Punjabi Samosa | How to make perfect samosa at home
Samosa is the most popular Indian street food that is loved by one and all. This deep fried or baked tea time snacks is perfectly flaky and crispy on the outside with a delicious savoury stuffing inside.
Servings: 10 samosa
Equipment
- Large bowl
- deep frying pan
- rolling pin
Ingredients
For the Samosa Pastry Dough
- 225 gms All Purpose Flour/Maida
- 1 tsp Ajwain
- Salt as per taste
- 4 tbsp Veg/sunflower oil (hot)
For the Potato and Peas Stuffing
- 500 grams Potatoes
- 1/2 cup Green peas
- 1 1/2 tsp Ginger, grated
- 2-3 Green chillies chopped
- 1 tsp Cumin seeds/ Jeera
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1 tsp Aamchur / Dried mango powder
- 1/2 tsp Garam masala
- 2 tsp Coriander seeds roasted and crushed in mortar pestle
- 2-3 tbsp Raisins optional
- 3 tbsp Cashew nuts, broken optional
- 1/4 cup Coriander leaves
- Salt as per taste
- 1 tbsp Oil / Ghee
Other ingredients
- Oil for Deep frying the samosas
Instructions
Samosa Pastry Dough
- In a large bowl add the flour, ajwain, salt and oil. Mix everything together with hands. When the flour is held together it should form a lump. Next add a little water at a time and knead the dough really well until firm and smooth. Cover and keep it aside.
- DIvide the dough into 5 or 6 dough balls.
Potato and Peas stuffing for Samosa
- Heat oil in a pan/kadhai on medium heat, when hot temper it with cumin seeds.
- When the seeds splatters, add the grated ginger and chopped green chillies and saute for few 10-15 seconds.
- Now add in the boiled mashed potatoes and mix.
- Now add in the boiled mashed potatoes along with turmeric powder, chilli powder, garam masala powder, aamchur powder, salt and mix everything together and saute.
- Next add in the green peas, raisins and chopped cashewnuts if using and and mix it well with the potatoes and cook for few minutes.
- Next add in the coriander seeds and coriander leaves and mix everything well and cook for furter 1 minute. Take it off the heat and let it cool.
Assembling the Samosa
- Divide the dough into 5 or 6 dough balls. Take one dough ball and roll it out into oblong shape to 2-3 mm thickness and cut it in half.
- Take one half and apply water on the longer side. Now fold the longer side and press the edges together to form a cone.
- Fill it with the prepared potato stuffing.
- Now make a small fold at the curved side. This helps the samosa to sit up straight.
- Now brush the edges with water and bring it together. Seal it properly. Prepare the rest of the samosas similarly.
- Heat enough oil on medium low heat for deep frying. When the oil is hot add the samosa few at a time and fry on for 7-8 minutes or until it is crispy and golden brown.
- Serve it hot with green chutney or tamarind chutney along with chai.
Oven Baked samosa
- Preheat the oven to 180° C and Line a baking sheet with parchment paper.
- Now place the samosa on it. brush it with oil on all sides.
- Put it in the oven and bake for 15-20 minutes or until crispy and golden brown.