Samosa recipe | Learn how to make the right Punjabi Samosa

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A superbly cooked samosa with a crispy, flaky crust that crunches as you chunk into it, and a peas-potato filling that is savory, spicy and excellent!

There is no higher snack on this planet than a crispy, flaky, DELICIOUS samosa! This Punjabi Samosa recipe is genuine and conventional and, to chop an extended ode brief, precisely because it was meant to be by the genius who invented this hand-held snack synonymous with Indian delicacies, restaurant appetizers and wet days. And it is simpler to make than you may assume. Simply observe the step-by-step recipe and video.

A black bowl with six samosas and a red sauce for dipping.

Samosa

Virtually anybody on this planet can acknowledge a samosa with its uniquely chubby, tri-cornered form. And it is most likely a uncommon individual whose mouth would not water on the considered consuming one. The potato and pea stuffed pastry pockets are most frequently recognized with Indian delicacies, however variations of samosa exist throughout many world cuisines, together with within the Horn of Africa (sambusa), within the Center East (sambousek) and in central Asia (samsa).

In actual fact, samosas had been launched to India by Mughal invaders who arrived within the sixteenth century from central Asian nations like Turkmenistan and Uzbekistan. Unwelcome although the invaders had been for the almost three centuries they remained in northern India, Mughlai delicacies was so wealthy and so scrumptious that it was willingly and readily adopted and stays, to today, firmly embedded inside India’s culinary tapestry. For those who’ve eaten a biryani or a naan or a gulab jamun at a north Indian restaurant, you will have eaten Mughlai meals.

A samosa may be full of almost something: Indian Muslims usually stuff it with meat, and trendy variations embody stuffings that vary from Indo-Chinese language noodles to fish, pasta, scrambled eggs, paneer and chocolate. I’ve additionally shared with you on this weblog a couple of of my very own variations of samosa, together with a vegan keema samosa, baked samosas with a chickpea filling, and simple samosa puff pastry squares.

As scrumptious as these are, nothing can beat the attract of the basic, deep fried and peas-potato stuffed Punjabi samosa. It is a gastronomic expertise to sink your tooth into one and listen to it crackle again at you.

Golden, flaky samosa in a black bowl with a small bowl of chili sauce.

Why you may love this basic samosa

  • It is one of the scrumptious savory pastries on this planet, and this recipe makes it simple to make it in your personal kitchen. Attaining the right samosa is a labor of affection, however with the ideas and methods I’ve for you, you’ll grasp this Indian basic very quickly. (Make sure to learn the professional ideas under to make clear the method additional.)
  • It makes an awesome snack or appetizer. Nobody can resist a samosa and whenever you serve it to your loved ones and buddies you may relaxation assured they may love you all of the extra. 😉 You possibly can measurement a samosa in accordance with your needs–make it small for an appetizer or for small arms. Make it bigger for a snack or a gathering of adults. Punjabi samosas are normally giant.
  • It’s vegan– or slightly, it is simple to veganize. Indian cooks usually use ghee as “moyen”: the Punjabi time period for the fats combined into the flour to create a flaky texture for the samosa wrapper. Oil does not fairly obtain the proper consistency however I’ve the right vegan hack for you that offers spectacular outcomes.
  • It is everybody pleasant. Everybody loves a great samosa, from children to adults and everybody in between. It is simply essentially the most requested snack in my house. It’s nut-free and soy-free though it does have gluten.

Samosa elements

For the samosa wrapper:

  • 2 cups unbleached all function flour
  • 1 tsp ajwain seeds (carom seeds)
  • 4 tablespoons vegan butter (chilly). That is the fats we are going to use for the “moyen” and it’s the excellent substitute for ghee. Simply remember to observe the approach for rubbing the fats into the flour earlier than you start to knead it.
  • 1 tsp salt
  • Ice chilly water

For the peas-potato filling:

  • 1 tablespoon vegetable oil
  • 2 inexperienced chili peppers. You should utilize jalapeno, serrano or any inexperienced pepper of your selection. Deseed for much less warmth and use much less or extra in accordance with your tolerance and desire for warmth. You should utilize ½ to 1 teaspoon crimson chili powder if you do not have inexperienced chili peppers however the contemporary chilis will provide you with the most effective taste.
  • 1-inch knob of ginger
  • 1 teaspoon floor cumin
  • 1 tablespoon floor coriander
  • 2 teaspoons coarsely floor fennel seeds
  • 1 teaspoon amchur (dry mango powder, non-compulsory). This provides a pleasant tang however you may go away it out if you do not have it.
  • ½ teaspoon turmeric
  • 1 ½ kilos boiled, peeled potatoes. You should utilize yellow or crimson potatoes right here. I generally go away the skins on, and you may, however for a basic samosa peel the potatoes.
  • 1 cup frozen inexperienced peas. For those who use contemporary peas prepare dinner them first till comfortable.
  • Salt to style

For frying:

  • Vegetable oil. I take advantage of peanut oil once I deep-fry Indian meals, however you need to use any vegetable oil appropriate for deep-frying, together with avocado oil and canola oil. Please do not use coconut oil to fry the samosas.

Learn how to make samosa (step-by-step video and recipe)

Watch the video:

Make the samosa wrapper dough:

  • Place all of the elements besides the water in a big mixing bowl.
  • Utilizing your fingers, rub the butter into the flour till it will get grainy. This course of isn’t in contrast to making a pie pastry, though right here you’ll use your fingers.
  • Trickle within the water slowly and knead simply till a stiff however pliable dough kinds.
  • Cowl the ball of dough with a kitchen towel and put aside for at the very least half-hour.

Make the peas potato filling:

  • Warmth oil and add to it the inexperienced chilies and ginger. Saute for about 30 seconds.
  • Add the powdered spices: floor cumin, floor coriander, coarsely floor fennel, amchur if utilizing, and turmeric. Combine.
  • Add the boiled potatoes and blend effectively. Subsequent add the inexperienced peas and stir them into the potatoes.
  • Add salt to style. Cowl the potatoes and prepare dinner till warmed by way of, not more than 3-5 minutes.
  • Mash the potatoes calmly together with your ladle earlier than turning off the warmth. I like some giant potato chunks in there however in order for you you may mash it extra, leaving just some chunks of potatoes in for texture.
  • Cool the peas potato filling to room temperature.

Assemble the samosas:

Roll out the dough

  • Divide the dough into seven even parts. Roll every right into a ball.
  • Roll out one ball of dough right into a circle round 5 inches in diameter. Then roll out the perimeters barely longer to kind an oval.
  • Use a knife or pastry cutter to make a clear minimize by way of the middle of the oval, creating two semi-circles or half-moons. Set them apart on a plate and repeat the method for the remaining dough.

Stuff the samosas

  • Brush the perimeters of the pastry with water. Then choose the 2 corners of the semicircle and produce them collectively, edges overlapping barely, to kind a cone. Press the seams collectively to make sure a good seal (watch video to see the way it’s carried out). It is essential to do that completely as a result of you do not need your samosas to open when you’re frying them.
  • Place two heaping teaspoons of filling within the cone, urgent it in calmly. Be sure you go away sufficient room on the high so you may seal the samosa.
  • Now seal the highest of the samosa by urgent the highest seam collectively. For a basic form, make a slight fold within the middle as you press the seams collectively and fold the sting in so the samosa can “sit” whenever you put it down.
  • Repeat with the 13 remaining wrappers.

Deep fry the samosas:

  • Warmth sufficient oil in a wok to immerse the samosas fully. When you’ve got a deep fryer use that. Or use a forged iron pan.
  • As soon as the oil has reached 325 levels Fahrenheit/165 levels Celsius fastidiously drop the samosas one after the other within the oil. Do not overcrowd the pan. If you do not have a thermometer to examine the oil temperature, simply warmth the oil till it shimmers and small bubbles kind on the backside of the wok. The oil shouldn’t smoke. If you drop the samosas into the oil they need to bubble gently.
  • Let the samosas fry, simmering gently within the oil, till they’re evenly golden-brown. Do not allow them to get too darkish and flip them sometimes to make sure they fry evenly. Keep away from the temptation to extend the warmth until the oil will get too chilly: preserve frying temperature at round 325 levels for the most effective outcomes. Frying at excessive temperatures will trigger the samosa wrappers to brown rapidly exterior whereas remaining raw on the within.
  • As soon as the samosas are prepared take away them to a colander or dish lined with paper towels.
  • Serve sizzling!

Professional ideas for the right samosa

  • Making the dough:
    • All the time use all function flour (maida) for genuine samosas, and do not be tempted to swap out for entire wheat flour. You merely will not get the crispiness and flakiness you need.
    • Be sure the vegan butter is as chilly as attainable and minimize it into small cubes earlier than including it to the dough to make sure it disperses by way of the dough evenly.
    • Use ice chilly water to make the dough so the grains of butter don’t soften.
    • Do not overknead the dough. As soon as the dough comes collectively simply knead for a couple of extra seconds to clean it out, then let it relaxation for half-hour.
    • Do not overmoisten the dough. You need a stiff however pliable dough which you could form simply.
  • Shaping the samosas:
    • If the dough resists whenever you attempt to roll out the samosa wrapper, let it relaxation for 30 seconds to a minute, then strive once more.
    • Do not add extra flour when rolling, if attainable. Use slightly little bit of oil as a substitute to ensure the wrapper doesn’t keep on with the floor whenever you roll it. For those who discover it actually tough to roll, use a tiny little bit of flour.
    • Roll out the samosa dough to medium thickness–in different phrases it needs to be neither too thick nor too skinny. A really skinny wrapper may break open within the oil and a thick wrapper will create a doughy samosa.
    • Be sure you seal the samosa wrappers tightly.
    • Do not overstuff the samosas. It could be tempting to get as a lot of that tasty filling in as attainable however an overstuffed samosa won’t seal correctly.
  • Frying the samosas:
    • All the time preserve the temperature of the oil round 325 levels Fahrenheit/165 levels Celsius. It will make sure that the samosa wrappers prepare dinner evenly and are flaky and crispy for a very long time after they’re made.
    • Do not overcrowd the wok or pan whenever you fry the samosas. It could be tempting to rush by way of the method so you may rapidly eat the samosas, however overcrowding will carry the temperature of the oil down drastically and you’ll get soggy samosas.
    • Frying a samosa takes a little bit of endurance as you might be working with decrease temperatures than you usually may for frying. It takes me round 10 minutes to fry a single batch. Nevertheless it’s value taking the time so you may reward your self with these excellent samosas! If the oil will get too sizzling or begins to smoke, as it’d towards the top of cooking a batch, flip down the warmth.
Overhead shot of a tray of Punjabi samosas

Learn how to serve samosa

Eating places serve samosas with a date tamarind chutney (like this one in my ragda pattice recipe) or a mint chutney.

In Bombay, and over the remainder of India, samosas are a preferred road meals, and they’re usually served with ketchup for dipping. Typically they’re additionally encased in a pav ( a comfortable roll), or torn into items and smothered in chana masala, chutney, tomatoes and onions for a samosa chaat. You possibly can strive any of those for in another way scrumptious experiences.

Storage directions

  • Refrigerate: In my house samosas normally do not final lengthy sufficient to enter the fridge. 🙂 Nonetheless, you may refrigerate these for as much as per week in an hermetic container.
  • Freeze: Freeze the samosas in a freezer-safe bag or container for as much as three months. You may as well freeze the samosas earlier than you fry them–to try this, flash-freeze the samosas on a baking sheet after which place them in a freezer-safe bag. Thaw earlier than frying.
  • Reheat: Reheat in a 350-degree Fahrenheit/180-degree Celsius oven till warmed by way of.
Image of six samosas on a black plate with a bowl of ketchup. One samosa has been half-eaten showing the peas potato filling inside.

Continuously requested questions

Can I bake samosa?

You possibly can, and you will get fairly yummy outcomes, though the wrappers will not be as golden or flaky, in fact. Brush the samosas with oil, place on a baking sheet coated with cooking spray, and bake in a preheated 350-degree oven for 40 minutes, flipping them over midway by way of.

Can I air-fry the samosas?

Sure, brush them with oil or cooking spray and pop them in at 350-degrees for 15-20 minutes. Transfer them round a few occasions in between.

Can I take advantage of a special filling?

You possibly can! Potatoes and peas are a standard filling, however you may stuff nearly any filling of your selection in a samosa. Simply be sure it is cooked and never soggy.

Is a samosa wholesome?

A samosa has a slightly wholesome filling (peas and potatoes), however this isn’t precisely well being meals as a result of it’s deep fried. Simply eat carefully and do not feel responsible about having fun with one–or two!

Are samosas vegan?

Indian cooks usually use ghee within the samosa wrapper dough, however the vegan butter I take advantage of as a substitute works simply as effectively and makes very crispy, flaky samosas. Samosas served in eating places would most definitely be vegan as eating places attempt to be value efficient (and ghee is rather more costly than oil), though if you wish to make sure simply ask!

Extra Indian snack recipes you may like

Six golden samosas on a black plate with ketchup in a bowl.
Samosa in black bowl with ketchup.

Samosa recipe

A standard Punjabi Samosa with a crispy, flaky wrapper spiced with ajwain seeds, and a scrumptious stuffing of potatoes and peas.

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Course: Appetizer, Snack

Delicacies: Indian

Eating regimen: Vegan, Vegetarian

Key phrase: Punjabi Samosa, Samosa

Servings: 14 samosas

Energy: 224kcal

Elements 

For the peas potato stuffing:

For deep frying the samosa:

Forestall your display from going darkish

Directions

Make the samosa wrapper dough

  • Place all of the elements besides the water in a big mixing bowl.

  • Utilizing your fingers, rub the butter into the flour till it will get grainy. This course of isn’t in contrast to making a pie pastry, though right here you’ll use your fingers.

  • Trickle within the water slowly and knead simply till a stiff however pliable dough kinds.

  • Cowl the ball of dough with a kitchen towel and put aside for at the very least half-hour.

Make the peas potato filling:

  • Warmth oil and add to it the inexperienced chilies and ginger. Saute for about 30 seconds.

  • Add the powdered spices: floor cumin, floor coriander, coarsely floor fennel, amchur, if utilizing, and turmeric. Combine.

  • Add the boiled potatoes and blend effectively. Subsequent add the inexperienced peas and stir them into the potatoes.

  • Add salt to style. Cowl the potatoes and prepare dinner till warmed by way of, not more than 3-5 minutes.

  • Mash the potatoes calmly together with your ladle earlier than turning off the warmth. I like some giant potato chunks in there however in order for you you may mash it extra, leaving just some chunks of potatoes in for texture.

  • Cool the peas potato filling to room temperature.

Roll out the dough:

  • Divide the dough into seven even parts. Roll every right into a ball.

  • Roll out one ball of dough right into a circle round 4 to 5 inches in diameter. Then roll out the perimeters barely longer to kind an oval.

  • Use a knife or pastry cutter to make a clear minimize by way of the middle of the oval, creating two semi-circles or half-moons. Set them apart on a plate and repeat the method for the remaining dough.

Stuff the samosa:

  • Brush the perimeters of the pastry with water. Then choose the 2 corners of the semicircle and produce them collectively, edges overlapping barely, to kind a cone. Press the seams collectively to make sure a good seal (watch video to see the way it’s carried out). It is essential to do that completely as a result of you do not need your samosas to open when you’re frying them.

  • Place two heaping teaspoons of filling within the cone, urgent it in calmly. Be sure you go away sufficient room on the high so you may seal the samosa.

  • Now seal the highest of the samosa by urgent the highest seam collectively. For a basic form, make a slight fold within the middle as you press the seams collectively and fold the sting in so the samosa can “sit” whenever you put it down.

  • Repeat with the 13 remaining wrappers.

Deep fry the samosas:

  • Warmth sufficient oil in a wok to immerse the samosas fully. When you’ve got a deep fryer use that. Or use a forged iron pan.

  • As soon as the oil has reached 325 levels Fahrenheit/165 levels Celsius fastidiously drop the samosas one after the other within the oil. Do not overcrowd the pan. If you do not have a thermometer to examine the oil temperature, simply warmth the oil till it shimmers and small bubbles kind on the backside of the wok. The oil shouldn’t smoke. If you drop the samosas into the oil they need to bubble gently.

  • Let the samosas fry, simmering gently within the oil, till they’re evenly golden-brown. Do not allow them to get too darkish and flip them sometimes to make sure they fry evenly. Keep away from the temptation to extend the warmth until the oil will get too chilly: preserve frying temperature at round 325 levels for the most effective outcomes. Frying at excessive temperatures will trigger the samosa wrappers to brown rapidly exterior whereas remaining raw on the within.

  • As soon as the samosas are prepared take away them to a colander or dish lined with paper towels.

  • Serve sizzling!

Recipe notes

  • Be sure the vegan butter is as chilly as attainable and minimize it into small cubes earlier than including it to the dough to make sure it disperses by way of the dough evenly.
  • Use ice chilly water to make the dough so the grains of butter don’t soften.
  • Do not overknead the dough. As soon as the dough comes collectively simply knead for a couple of extra seconds to clean it out, then let it relaxation for half-hour.
  • Do not overmoisten the dough. You need a stiff however pliable dough which you could form simply.
  • If the dough resists whenever you attempt to roll out the samosa wrapper, let it relaxation for 30 seconds to a minute, then strive once more.
  • Do not add extra flour when rolling, if attainable. Use slightly little bit of oil as a substitute to ensure the wrapper doesn’t keep on with the floor whenever you roll it. For those who discover it actually tough to roll, use a tiny little bit of flour.
  • Roll out the samosa dough to medium thickness–in different phrases it needs to be neither too thick nor too skinny. A really skinny wrapper may break open within the oil and a thick wrapper will create a doughy samosa.
  • Be sure you seal the samosa wrappers tightly.
  • Do not overstuff the samosas. It could be tempting to get as a lot of that tasty filling in as attainable however an overstuffed samosa won’t seal correctly.
  • All the time preserve the temperature of the oil round 325 levels Fahrenheit/165 levels Celsius. The low warmth will make sure that the samosa wrappers prepare dinner evenly and are flaky and crispy for a very long time after they’re made.
  • Do not overcrowd the wok or pan whenever you fry samosa. It could be tempting to rush by way of the method so you may rapidly eat the samosas, however overcrowding will carry the temperature of the oil down drastically and you’ll get soggy samosas.
  • Frying a samosa takes a little bit of endurance as you might be working with decrease temperatures than you usually may for frying. It takes me round 10 minutes to fry a single batch. Nevertheless it’s value taking the time so you may reward your self with these excellent samosas! If the oil will get too sizzling or begins to smoke, as it’d towards the top of cooking a batch, flip down the warmth.
  • Serve the samosas with a candy tamarind chutney, mint chutney or simply ketchup.
  • Some recipes add garam masala to a samosa however as tempting as that could be to substitute the opposite spices with a single spice, please do not do it for the most effective outcomes.
  • A basic samosa filling does not have cilantro or coriander leaves however if you wish to you may add a tablespoon of finely chopped coriander leaves.

Diet

Serving: 1samosa | Energy: 224kcal | Carbohydrates: 24g | Protein: 4g | Fats: 13g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Potassium: 266mg | Fiber: 3g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 2mg

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