That is positively the perfect Indian punjabi samosa you’ll ever make at house! I’m arming you with step-by-step instructions and a recipe video so that you can observe. So you’ll be able to discover ways to make the samosa dough, the aloo stuffing and the best way to simply wrap them.
I don’t make tall claims simply however I feel I’ve been on the lookout for the perfect Indian punjabi samosa recipe all my life. As a result of I’m a samosa lover. Extra like an obsessive samosa lover with an irresistible have to have samosas each week as a result of I feel they’re probably the most epic Indian snack ever invented!
And I feel these home made punjabi samosas may give any retailer purchased samosa a run for its cash. In truth, some retailer purchased samosas get it so improper that it’s unbelievable – the stuffing just isn’t appetizing sufficient, or the pastry just isn’t fried correctly. As a result of making good samosas is an artwork and desires time and endurance, so I don’t have any shortcuts right this moment. These should be made with love and care and endurance in order that while you take that first chew you might be transported again to your favourite childhood mithai store.
In case you’ve by no means tried samosas at house earlier than, I feel it’s time all of us begin. And if I can do it, so are you able to. As a result of I’m the least arty individual I’ve ever met. Origami was by no means my factor and wrapping samosas is a bit like that. It takes just a few tries, however when you get it, you’ll be wrapping them like a boss. I’ve a step-by-step video recipe should you scroll down, that’s going to make issues even simpler.
As a result of I need this to grow to be the definitive information to creating the perfect samosa, right here is all the things you must know.
Components for Samosa
Right here’s what you’ll want
The dough or atta for samosa is made with maida (all goal flour), ghee and salt. That is just like making pastry for pies the place the flour and ghee and combined collectively until the combination is crumbly after which water is including little by little until the dough comes collectively.
- Don’t over knead or your samosas might be robust as a substitute of crispy
- Its okay should you can see small pockets of ghee in your dough
- Its regular for the dough to have dimples or cracks. It needn’t be clean
- The dough needs to be kneaded in a method that its stiff. That’s what helps type the crispy crust. In case your dough is just too comfortable, you’ve added an excessive amount of water and this can make it tough to wrap samosas and the crust received’t be crispy
- Relaxation the dough for 30-40 minutes for greatest outcomes
Within the image above, methi seeds (fenugreek) are lacking! Sorry about that. But it surely’s listed within the recipe card under.
I like to recommend taking the time to supply all of those elements as every of them play a task is including flavour to the masala. Coriander seeds, saunf(fennel) and methi seeds (fenugreek) play an vital position. They’re calmly crushed so that you don’t chew into them however including them entire is what makes this masala so distinctive in flavour.
The filling or stuffing for samosas is straightforward to place collectively after you have all of the elements. The potatoes are pre-boiled, peeled and mashed calmly earlier than including them to the cooked aromatics and spices.
Samosa filling can truly differ from area to area in India – some add inexperienced peas, some raisins, some make a darkish brown masala after which there’s this which is my favorite.
Methods to wrap Samosas
Wrapping a samosa can take slightly follow however I’ve detailed out the steps under. It’s like origami. In case your dough remains to be prefer it needs to be, it’s simpler to deal with the wrapper.
The thought is a to make a cone from the dough. That is then full of the aloo masala and sealed across the edges so it’s a stuffed triangle. The crispy edges are significantly the perfect!
- Make certain to roll out the dough thinly and evenly. If the wrapper is just too thick, the samosas received’t prepare dinner correctly from inside
- Don’t use any flour whereas rolling the dough. There may be sufficient fats within the dough and it received’t follow the platform as you roll. Any further flour can burn while you fry the samosas making them bitter
- At all times fry samosas on low warmth. That is in order that the pastry cooks from inside. If the oil is just too sizzling, they’ll brown too shortly on the skin however stay raw with uncooked pastry inside. Samosas take 15-20 minutes to fry to a golden brown.
Can the samosa filling be made with out onion and garlic?
The samosa filling recipe that I’ve doesn’t have any onions, however I do love including garlic. Nonetheless, should you don’t like garlic or don’t eat it, be happy to skip it and exchange it with a pinch of asafoetida proper to start with after you warmth the oil.
Can the samosa dough be made prematurely?
Sure, and it needs to be. You’ll at all times get higher outcomes while you make the samosa dough prematurely and hold it lined for 30-40 minutes. This helps type the gluten within the dough and the resting time offers you higher management whereas rolling the dough. You can too make samosas prematurely and refrigerate (upto 8 hours) or freeze them (as much as 3 months) for later.
Are these samosas vegetarian or vegan?
Samosas are available in numerous shapes and types and will be non vegetarian should you fill them up with keema/rooster however this explicit recipe is vegetarian. You possibly can simply make vegan samosas by swapping the ghee within the dough with oil
Can samosas be baked?
Sure, samosas will be baked normally. Although I imagine deep frying gives the perfect outcomes, and if you find yourself having fun with one thing like samosas, it is best to cease worrying about it being wholesome and simply indulge. To bake these, the quantity of oil within the dough will must be elevated to offer the identical flaky outcomes. I’m testing a baked samosa recipe and if I’m glad, I’ll put it up quickly!
Can samosas be made within the air fryer?
Completely! My mom has examined these samosas within the air fryer with nice outcomes. They are going to must be brushed calmly with oil earlier than being air-fried however the result’s fairly yummy. They could not have the right, even golden brown crust however the pastry is cooked by way of and it’s fairly crispy too, identical to a very good samosa needs to be.
Methods to freeze samosas?
You possibly can simply make these samosas prematurely and refrigerate them for about 6-8 hours. Or you’ll be able to freeze them individually and retailer them in a ziplock or a freezer pleasant container and fry them at a later date.
My favourite strategy to serve samosas is unquestionably with ketchup, however you’ll be able to at all times serve these with coriander chutney or tamarind chutney, or flip them right into a samosa chaat with all of your favourite toppings.
Large thumbs up from Denver each time I make these which suggests they’re permitted by my greatest critic!
Extra Indian Snacks:
Watch the Video
This recipe was first revealed on October 8, 2017 and up to date with new pictures and a step-by-step video on August 19, 2021. A minor change was made to the dough recipe that ends in crispier, flakier samosas.
The Finest Indian Punjabi Samosa
That is positively the perfect Indian punjabi samosa you’ll each make at house! I’m arming you with step-by-step instructions and a recipe video so that you can observe. So you’ll be able to discover ways to make the samosa dough, the aloo stuffing and the best way to simply wrap them.
Servings: 15 Samosas
- 2 cups Maida
- ¼ cup Ghee clarified butter
- ¼ teaspoon Salt
- ½ cup Water + just a few tablespoons further, if required
- 2 tablespoons Oil
- 1 teaspoon Coriander Seeds
- ½ teaspoon Saunf fennel seeds
- A pinch of Methi Seeds fenugreek seeds
- 1 tablespoon Ginger Paste freshly floor ginger
- 1 teaspoon Garlic Paste freshly floor garlic
- 1 teaspoon Inexperienced Chillies or Jalapeno (chopped)
- 2 teaspoons Purple Chilli Powder
- 2 tablespoons Coriander Powder
- 3/4 teaspoon Turmeric Powder
- 1 tablespoon Uncooked Mango Powder Amchoor
- 1/2 teaspoon Garam Masala Powder
- 3 Potatoes boiled, peeled and mashed (giant, approx 360 grams)
- 6-7 Curry Leaves finely chopped
- Salt to style
To start out making the samosa dough or pastry, combine collectively flour and salt and add ghee. Rub the ghee with the flour until it resembles bread crumbs. Begin by including 1/2 cup water and knead it right into a agency dough. You might want just a few further teaspoons of water however add as you go. The consistency of the dough needs to be stiff. Do not over knead it. Its regular to see just a few cracks and dimples. Cowl the dough with a humid material and put aside whilst you make the filling.
Warmth oil in a pan. Whereas the oil is heating, crush the coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds) roughly and add it to the pan. Fry the spices until fragrant however watch out to not burn them. Add ginger, garlic and inexperienced chilies and stir fry for a minute or two. Add the remaining spices, mashed boiled potatoes and salt. I like to make use of a potato masher to only mash all the things collectively after which combine it. Add the curry leaves proper on the finish, give it another good combine after which set the combination apart to chill.
Wrapping the samosas:
Take a lime sized bowl of dough, roll it between your palms until clean and dirt it with flour. Roll it out right into a circle which is lower than 1 mm thickness and about 6 inches in diameter. Lower the rolled dough in half. Decide up one half and brush it with slightly water alongside the straight fringe of the pastry.
Now take one fringe of the straight facet, and place it on the opposite fringe of the straight facet in such a method that the dough types right into a cone (watch the video for extra readability). Pinch the nook of the cone in order that its sealed. Place a tablespoon and a half of the filling within the cone, ensuring to fill it solely 3/4th of the best way. Brush the within of the unfilled dough with slightly water and seal it by pinching the sting collectively. Repeat until all of the dough is used up. Place the samosas on a greased tray ensuring they don’t contact every both and canopy them with a humid material.
Warmth about 2 inches oil in a pan. To check if the oil is sizzling sufficient, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the floor, your oil is prepared for frying. Add the samosas to the oil ensuring to not overcrowd the pan, and cut back the flame to a simmer. Fry the samosas on a low flame until golden brown on each facet. It is vital to fry them on a low flame, or the pastry can be uncooked from the within and golden brown on the skin. They take 15-20 minutes to fry. Take them out on a plate lined with paper to soak up any further oil and serve them instantly with ketchup, coriander chutney or tamarind chutney.
Energy: 370kcal | Carbohydrates: 19g | Protein: 2g | Fats: 32g | Saturated Fats: 4g | Sodium: 126mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg