes away.
9. Now you possibly can change off the flame or hold flame to a low. Then add the cooked inexperienced peas, ½ teaspoon pink chilli powder, 1 pinch of asafoetida (hing), the dry floor spice combine that we made and 1 to 2 teaspoons dry mango powder (amchur).
The mango powder is what provides the Punjabi Samosa filling its signature tangy taste that balances so properly with the savory, spicy flavors of the opposite stuffing elements.
10. Stir collectively and sauté for a minute. You’ll be able to add much less or extra dry mango powder relying upon private style.
I added 2 teaspoons as simply 1 teaspoon was not fairly sufficient bitter taste for me.
11. Subsequent add potato cubes, salt as required and 1 tablespoon chopped coriander leaves (also called cilantro) to the skillet.
12. Combine very properly and sauté for a minute. Test the style, and add extra of the spices, salt or dry mango powder if wanted.
Cowl and set the filling apart whilst you make the dough.
Make Samosa Pastry Dough
13. In a big mixing bowl mix 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).
14. Along with your fingers, combine the elements collectively till they make a breadcrumb-like texture that holds its form while you press a portion of the combination.
15. Then, working only a bit at a time, add in 7 to eight tablespoons water in elements and knead.
You’ll be able to add 1 to 2 tablespoons additional water if wanted if the dough appears to be like floury or dry.
16. Proceed kneading to kind a agency, tight dough. It shouldn’t be mushy or sticky. Cowl the dough with a moist kitchen towel and let relaxation for half-hour.
In case in case your dough turns into too moist or sticky then add a number of tablespoons of flour. Combine and knead once more to a agency dough.
Assemble and Form
17. After the dough has rested, divide it into 6 to 7 even items. Take every bit and gently roll in your palms first to clean and soften. Place it in your work floor or on the rolling board.
18. Then roll it with a rolling pin, being conscious to maintain the thickness even at 1 mm and never too skinny.
19. Reduce the with a knife or a pastry cutter, proper by the middle of the rolled pastry dough.
20. Use a rolling pin to softly flatten the half moon form to make even.
21. Use a pastry brush to calmly brush the dough with water round the entire edges.
22. Subsequent, fold to affix the straight edged facet collectively to kind a cone, like proven within the picture beneath. Remember to press the perimeters properly in order that they’re sealed!
The cone is now able to be full of the potato and pea filling.
23. Rigorously spoon and calmly pack the ready potato and pea stuffing into the cone.
Ensure that to not over or under-fill to stop the samosa from bursting in the course of the frying course of.
24. Crimp and pinch the perimeters to shut as proven in picture beneath. This helps the samosa to face as soon as made.
25. Evenly press the entire edges, ensuring there are not any cracks within the dough. The perimeters must be sealed very properly in order that the stuffing doesn’t come out whereas frying.
Put together all of the samosa this fashion as described above, and canopy with a moist kitchen serviette to maintain them from drying out.
Deep Fry Samosa
The ultimate step to creating the perfect samosa is to fry them to a completely crisp golden brown.
Use any impartial flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some choices.
26. Warmth the oil for deep frying in a kadai or pan. Take a look at the oil by including a small piece of dough – it ought to come up rapidly if the oil is scorching sufficient for frying.
As soon as the oil turns into medium-hot, gently slide 3 to 4 of the ready stuffed samosas into the oil, after which instantly cut back the warmth to low.
Don’t overcrowd the pan to make sure every one among them fries evenly!
27. Fry them on low to medium-low warmth, maintaining a tally of them so that they don’t burn.
28. When one facet is pale golden, use tongs or a slotted spoon or skimmer to softly flip every samosa over and proceed frying.
This manner you’ll have to flip a few instances for even cooking. Be mild and cautious whereas turning them as they’re heavy and oil can spill out.
Frying these take quite a lot of time, so you need to be calm and affected person!
29. Fry till every aloo samosa is crisp and golden. The oil will cease scorching as soon as the samosas are fried properly. They may turn into properly crisp and golden.
30. Use a skimmer spoon or spider spoon to fastidiously take away fried samosa from the oil, and place them on paper towels to take away additional oil.
Repeat the frying steps with the remaining batches of Aloo Samosa. Cut back the warmth while you start to fry the following batches. Regulate the warmth as wanted whereas frying the samosas.
31. Serve Punjabi Samosa scorching or heat or at room temperature with Coriander Chutney or Tamarind Chutney, or with a zesty tomato ketchup.
The pairing of Aloo Samosa with masala chai is irresistible and far cherished in India.
It’s also possible to serve them with chana masala. This dish is popularly recognized samosa chole. One other well-liked chaat snack made with potato samosa is Samosa Chaat.
Samosa Stuffing Variations
There are numerous variations in a samosa stuffing relying on the area and state in India.
- In Delhi and Punjab, potatoes alone or a mixture of peas and potatoes are widespread – the place the potatoes or peas usually are not crushed or mashed. The potato cubes are cooked completely however in form with a number of inexperienced chilli items within the submitting. There’s a some sourness on this stuffing as dry mango powder or dry pomegranate powder are added. Just a few extra spices are added as properly.
- In some variations, raisins are additionally added which provides the samosa a sweet-sour style. Generally cashews are additionally added for some crunch.
- In some locations, the filling is completely mashed with loads of spices added.
- If the inexperienced chilies usually are not added within the filling then fried inexperienced chilies are often served individually.
- Some folks additionally add ginger-garlic paste and on few uncommon events, I’ve discovered chopped carrots items additionally within the stuffing.
- A variation with combine greens can also be made. Veggies like peas, carrots, cauliflower and potatoes are added.
- Onion samosa is one other variation the place a spiced combination of onions and poha (flattened rice) is stuffed within the samosa.
- Candy samosa can also be made with a stuffing of khoya (mawa), nuts and dry fruits. That is made often throughout festivals like Diwali or Holi. These samosa are also called khoya samosa or dry fruit samosa.
- A variation can also be made with paneer cubes added within the stuffing.
- Cocktail samosa is a small sized samosa full of a dry filling of spices, nuts and dry fruits.
Skilled Suggestions
So that you have to be questioning what must be the right proportions of elements within the pastry dough and the right frying technique – to get that flaky and crispy crust within the aloo samosa recipe. I break it down for you intimately.
1. Proportion of fats
The quantity of fats (which we name as “moyen or moyan” in Hindi) must be within the right proportion in a samosa pastry dough. Considered one of my culinary professional pal all the time suggests so as to add ⅕ of fats to 1 a part of flour in weight.
Instance: For 1 kilogram of flour, you need to add 200 grams of fats. On this recipe, I’ve stored the identical ⅕ proportion of fats – which is 50 grams for 250 grams of flour.
2. Proportion of water
A samosa crust dough must be kneaded to a decent and agency dough. The dough shouldn’t be mushy like a bread or roti dough. So you might want to add much less water when kneading. The quantity of water that might be added is determined by the standard of the flour. Thus add water in elements while you knead the dough.
3. Rolling samosa pastry
You need to roll the crust evenly protecting 1 mm thickness throughout. Don’t roll the crust too thick. A thick crust will take up loads of frying time leading to a tough texture.
Don’t roll the dough too skinny. It received’t have the ability to include the potato stuffing and burst in oil. So do bear in mind the following tips whereas rolling the dough.
4. Two frying strategies
There are two frying strategies to get that good crispy flaky crust in a samosa.
1. Frying at a low temperature
On this technique, firstly warmth the oil at a medium or medium-high temperature. Then add the samosa into the new oil. As quickly as you add them to the new oil, cut back the warmth to a low or medium-low and fry samosa on a low warmth.
This ensures that they don’t soak up an excessive amount of oil. For those who immediately put the samosa in a much less scorching oil, they absorb an excessive amount of oil. For those who fry samosas in a extremely popular oil, then tiny air bubble pockets can kind on the crust and the within a part of the crust might be undercooked.
2. Frying twice
This can be a little prolonged technique and the one which I’ll counsel you to strive whereas making samosas in case you have loads of time. On this technique initially you need to calmly fry the samosas not permitting them to turn into golden – simply that the dough ought to look cooked.
Add the samosas in scorching oil and take away them when the crust has turn into opaque and creamish white. Fry till calmly fried in order that while you take away them they won’t break. Set them apart. Then decrease the warmth of oil and fry the samosas once more till they’re golden.
With each the strategies, the ultimate samosa might be crisp & flaky from exterior and cooked properly from inside – just like the one you get within the Indian candy shops and there might be no air pockets on the crust.
The way to make Potato Samosa in an air fryer
When you have an air fryer then do strive making samosa in it. You’ll be pleasantly shocked with the feel of the air fried samosa. They do style just like the fried ones, minus the additional oil.
For air-frying, preheat air fryer at 180° C/356° F for 10 minutes. Brush them calmly with oil and air-fry at 180° C/356° F till the samosas are golden.
FAQs
I’ve compiled beneath solutions to questions based mostly on the queries requested by readers within the feedback.
Sure, you are able to do that. Actually many Indian recipes that use (all goal flour) may be simply made with entire wheat flour. Simply bear in mind so as to add extra water whereas kneading as entire wheat flour absorbs extra water.
Nevertheless, with entire wheat flour the crust may turn into dense and won’t be as flaky as made with all-purpose flour.
Add 1 teaspoon lemon juice to the potato stuffing. When you have dried pomegranate powder, then add 2 teaspoons of it.
You’ll be able to freeze them. Both form them after which freeze or you possibly can first fry them until the crust turns into opaque after which freeze them. This manner they may keep higher for an extended time.
Earlier than frying, let the samosas come to room temperature after which fry. If fried when they’re nonetheless chilly, then they soak up extra oil.
Just a few air pockets are superb, however the outer fried crust shouldn’t be coated with quite a lot of air pockets. If the dough is mushy, then the air pockets happen on the crust.
An excessive amount of moisture within the dough makes the crust mushy in addition to provides it loads of air pockets. Whereas frying, if the oil is simply too scorching, air pockets seem on the crust.
1. If utilizing puff pastry sheets, then bake samosa. You’ll be able to even air fry.
2. For spring roll wrappers, you possibly can both fry or bake them.
3. With phyllo dough sheets bake them.
Normally in an genuine Punjabi samosa recipe, onions and garlic are by no means added. However we are able to all the time make our personal variations and be inventive. So you possibly can add onions and garlic in the event you favor.
Each the onions and garlic will change the style of stuffing significantly. Actually there’s a variant the place onion is the star ingredient within the stuffing and is a well-liked avenue snack referred to as as onion samosa.
Samosas can turn into mushy because of two causes. Both the dough is mushy or the oil is at a too low temperature whereas frying.
While you knead the dough, be sure that dough is tight and stiff. It shouldn’t be mushy like bread or roti dough.
The primary technique is to slit the inexperienced chillies protecting them entire. Shallow fry or deep fry them until you see a number of gentle golden blisters on them.
Later sprinkle some salt on the fried inexperienced chilies and blend. It’s also possible to sprinkle some chaat masala or amchur powder.
The second technique is to stuff a combination of amchur powder (dry mango powder) and salt in slit inexperienced chilies. Shallow fry them after which serve.
You’ll be able to simply retailer it for a few hours at room temperature. For those who don’t plan to eat them in any respect, then retailer them in an air-tight field (dabba) within the fridge. When serving you possibly can heat them on a tawa or in an oven.
You’ll be able to heat it on a tawa (griddle) or oven till heat (at 170° Celsius in a preheated oven) and have them with bread, pav (dinner rolls) or roti. An effective way to make use of them up is the superior Indian avenue meals of samosa chaat.
Sure. To make a vegan samosa, use a impartial tasting oil as a substitute of ghee (clarified butter) whereas making the dough crust.
Sure in fact you possibly can air-fry them. Please do learn the air-frying half I’ve described above.
Sure positively. Bake in a preheated oven at 180° C/356° F for 30 to 35 minutes till the crust turns into crisp and golden. Preheat the oven for 10 minutes on the identical temperature earlier than you bake.
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Samosa | Greatest Punjabi Aloo Samosa Recipe
A Samosa recipe that’s your well-liked and basic Punjabi Samosa (or Aloo Samosa) with a brilliant flaky, crispy crust and a savory, tangy potato and inexperienced peas filling. It’s also possible to select to air-fry or bake these samosa as a substitute of deep frying.
Prep Time 45 minutes
Prepare dinner Time 45 minutes
Whole Time 1 hr 30 minutes
For cooking potato & peas
Entire spices to be floor
Stop your display screen from going darkish whereas making the recipe
Making the samosa pastry dough
Take the flour, carom seeds, salt in a bowl. Combine properly and add ghee.
Along with your fingertips rub the ghee or oil within the flour to get a breadcrumb like consistency.
The entire combination ought to clump collectively when joined and never crumble.
Add water in elements and knead to a agency dough.
If the dough appears to be like dry or floury, then add 1 to 2 tablespoons extra water and knead.
Cowl the dough with a moistened serviette and put aside for half-hour.
Making potato and peas stuffing
Steam or boil the potatoes and peas until are cooked utterly. Drain them of any additional water in a colander or sieve.
Peel the boiled potatoes and chop them into small cubes
Dry roast all the entire spices talked about within the above listing till aromatic taking care to not burn them.
When the spices are heat or cool at room temperature, grind them in a dry grinder or espresso grinder to a semi-fine or superb powder.
Warmth oil in a pan. add the cumin seeds and crackle them.
Add the ginger and inexperienced chillies. Sauté for a number of seconds till the uncooked aroma of ginger goes away.
Add the steamed inexperienced peas, pink chili powder, the freshly floor spice powder, dry mango powder and asafoetida.
Stir and sauté on a low warmth for 1 to 2 minutes.
Add the potato cubes. Combine very properly and sauté for about 2 to three minutes on low warmth with frequent stirring.
Put aside the potato filling apart to chill at room temperature.
Assembling & shaping samosa
After resting the dough for half-hour, divide the dough in 6 equal items.
Take every bit and roll in your palms first to make a clean ball.
Then roll it with a rolling pin protecting the thickness to 1 mm all through.
Reduce with a knife or a pastry cutter by the middle of the rolled samosa pastry.
With a brush or along with your finger ideas, unfold some water all around the edges.
Be part of the 2 straight ends forming a cone form.
Press the perimeters in order that they get sealed properly.
Stuff the ready samosa cone with the ready potato-peas stuffing.
Pinch an element on the sting (test the video & photographs). This helps the samosa to face as soon as it’s formed.
Press each the perimeters. Make sure there are not any cracks.
Put together all of the samosa this fashion and hold coated with a moist kitchen serviette.
Frying Samosa
- Now warmth oil for deep frying in a kadai or pan. As soon as the oil turns into scorching (take a look at by including a small piece of dough – it ought to come up rapidly as soon as added to the new oil). Gently slide the ready stuffed samosa & rapidly cut back the flame to low.
Flip over in between and fry till golden. Drain the fried samosa on paper towels to take away extra oil.
Fry them in batches. For frying the second batch, once more enhance the temperature of the oil to medium-heat. Don’t overcrowd the pan whereas frying.
Add the samosa after which decrease the flame, thereby lowering the temperature of oil.
This manner fry all of the samosa in batches.
Serving strategies
Serve samosa scorching or heat with coriander chutney, tamarind chutney or tomato ketchup.
They can be served with a yogurt dip or plain raita. One other method is to serve it with chana masala (chickpea curry).
We often pair samosa with masala chai or ginger chai.
Even bread or pav (Indian bread rolls) may be served with it.
No matter you serve samosa with, bear in mind to have scorching masala chai with it.
Ingredient Swaps
- Roasting entire spices: In case you are in need of time to roast and grind the entire spices, then in a small bowl, merely combine 2 teaspoons floor coriander (coriander powder), ½ teaspoon floor cumin (cumin powder), ½ teaspoon floor fennel (fennel powder) and ½ teaspoon garam masala powder. Add this ready spice combine on the step when the inexperienced peas and remaining floor spices are added whereas making the stuffing combination.
- Dry mango powder: Substitute mango powder with 1 teaspoon lemon juice or 2 teaspoons dry pomegranate powder.
- Inexperienced peas: Merely skip in the event you don’t have these.
- Asafoetida: Skip it utterly in the event you can’t discover asafoetida in your metropolis.
- All-purpose flour: You need to use pastry flour and even entire wheat flour. You might want so as to add extra water when utilizing entire wheat flour.
- Ghee: Substitute ghee with a impartial tasting oil.
Kneading Suggestions
- Use the quantity of fats as specified within the recipe to get a flaky crust.
- Add water simply sufficient that can assist you kind the dough. Don’t make the dough mushy like a bread or roti dough. The dough must be agency and tight.
- A mushy samosa dough will make air pockets occur on the crust. An excessive amount of moisture within the dough makes the crust mushy in addition to provides it loads of air pockets.
Frying ideas
- Fry samosa on a low to medium-low warmth. The oil shouldn’t be medium-hot or at a excessive temperature as it will end in having air-pockets on the crust and can go away the crust undercooked from inside.
- The oil for deep frying could be a impartial flavored oil like sunflower, safflower, canola oil or any good vegetable oil.
Make Forward and Storage
- You’ll be able to form samosa and freeze them or you possibly can fry them till the crust turns into opaque after which freeze.
- The fried samosa may be stored at room temperature for some hours. In case you are not capable of end all of them, then retailer them in an air-tight container within the fridge for a few days. When serving you possibly can heat them on a skillet or in an oven till heat (at 170 levels celsius in a preheated oven).
Options to Frying
- Air-frying: Preheat air fryer at 180 °Celsius for 10 minutes. Brush samosa with oil and air fry at 180° Celsius until the crust is golden.
- Baking: Bake samosa in a preheated oven at 180° C/356° F for 30 to 35 minutes or till the crust turns into crisp and golden.
Vitamin Information
Samosa | Greatest Punjabi Aloo Samosa Recipe
Quantity Per Serving (1 samosa)
Energy 175 Energy from Fats 90
% Each day Worth*
Fats 10g15%
Saturated Fats 4g25%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Ldl cholesterol 17mg6%
Sodium 205mg9%
Potassium 42mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 75IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin E 1mg7%
Vitamin Ok 2µg2%
Calcium 9mg1%
Vitamin B9 (Folate) 42µg11%
Iron 1mg6%
Magnesium 8mg2%
Phosphorus 30mg3%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie food regimen.
This Samosa recipe from the archives first revealed in November 2013 has been up to date and republished on March 2023.
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