Samosa Recipe: A well-known deep-fried snack made with spiced potatoes and plain flour It is a popular entree, appetiser, or even street food snack with a chaat recipe extension. As a snack, it can be eaten with a variety of chutney recipes such as dahi chutney, imli chutney, and green chutney.
There are numerous deep-fried snack recipes in Indian cuisine, but the samosa reigns supreme. There are several variations or variations on the traditional potato stuffed samosa recipe. This recipe post, on the other hand, sticks to the traditional punjabi aloo stuffed deep fried samosa recipe.
Across India, there are hundreds of ways to make deep fried punjabi samosa recipe. The variation is primarily determined by the stuffing, covering, shape, and cooking method. The traditional version, in which spiced and mashed potatoes are stuffed inside a cone made of plain flour dough, is the mother of all these variations. In fact, preparing this cone shape can be difficult and overwhelming for many cooks. While preparing the aloo stuffing takes only a few minutes because it is a no-brainer, shaping the samosa can take some practise to master.
In addition, I’d like to share some tips and suggestions for making a crispy, flaky, and tasty samosa recipe. First and foremost, the dough for this recipe is crucial. I combined the flour with the oil and kneaded it for about 10 minutes. Also, the dough is much tighter than roti or chapathi dough, and you should feel flaky while kneading it. Second, another important tip is to make the stuffing ahead of time. It must cool down and should not be too hot so that it can be shaped.
Finally, if you are unable to shape it into a cone shape, there is a fallback option. You can deep fry it in karanji or half-moon shapes until crisp. Also, deep fry these in a low medium flame until crisp and hard.
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Samosa Recipe Card:
khasta samosa recipe
- 2 cups maida / plain flour
- 1/4 tsp ajwain / carom seeds
- 1/2 tsp salt
- 1/4 cup oil
- 1/2 cup water
- 2 tsp oil
- 1 tsp cumin / jeera
- 1/2 tsp coriander seeds (crushed)
- 1/2 tsp fennel / saunf
- pinch hing / asafoetida
- 1 inch ginger (finely chopped)
- 1 chilli (finely chopped)
- 1/2 cup peas / matar
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder / jeera powder
- 1/2 tsp aamchur / dry mango powder
- 1/2 tsp garam masala
- 1/4 tsp pepper (crushed)
- 3/4 tsp salt
- 4 potato / aloo (boiled & mashed)
- 5 cashew / kaju (chopped)
- 2 tbsp raisins / kishmish
- 2 tbsp coriander (finely chopped)
- water (for sealing)
- oil (for deep frying)
- Preparation of samosa dough:
- First, combine 2 cups maida in a large mixing bowl. You can also use wheat flour / atta instead.
- 1/4 tsp ajwain, 1/2 tsp salt, and mix well
- Now crumble in 1/4 cup oil and mix in the flour. Don't skimp on the oil, as it's a key ingredient in making samosa flaky.
- Crumble and mix thoroughly, making sure the dough retains its shape.
- Start kneading the dough after adding 1/2 water.
- knead to a stiff dough, adding water as needed.
- Grease the dough with oil, cover it, and set it aside for 20 minutes.
Preparation of samosa stuffing:
- To begin, heat 2 tsp oil in a large kadai and sauté 1 tsp cumin, 1/2 tsp coriander seeds, 1/2 tsp fennel, and pinch hing.
- Add 1 inch of ginger and 1 chilli as well.
- Add 1/2 cup peas and cook for 2 minutes. I used frozen peas in this recipe. If you're using soaked peas, make sure to boil them first.
- 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp aamchur, 1/2 tsp garam masala, 1/4 tsp pepper, and 3/4 tsp salt
- Cook on a low heat until the spices become aromatic.
- Add 4 boiled and mashed potatoes. I cooked the potato in the pressure cooker for 5 whistles.
- Mash and mix until the spices are evenly distributed.
- 5 cashews, 2 tbsp raisins, and 2 tbsp coriander
- When the samosa stuffing is well combined, it is ready to use. Allow to completely cool.
Samosa shaping, folding, and stuffing:
- After 20 minutes, knead the dough lightly once more.
- Make a ball of dough and grease it with oil.
- Form the dough into an oval shape with your hands.
- Now, using a knife, cut it horizontally into two equal portions.
- Make a cone out of grease and water. Gently press so that the seal is properly formed.
- 2 tbsp prepared samosa masala stuffed into the cone.
- smear a little water around the edges
- Make a pleat by pulling back. This is critical because you are forming the backbone that will allow Samosa to stand.
- Close and seal the bag tightly by pressing firmly. At this point, you can freeze it in an airtight container for up to 2 months.
Fry a samosa:
- To begin, heat the oil in a kadhai and deep-fry the samosas over a low flame. Alternatively, preheat and bake for 40 minutes at 180 degrees Celsius.
- Cook the samosas on a low heat for at least 15 minutes, stirring occasionally.
- Drain the aloo samosas on kitchen paper once they have turned golden and crisp.
- Finally, serve the aloo samosa with green and tamarind chutney.
Substitutions of ingredients
- Substitute 1 teaspoon lemon juice or 2 teaspoons dry pomegranate powder for the mango powder.
- If you don’t have green peas, simply leave them out.
- If you can’t find asafoetida in your city, skip it entirely.
- You can use pastry flour or even whole wheat flour instead of all-purpose flour. When using whole wheat flour, you may need to add more water.
- Ghee: Substitute a neutral-tasting oil for ghee.
- Add just enough water to help you form the dough. Do not make the dough soft, as you would for bread or roti. The dough should be firm and tightly packed.
- Air pockets will form on the crust due to the softness of the samosa dough. Too much moisture in the dough softens the crust and creates a lot of air pockets.
- Samosas should be fried on a low to medium-low heat. The oil should not be medium-hot or hot, as this will result in air pockets on the crust and will leave the crust undercooked on the inside.
- Deep-frying oil can be a neutral-flavored oil such as sunflower, safflower, canola, or any good vegetable oil.
Make ahead and storage
- Samosas can be shaped and frozen, or they can be fried until the crust becomes opaque and then frozen.
- The fried samosas can be stored at room temperature for several hours. If you can’t finish them all, store them in an airtight container in the fridge for a few days. When ready to serve, warm them in a skillet or in the oven until warm (at 170 degrees celsius in a preheated oven).
- Air-frying: Preheat the air fryer for 10 minutes at 180 degrees Celsius. Brush samosas with oil and air fry at 180°C until the crust is golden.
- Baking: Bake samosas in a preheated oven at 180°C for 30–35 minutes, or until the crust is crisp and golden.
Is it possible to make samosas with whole wheat flour?
You certainly have the ability to do so. In fact, many Indian recipes that call for all-purpose flour can be easily adapted to use whole wheat flour. Just keep in mind that whole wheat flour absorbs more water than white flour.
What if I don’t have amchur? Is there a suitable substitute?
1 teaspoon lemon juice should be added to the potato stuffing. Add 2 teaspoons dried pomegranate powder if you have it.
Is it possible to freeze samosa?
The samosa can be frozen. Shape them and then freeze them, or fry them until the crust becomes opaque and then freeze them. This way, the samosa will keep for a longer period of time. Allow the samosas to come to room temperature before frying. If they are fried while still cold, they absorb more oil.
Why are there air pockets on my samosa?
A few air pockets are fine, but the samosa should not be covered in them. When the samosa dough is soft, air pockets form on the crust. Too much moisture in the dough softens the crust and creates a lot of air pockets. If the oil is too hot while frying, air pockets appear on the crust.
Can I use puff pastry sheets, spring roll wrappers, or phyllo sheets to make samosas?
- Bake samosas if using puff pastry sheets. You can even cook with an air fryer.
- You can either fry or bake spring roll wrappers.
- Bake the samosas with phyllo dough sheets.
Is it okay to put onions in the stuffing?
Onions and garlic are almost never used in an authentic Punjabi samosa. However, we can always create our own variations and be inventive. If you prefer, you can add onions and garlic.
Why have my fried samosas become soft and soggy?
Samosa can soften for two reasons. Either the dough is too soft or the oil is frying at too low a temperature. When kneading the dough, make sure it’s tight and stiff. It should not be as soft as bread dough or roti dough.
What is the recipe for the fried green chilies that are served with Punjabi samosa?
The first method involves slicing the green chilies while keeping them whole. Deep fry or shallow fry them until they have a few light golden blisters on them. After that, sprinkle some salt on top of the fried green chilies and mix. You can also add chaat masala or amchur powder.
The second method is to stuff slit green chilies with a mixture of amchur powder (dry mango powder) and salt. Serve them after they’ve been shallow fried.
How long can I keep samosas in the refrigerator?
It can easily be stored at room temperature for a couple of hours. If you don’t intend to eat them, keep them in an airtight box (dabba) in the fridge. When ready to serve, warm them on a tawa or in the oven.
What can I make with the leftover samosas?
Warm it on a tawa (griddle) or in the oven until warm (at 170°C in a preheated oven) and serve with bread, pav (dinner rolls), or roti. Samosa Chaat, an awesome Indian street food, is a great way to use them up.
What is the best way to make a vegan samosa?
Yes. To make a vegan samosa, replace the ghee (clarified butter) in the dough crust with a neutral tasting oil.
Can I cook samosas in the oven?
Yes, samosas can be air-fried. Please read the section on air-frying that I mentioned above.
Can I make samosas in the oven?
Without a doubt. Bake for 30 to 35 minutes, or until the crust is crisp and golden, in a preheated oven at 180 degrees Celsius.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Aloo Bonda Recipe | Aloo Vada Recipe