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Closeup of a beautiful, perfect golden brown samosa
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The Best Indian Punjabi Samosa

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.
Course Snacks & Appetizers
Cuisine Indian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 Samosas
Calories 370kcal
Author Richa

Ingredients

Samosa Dough

  • 2 cups Maida
  • ¼ cup Ghee clarified butter
  • ¼ teaspoon Salt
  • ½ cup Water + a few tablespoons extra, if required

Samosa Filling

  • 2 tablespoons Oil
  • 1 teaspoon Coriander Seeds
  • ½ 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
  • ¾ teaspoon Turmeric Powder
  • 1 tablespoon Raw Mango Powder Amchoor
  • ½ teaspoon Garam Masala Powder
  • 3 Potatoes boiled, peeled and mashed (large, approx 360 grams)
  • 6-7 Curry Leaves finely chopped
  • Salt to taste

Oil for Frying

    Instructions

    • To start making the samosa dough or pastry, mix together flour and salt and add ghee. Rub the ghee with the flour till it resembles bread crumbs. Start by adding ½ cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be stiff. Don't over knead it. Its normal to see a few cracks and dimples. Cover the dough with a damp cloth and set aside while you make the filling.
    • Heat oil in a pan. While 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 till aromatic but be careful not to burn them. Add ginger, garlic and green chilies and stir fry for a minute or two. Add the remaining spices, mashed boiled potatoes and salt. I like to use a potato masher to just mash everything together and then mix it. Add the curry leaves right at the end, give it one more good mix and then set the mixture aside to cool.

    Wrapping the samosas: 

    • Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
    • Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only ¾th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don't touch each either and cover them with a damp cloth.
    • Heat about 2 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the surface, your oil is ready for frying. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer. Fry the samosas on a low flame till golden brown on both side. It's important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. They take 15-20 minutes to fry. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.

    Video

    Notes

    • Make sure to roll out the dough thinly and evenly. If the wrapper is too thick, the samosas won't cook properly from inside
    • Do not use any flour while rolling the dough. There is enough fat in the dough and it won't stick to the platform as you roll. Any extra flour can burn when you fry the samosas making them bitter
    • Always fry samosas on low heat. This is so that the pastry cooks from inside. If the oil is too hot, they'll brown too quickly on the outside but remain uncooked with raw pastry inside. Samosas take 15-20 minutes to fry to a golden brown.
    • 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. 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 lightly with 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 it's quite crispy too, just like a good samosa should be.
    • How to freeze samosas? You can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can freeze them individually and store them in a ziplock or a freezer-friendly container and fry them at a later date.

    Nutrition

    Calories: 370kcal | Carbohydrates: 19g | Protein: 2g | Fat: 32g | Saturated Fat: 4g | Sodium: 126mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg