This is definitely the weightier Indian punjabi samosa you'll overly 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 hands wrap them.
I don't make tall claims hands but I think I've been looking for the weightier Indian punjabi samosa recipe all my life. Considering I'm a samosa lover. Increasingly like an obsessive samosa lover with an irresistible need to have samosas every week considering I think they are the most epic Indian snack overly invented!
And I think these homemade punjabi samosas can requite 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 tempting enough, or the pastry is not fried properly. Considering making good samosas is an art and needs time and patience, so I don't have any shortcuts today. These deserve to be made with love and superintendency and patience so that when you take that first zest you are transported when to your favorite diaper 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. Considering I'm the least imposing person I've overly 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 plane easier.
Because I want this to wilt the definitive guide to making the weightier samosa, here is everything you need to know.
Ingredients for Samosa
Here's what you'll need
The dough or atta for samosa is made with maida (all purpose flour), ghee and salt. This is similar to making pastry for pies where the flour and ghee and mixed together till the mixture is crumbly and then water is subtracting little by little till the dough comes together.
- Don't over knead or your samosas will be tough instead of crispy
- Its okay if you can see small pockets of ghee in your dough
- Its normal for the dough to have dimples or cracks. It need not be smooth
- The dough should be kneaded in a way that its stiff. That's what helps form the crispy crust. If your dough is too soft, you've widow too much water and this will make it difficult to wrap samosas and the husks won't be crispy
- Rest the dough for 30-40 minutes for weightier results
In the picture above, methi seeds (fenugreek) are missing! Sorry well-nigh that. But it's listed in the recipe vellum below.
I recommend taking the time to source all of these ingredients as each of them play a role is subtracting flavour to the masala. Coriander seeds, saunf(fennel) and methi seeds (fenugreek) play an important role. They are lightly crushed so you don't zest into them but subtracting them whole is what makes this masala so unique in flavour.
Samosa Filling
The filling or stuffing for samosas is easy to put together once you have all the ingredients. The potatoes are pre-boiled, peeled and mashed lightly surpassing subtracting them to the cooked aromatics and spices.
Samosa filling can unquestionably differ from region to region in India - some add untried peas, some raisins, some make a visionless brown masala and then there's this which is my favourite.
How to wrap Samosas
Wrapping a samosa can take a little practice but I've detailed out the steps below. It's like origami. If your dough is still like it should be, it's easier to handle the wrapper.
The idea is a to make a cone from the dough. This is then filled with the aloo masala and sealed virtually the edges so it's a stuffed triangle. The crispy edges are seriously the best!
- Make sure to roll out the dough thinly and evenly. If the wrapper is too thick, the samosas won't melt properly from inside
- Do not use any flour while rolling the dough. There is unbearable fat in the dough and it won't stick to the platform as you roll. Any uneaten flour can shrivel 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.
More FAQ's
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 subtracting garlic. However, if you don't like garlic or don't eat it, finger self-ruling to skip it and replace it with a pinch of asafoetida right in the whence without you heat the oil.
Can the samosa dough be made in advance?
Yes, and it should be. You will unchangingly get largest results when you make the samosa dough in whop and alimony it covered for 30-40 minutes. This helps form the gluten in the dough and the resting time gives you largest tenancy while rolling the dough. You can moreover make samosas in whop and refrigerate (upto 8 hours) or freeze them (up to 3 months) for later.
Are these samosas vegetarian or vegan?
Samosas come in various shapes and forms and can be non vegetarian if you fill them up with keema/chicken but this particular recipe is vegetarian. You can hands make vegan samosas by swapping the ghee in the dough with oil
Can samosas be baked?
Yes, samosas can be baked in general. Though I believe deep frying provides the weightier results, and when you are enjoying something like samosas, you should stop worrying well-nigh it stuff healthy and just indulge. To torch these, the value of oil in the dough will need to be increased to requite 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 unconfined results. They will need to be brushed lightly with oil surpassing stuff air-fried but the result is pretty yummy. They may not have the perfect, plane golden brown husks 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 hands make these samosas in whop and refrigerate them for well-nigh 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.
My favorite way to serve samosas is definitely with ketchup, but you can unchangingly 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 ways they are tried by my biggest critic!
More Indian Snacks:
- Aloo Paneer Tikkis
- Paneer Pakoras
- Easy Pani Puri (Golgappa/ Puchka)
- Aloo Chaat
- Vegetable Pakoras
- 14 Diwali Snack Recipes that will light up your Diwali Party
Watch the Video
This recipe was first published on October 8, 2017 and updated with new photos and a step by step video on August 19, 2021. A minor transpiration was made to the dough recipe that results in crispier, flakier samosas.
The Weightier Indian Punjabi Samosa
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 Untried 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 specie crumbs. Start by subtracting ½ cup water and knead it into a firm dough. You may need a few uneaten 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. Imbricate the dough with a wateriness reticulum and set whispered 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 whiffy but be shielding not to shrivel them. Add ginger, garlic and untried 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, requite it one increasingly good mix and then set the mixture whispered to cool.
Wrapping the samosas:Â
- Take a lime sized trencher of dough, roll it between your palms till smooth and pebbles it with flour. Roll it out into a whirligig which is less than 1 mm thickness and well-nigh 6 inches in diameter. Cut the rolled dough in half. Pick up one half and skim it with a little water withal the straight whet of the pastry.
- Now take one whet of the straight side, and place it on the other whet of the straight side in such a way that the dough forms into a cone (watch the video for increasingly 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. Skim the inside of the unfilled dough with a little water and seal it by pinching the whet 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 imbricate them with a wateriness cloth.
- Heat well-nigh 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 frothing 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 swizzle any uneaten 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 melt properly from inside
- Do not use any flour while rolling the dough. There is unbearable fat in the dough and it won't stick to the platform as you roll. Any uneaten flour can shrivel 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 weightier results, and when you are enjoying something like samosas, you should stop worrying well-nigh it stuff healthy and just indulge. To torch these, the value of oil in the dough will need to be increased to requite 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 unconfined results. They will need to be brushed lightly with oil surpassing stuff air-fried but the result is pretty yummy. They may not have the perfect, plane golden brown husks 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 hands make these samosas in whop and refrigerate them for well-nigh 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
The post The Weightier Indian Punjabi Samosa appeared first on My Food Story.
