Samosa is made with potatoes stuffed in the refined flour(maida) which is deep fried in the oil. Today, I am sharing Punjabi samosa recipe with step by step photos and video.
It is a very famous snack in India as well as other Asian countries and the Middle East. It even loved in America and Europian countries as well. Its lovers found in the whole world.
It is commonly sold in the whole of India especially in North India but it is easily available in other parts of the countries as well.
Samosa is centuries old dish. Its recipe is found in the 10th – 13th-century cooking books of Arab. The samosa was brought to the Indian subcontinental in 13th or 14th centuries. At that time different versions of samosa were prepared. Source from wikipedia
Samosa tastes very good in the rainy and winter season. But in other seasons its demand does not reduce. Its demand in winter and rainy season increased too much.
It is a favorite snack of all ages people. It is easily found in every tea stall, sweets shops, school canteens, college canteens, office canteens, eatables selling shop on railway and metro train stations, roadside vendors and even found in the small and big restaurant menu. In India, it is available at almost all places.
Different variations of samosa
Samosa is available in various different varieties you couldn’t imagine. I am going to list some of them which I remember.
- Aloo samosa: Read its recipe in this post
- Paneer samosa: Stuffing of samosa is made with paneer and spices.
- aloo and matar (peas) samosa: Peas and potatoes used in the stuffing.
- White sauce pasta samosa: White sauce pasta is used as a stuffing for it
- Red sauce pasta samosa: Red sauce pasta is used in it as a stuffing.
- Onion and potato samosa: Onion is used along with potatoes in this.
- Dry fruits samosa: Whole samosa is filled with different dry fruits.
- Aloo with dry fuits like cashew and kishmish samosa: Dry fruits has been added in the stuffing along with aloo.
- Mix vegetables samosa: Stuffing is prepared with different vegetables.
- Cauliflower samosa: It is generally made in west bangal. Cauliflower is used for making samosa stuffing.
- Carrot samosa: Only carrot is used for making stuffing of it.
- Chowmein samosa: Chowmein is used in the stuffing on the samosa.
- Cheese samosa: Cheese is used for making samosa. So, it becomes cheesy samosa.
- Chocolate samosa: Chocolate is filled inside the samosa. One of the very creative samosa variation.
- Khoya samosa: It is sweet in taste. Khoya is used as a stuffing to make it.
- fried rice samosa: Left over fried rice used in making the samosa.
- Matar (Peas) and soyabean samosa: Peas and soyabean is used in stuffing to make it.
- Dry samosa: It a little sweet and sour kind of samosa. All the stuffing is made with spices only.
- There are non-veg varieties of samosa also found like chicken samosa, keema samosa, egg samosa, fish samosa etc. But we are not going to say about it as this blog is all related to vegetarian recipes. I mentioned this because it is one of the different varieties.
It can be made with countless variations. But the vegetarian one is very famous in India.
how to make samosa is easily explained in below steps with pictures and video.
- 150 grams all purpose flour or 1.5 cup (maida)
- 1/2 teaspoon salt (namak)
- 1/2 teaspoon ajwaiyan (Carom Seeds)
- 5-6 tablespoons cooking oil
- 6-7 medium size boiled potatoes mash it roughly but not to finally mashed
- 1.5 to 2 tablespoons cooking oil
- finally chopped green chilies
- chopped ginger
- raisin or dry grapes kishmish
- cumin seeds jeera
- roasted cumin seeds powder bhuna hua jeera
- 1/2 teaspoon red chilies powder
- 2 tablespoon Coriander powder dhaniya powder
- 1 teaspoon garam masala powder
- chaat masala powder
- Dried mango powder amachur
- Oil for deep frying
take all purpose flour in a big bowl
add 1/2 teaspoon of salt and ajwaiyan on all purpose flour
add 3-4 tablespoon of cooking oil in the all-purpose flour (maida)
mix all with the help of hand
Add little bit of water in the mixture and knead them
after kneading it properly cover it with plate and rest it for 10-15 minutes
heat the pan (kadai )on stove
add 2-3 tablespoon of oil in pan (kadai) and heat it up
add cumin seeds (jeera) and fry it until its color changes to golden brown.
add chopped green chilies and chopped ginger and cook until its raw flavors goes away
Add 2 tablespoons of coriander powder
Add 1/2 teaspoon of red chili powder
Add 1 teaspoon of garam masala powder.
Mix it all and cook it until its raw flavour goes away
Add roughly mashed potatoes in it. Do not mash it in very small pieces
Mix it well
Add 1 teaspoon chaat masala powder
Add 2 teaspoon dry mango powder(amchur)
Add roasted crushed cumin seeds
Add raisins (kishmish or dry grapes) in the mixture (completely optional)
Add salt on top of it and mix it well
Turn off the gas stove and keep the filling aside to cool
After keeping the dough for aside for few minutes. Knead the dough lightly again
Divide dough in six equal parts
Take one piece of dough and roll in your hands to make the round smooth ball of it.
Roll the dough ball with a rolling pin. And make sure the thickness is not too thin or thick
Cut the samosa pastry through the centre with the help of knife or pizza cutter
Apply some water with the your fingers on the straight edge and join them. Press the edge so that it get sealed well. Now cone shape of samosa is ready.
Put the samosa stuffing into it
Again apply some water with your finger on the open ends of the pastry.
Press both the edges and seal it well. Be sure that there are no openings in it.
Repeat these steps and prepare all the samosa.
And make sure cover it with a moist kitchen napkin. So that they don’t get dry from the top
Take oil in kadai or pan and heat it.
We need to check the oil temperature before putting samosa in it. For testing oil temperature, put a tiny dough piece in it. If it comes steadily and gradually on top, then oil is medium hot and it is ready for frying samosas.
Gently slide the prepared samosa in the kadai or pan. Keep the gas flame to lower medium or medium
Turn over these time by time and make sure it cooks evenly from both sides. Fry samosa till they become golden brown.
Take out samosas on paper towel to remove excess oil
Put only few samosas in your kadai according to your kadai size. And fry them in batches.
- Take sufficient oil for frying don’t take less oil. Otherwise, they will touch to the bottom of kadai or pan and their color will change from that. I took less oil that's why my samosas are more golden brown from both sides as they are touching the bottom of the pan.
Samosa Recipe Video
Things you can have with samosa
You can enjoy samosa with tea, green chutney of mint and coriander (dhaniya and pudina chutney), jaggery and tamarind chutney (the red one which comes with samosas), and chole or chick pea side dish.
steps for making a mint and coriander chutney (dhaniya pudina chutney)
Some vendors especially famous for selling samosa with chole (chick pea) side dish. It tastes great with it. Just imagine the taste of samosa and with chole.
Some people put dhaniya pudina chutney and a little bit of yogurt on top of crushed samosa and have it. You can try this one also.
Some put chole and a little bit of curd and dhaniya and pudina chutney on top of crushed samosa and enjoy it. This is how some people like it.
Can I bake these samosas
Samosa can be baked. But the texture of samosa will be different if you bake it. If you are health conscious then you can bake it.
Otherwise, it tastes good when it is fried. Preheat the oven at 180 degrees Celsius. then, bake it for 30 to 40 minutes in preheated oven.
Can we use whole wheat flour(atta)?
Yes, we can use whole wheat flour (atta) for making samosa. But remember that we need to add more water at the time of kneading as whole wheat flour absorbs more water than all purpose flour (maida).
Or you can combine in equal parts of all-purpose flour (maida) with whole wheat flour.
For how many days we can store samosa
It is advisable to have it when it is hot. Otherwise, you can store it few hours on room temperature.
If you want to store it for a few more hours then don’t fry them. Put them in an airtight container and store it in the fridge. When you want to have it. First, bring down its temperature to room temperature level. Then deep fry it.
But it is not advisable to store it for more than 12 hours. As you the outer layer becomes dry and it will spoil the look of it.
Can onions be added in samosa filling?
Generally, onions and garlic are not added in the punjabi samosa. But you have full freedom to do experiments and make your own variations of it.
There are certain parts of the country where they add onion to samosa stuffing. You can make your own version of samosa by using only onion and garlic with spices and removing aloo (potatoes) or adding onion with potatoes.
Two ways to fry samosa
There are two methods to fry it which will give your crispy golden brown samosa. You can use any of the techniques.
1 . Double frying samosa method
In this method, we will fry samosa two times. The first time we will fry it for very less time. The outer skin of samosa become opaque. In this samosa will not be allowed to become golden brown. In the second, time we will fry it again on the lower flame until it becomes golden brown.
2. Frying samosa at the low-temperature method
In this method, you need to put samosa in the kadai or pan when the temperature of the oil is high, and immediately lower the gas stove flame so that they can fry it on low temperature.
If we directly put samosa in low temperature and fry it on low temperature. Then it will absorb too much oil. If samosa absorbed too much oil then it will not taste good.
But if we fry it on high temperature then the air bubble will form on it. And it will cook from the outside but from inside it will not cook. So, avoid frying it on the high-temperature oil.
How to make samosa in an air fryer
You can make samosa in air fryer also. It is very easy to make samosa in it. First, you need to preheat air fryer on 180 degree Celsius for 10 minutes. Then apply some oil with the brush on top of it. Put it on air fryer at 180 degree Celsius until it becomes golden brown.
There are certain benefits of making it in air fryer. Its texture is very good as compare than baked samosa. It will absorb less oil as compare than frying. So, if you have air fryer than use it for making samosa instead of frying it.
You can try punjabi aloo paratha recipe also
If you want to ask anything related to this recipe or give any suggestion. Then you can tell us in a comment section. We would love to hear from you.
Share this post on your social media accounts
Never miss a recipe.
Subscribe to our newsletter and get yummy recipes and kitchen tips to your email inbox.