Punjabi samosa Recipe / How to make samosa with detailed step by step pics and lots of tips to get a fool proof recipe. Though it is a little bit lengthy process, we can do some prior preparations like making the stuffing, which can be stored in the refrigerator a day before. Even we can shape it into samosa, slightly fry it once and when needed double fry it again. We can follow this method and prepare our own homemade samosa’s for a small party or get together, any how homemade stuffs gives the utmost satisfaction, isn’t it? As all of us know, it pairs up well with tamarind chutney, mint chutney or coriander chutney. If you have the stuffing left over, you can use it for making aloo paratha’s….
Find my other intresting snacks recipes like
1. Mini Onion Samosa
2. Spicy Puffed Rice / Masala Kara Pori
3. Mangalore Bonda Recipe
4. Aloo Bonda Recipe
Punjabi samosa Recipe / How to make samosa though it is a bit lengthy process I have given with detailed step by step pics and lots of tips to get a fool proof recipe.
- 2 Potato
- 1/4 Cup Peas
- 1 Small Carrot
- 1/2 tsp Jeera
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1.5 tsp Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Coriander Leaves
- 10 Mint Leaves Optional
- Salt As Required
- 2 tsp Oil
- 1 Cup Maida / All Purpose Flour
- 1 tsp Carom Seeds
- 1/2 tsp Sugar
- Salt As Required
- 2 tbsp Ghee
- Oil For Deep Frying
Chop carrot and coriander leaves finely. Then measure and keep all the other ingredients given for the stuffing. Pressure cook potatoes for 3 whistles.
Just crumble the potato with your fingers, don't make it mushy. Heat oil in a pan, add jeera and let it splutter. Then add ginger - garlic paste and saute for few seconds, till the raw smell leaves. Now add carrot, peas and saute for 2 minutes, it need not be fully cooked, as we are going to fry it again. Then add crumbled potato.
Add turmeric powder, chilli powder, garam masala powder and required salt. Finally garnish with coriander leaves and mix everything well. Allow it cool completely
To a bowl, add maida, carom seeds, required salt and sugar - lends golden colour to the samosa.
Pour ghee and first crumble the flour with your fingers. Then add water little by little and knead the dough for 5 minutes. The dough should be soft at the same time stiff. Cover it with a damp wet cloth and set aside for 15 minutes.
Then divide the dough into equal sized balls. Roll the dough to oval / oblong shape and cut it in the center with a knife or pizza cutter. It should not be thick or thin (refer tips for more details).
Spread water, with your fingers all over the straight edges. Press the edges gently, so it gets sticked and pull back the edges. Drop a green pea first, so the samosa holds the shape and the stuffing never oozes out. Then fill it with 1 or 2 tbsp of the stuffing, depending on the size of the samosas. Again spread water in the edges and seal it . Do the same with the remaining dough.
Heat oil in a heavy bottomed pan / kadai and drop the samosa carefully. Fry it in medium flame, on both sides till golden colour. Don't fry in high or low flame. Also fry only 2 at a time and don't crowd the oil. Drain it in kitchen towel.
Enjoy this Punjabi samosa recipe with tomato sauce and mango mastani.
For the stuffing
1. I used carrot and peas to make it more healthy, it can be made plain with potato alone.
2. Even cashews, raisins can also be added for a different taste.
3. Also don’t make the potato mushy, just crumble it with your fingers.
4. Don’t skip jeera in tempering as it helps in digestion.
For the Dough
1. For healthy version, maida can be replaced with wheat flour. But samosa made with maida tastes good.
2. Equal quantity of maida and wheat flour can also be used.
3. Use ghee / vanaspathi (No oil), to get crunchy and flaky texture.
4. Don’t add ghee more than the mentioned quantity, else the samosa breaks and disintegrates in the oil when frying.
5. Knead the dough for at least 5 minutes and it should be firm for this punjabi samosa recipe.
6. Don’t skip carom seeds when kneading the flour, as it helps to relieve from the gastric effects created by the potatoes.
1. Always roll the dough to medium thickness, mainly the edges should not be thick.
2. If it is too thick, the samosa wont gets cooked properly.
3. If it is thin, the stuffing leaks out and it creates a mess.
4. Also stick the samosa properly else the stuffing leaks out when frying.
1. Fry the samosa in medium flame only not high or low flame.
2. If you are calorie conscious, bake it for 30 to 35 minutes at 180c in the pre-heated oven.
3. If you want to make in large quantity, first just fry the samosa till the outer covering gets slightly browned. Then fry it again at the time of serving (double frying method).
4. If you are worried about how to make samosa – shaping it, you can even use samosa shaper.