October 8, 2017 Indian Recipes

The Best Indian Punjabi Samosa

Name: The Best Indian Punjabi Samosa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups Maida; 2 tablespoon Vegetable Oil; 1/4 teaspoon Salt; 1/2 cup Water (+ a few tablespoons extra); 2 tablespoons Oil; 1 teaspoon Coriander Seeds; 1/2 teaspoon Saunf (fennel seeds); A pinch of Methi Seeds (fenugreek seeds); 1 tablespoon Ginger Paste (freshly ground ginger); 1 teaspoon Garlic Paste (freshly ground garlic); 1 teaspoon Green Chillies (or Jalapeno (chopped)); 2 teaspoons Red Chilli Powder; 2 tablespoons Coriander Powder; 3/4 teaspoon Turmeric Powder; 1 tablespoon Raw Mango Powder (Amchoor); 1/2 teaspoon Garam Masala Powder; 2 Potatoes (boiled, peeled and mashed (large )); 6-7 Curry Leaves; Salt to taste

Pin14K

Share988

Flip

15K Shares

Jump to Recipe Print Recipe

This is definitely the best Indian punjabi samosa you’ll every make at home! I’m arming you with step by step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.

I don’t make tall claims easily but I think I’ve been looking for the best Indian punjabi samosa recipe all my life. Because I’m a samosa lover. More like an obsessive samosa lover with an irresistible need to have samosas every week because I think they are the most epic Indian snack ever invented!

I mean who can resist flaky samosa pastry, stuffed with a spicy, mouthwatering aloo (potato) filling thats deep fried till golden? Not this girl!

And I think these homemade punjabi samosas can give any store bought samosa a run for its money. In fact, some store bought samosas get it so wrong that it’s unbelievable – the stuffing is not appetizing enough, or the pastry is not fried properly. Because making good samosas is an art and needs time and patience, so I don’t have any shortcuts today. Because the best Indian punjabi samosas don’t deserve them. They deserve to be made with love and care and patience so that when you take that first bite you are transported back to your favorite childhood mithai shop.

If you’ve never attempted samosas at home before, I think it’s time we all start. And if I can do it, so can you. Because I’m the least arty person I’ve ever met. Origami was never my thing and wrapping samosas is a bit like that. It takes a few tries, but once you get it, you’ll be wrapping them like a boss. I have a step by step video recipe if you scroll down, that’s going to make things even easier.

Because I want this to become the definitive guide to making homemade punjabi samosas, let’s just answer some questions that you may have.

Which flour can you use to make samosa?

Samosa is traditionally made with all purpose flour or maida. But you can swap in some of the maida for whole wheat flour (atta). All purpose flour provides flakier results, and whole wheat flour samosas will result in a denser samosa pastry, but they still be very tasty!

Can the samosa filling be made without onion and garlic?

The samosa filling recipe that I have does not have any onions, but I do love adding garlic. However, if you don’t like garlic or don’t eat it, feel free to skip it and replace it with a pinch of asafoetida right in the beginning after you heat the oil.

Can the samosa dough be made in advance?

Yes, and it should be. You will always get better results when you make the samosa dough in advance and keep it covered for 30-40 minutes. This helps form the gluten in the dough and the resting time gives you better control while rolling the dough.

Are these samosas vegetarian or even vegan?

These are the best Indian punjabi samosas and they are vegetarian. Infact these samosas are also naturally vegan like a lot of Indian cooking, so if you are looking for vegan festive options, these will please you!

Can samosas be baked?

Yes, samosas can be baked in general. Though I believe deep frying provides the best results, and when you are enjoying something like samosas, you should stop worrying about it being healthy and just indulge. To bake these, the amount of oil in the dough will need to be increased to give the same flaky results, without making them overtly oily. I’m testing a baked samosa recipe and if I’m happy, I will put it up soon!

Can samosas be made in the air fryer?

Absolutely! My mother has tested these samosas in the air fryer with great results. They will need to be brushed with a light coating of oil before being air-fried but the result is pretty yummy. They may not have the perfect, even golden brown crust but the pastry is cooked through and its quite crispy too, just like a good samosa should be.

Can the best Indian punjabi samosa be made in advance?

Yes, you can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can individually freeze them and store them in a ziplock or a freezer friendly container and fry them at a later date. If freezing these, make sure to thaw them at room temperature for about 15-20 minutes before frying.

How long do samosas keep?

I have never been able to keep samosas for more than two days because they always get over before that. In fact I love cold samosa and make them into a samosa sandwich or samosa chaat. You won’t believe how good samosas can taste between two slices of bread slathered with ketchup and coriander chutney.

Whoa! I know thats a lot of questions but those are all the questions I had when I started making samosas. If you have any others, feel free to leave them in a comment and I’ll be happy to keep adding them as we go!

My favorite way to serve samosas is definitely with ketchup, but you can always serve these with coriander chutney or tamarind chutney, or turn them into a samosa chaat with all your favorite toppings.

Big thumbs up from Denver every time I make these which means they are approved by my biggest critic!