Last updated on April 1st, 2019
Love samosa? Here is the best Indian Punjabi samosa recipe you will ever make at home. Crispy, flaky, with delicious aloo filling, best ever aloo samosa recipe from scratch! Learn to make the best samosa pastry, delicious filling and watch the video to know how to stuff and shape the samosa! Let’s get cooking!
Samosa or Punjabi samosa 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 inside 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.
I am a big time samosa lover and I can ave it literally every day. Piping hot crispy samosa with ginger tea on a rainy day is a total bliss and we will loose count on how many we eat 🙂
Samosa is one of the most loved street snack in India. Ir is so widely consumed from street shops, partly because making them at home takes some time.
Best Indian Punjabi Samosa Recipe
The recipe of samosa easy and straight forward. You just need some practice to get the correct consistency of dough and shaping it properly. Don’t worry, I have got you covered here. Over the years, I have learnt from my mistakes, tried and tested many proportions and arrived at this recipe for samosa, the best! You can make yummy and best samosa at home with this video recipe easily!
These homemade samosa are better than restaurant ones on any day. These are more hygienic, clean and fresh. Te filling is so flavorful with correct seasoning and the pastry is so crispy and flaky.
If you have been shying away from making samosa at home, do try put this recipe and you will be amazed! Here are some answers to the frequently asked questions and tips for making best Punjabi samosa at home!
Which Flour Is Best For Making Samosa?
Traditional samosa recipe uses plain flour or all purpose flour. You can easily use whole wheat flour to make the dough. Do note that wheat flour yields a denser samosa crust. You should more water while making the dough, if using wheat flour as it absorbs more water.
Can I Make The Samosa Pastry or Dough In Advance?
You can easily make the dough an hour before and store it. You can also make it a day before and refrigerate it.
Can We Add Onion and Garlic To The Filling?
Yes if you wish to include onion and garlic to the samosa filling, you can easily do so. Just crush 2-3 cloves of garlic along with ginger-green chili. Use 1 finely chopped onion and add it before adding the mashed potatoes. Saute it till turns soft and then add the potatoes.
Can We Freeze The Samosa?
There are two ways you can freeze the samosa
- Prepare the dough, filling and shape the samosa as mentioned in the recipe. Arrange them on a tray and chill for an hour. Once dry, freeze them in freezer safe box. At the time of frying, remove the samosa from freezer and let thaw for 10 minutes and then deep fry.
- As another option, you can deep fry the shaped samosa until half cooked, let cool and then freeze. Fry them till golden just before frying.
How To Get Flaky and Crispy Perfect Samosa Crust or Pastry
There are few points to remember to make flaky and crispy samosa crust.
Quantity of Fat– You have to add the correct amount of butter or oil to the dough. Usually we add 2 tablespoons oil or butter or ghee for 1 cup flour. If you add more fat the pastry will dissolve while frying. So just add the correct amount.
Consistency of Dough– You should knead the dough very forcefully or soft. Just bring the dough together and knead very gently with your finger tips. Do not roll the samosa dough very thick or very thin. If you roll it very tick, the crust will become hard and chewy. If you roll the samosa dough very thin on the other hand, it will tear while stuffing the potato or while frying and create a mess.
Frying The Samosa– How you fry the samosa also is key for good flaky and crispy samosa. Fry it in low flame until crispy and golden. If you fry in high flame, the crust will get cooked very fast from the outside and insides may remain uncooked. To avoid air bubbles in the outer cover, correct temperature has to be maintained while frying. You can also twice fry the samosa to get crispy ones without air bubbles.
Can We Make Samosa In Air Fryer?
I have made these samosa in air fryer with great success. Just make the dough, filling and shape the samosa as mentioned in the recipe. Brush some oil on each shaped samosa.
Preheat your air fryer at 180 C and air fry the samosa for 12-15 minutes or until golden and crispy. They taste very delicious and crispy.
Can Samosas Be Baked?
Yes you can easily make baked samosas. They will be a bit dry but very tasty. Just preheat your oven at 180 C or 350 F. Place the shaped samosas on a greased baking tray. Brush all over them with some oil. Bake for 15-20 minutes or until crispy and golden. You may have to flip the sides after 10 minutes.
Are These Samosa Vegan?
Yup, these samosa are naturally vegan just like many Indian recipes. This is a great option that you can count in for festive snacks. You can however use butter instead of oil.
How Long Does the Samosa Last?
Samosa keeps well for 2 days in refrigerator. You can slightly warm them in microwave or tava just before serving. You can also use leftover samosa to make samosa chaat, samosa channa, sandwich samosa also.
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.
Can I skip Making the Dough For Samosa At home? What Are Easier Options?
If you want to make samosa quickly, use store bought samosa patti sheets. Patti sheets come handy when you make samosa for a crowd. You can also use phyllo sheets or pastry sheets for baked samosa.
I like to serve samosa with sweet chutney or green chutney. Easier option will be to serve samosa with ketchup. You can also keep this as a part of your snack buffet or serve as chaat with spiced curd, sev, onions etc. It goes without saying that you always have samosa with masala chai or adrak chai.
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How To Make Best Indian Punjabi Samosa Step by Step
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 shape and fry the 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. 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.
- 2 cups maida/all purpose flour
- 4 tablespoons oil/butter/ghee
- 1/4 teaspoon ajwain/omam/carom seeds
- 2 large potatoes
- 1/2 cup fresh green peas
- 1 long green chilli
- 1/2 " ginger piece
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon amchur/dry mango powder OR chaat masala powder
- 1/2 teaspoons cumin seeds
- 2 teaspoons oil
- Oil for deep frying samosa.
- Take all the ingredients in a mixing bowl. Mix well till crumbs are formed.
- Add 1/4 cup water and knead to a tight dough
- Keep it aside for 30 minutes.
- 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.
- 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
Serve samosa piping hot or warm with green chutney, sweet chutney or ketchup. Serve with hot masala chai or ginger chai.
Tips and Notes
1.Adding oil or ghee to the dough is important to get flaky crust.
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.