on Aug 04, 2022, Updated Oct 17, 2024 As an obsessive samosa lover, I don’t think I would be exaggerating when I tell you that this homemade Indian Punjabi Samosa recipe makes the best samosas I have ever tried! These samosas have a perfectly crispy wrapping and a masala that’s so incredibly delicious and authentic, that just a bite of this will instantly transport you back to your favorite childhood mithai shop. I should warn you though, this samosa recipe has no shortcuts, and requires care and patience. Plus wrapping samosas is a bit like art and can take a few tries to get right. But once you get it, you’ll be wrapping them like a boss. And don’t worry, I have a step by step video recipe, that’s going to make things even easier.
Ingredients for Samosa
For the dough: 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 are mixed together till the mixture is crumbly and then water is adding little by little till the dough comes together. Here are some tips to help you make samosa dough like a pro:
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 added too much water and this will make it difficult to wrap samosas and the crust won’t be crispy Rest the dough for 30-40 minutes for best results
For the samosa stuffing: (In the picture above, methi seeds (fenugreek) are missing! Sorry about that. But it’s listed in the recipe card below.) I recommend taking the time to source all of these ingredients as each of them play a role is adding flavour to the masala. Coriander seeds, saunf(fennel) and methi seeds (fenugreek) play an important role. They are lightly crushed so you don’t bite into them but adding 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 before adding them to the cooked aromatics and spices. Samosa filling can actually differ from region to region in India – some add green peas, some raisins, some make a dark 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 around 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 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.
Richa’s Top Tips To Make Punjabi Samosas
For the samosas to be crispy and flaky, it is important to add the right of fat to the flour. Don’t skimp on the ghee when kneading the dough, or your samosas will turn out hard and rubbery. Make sure to add water slowly and in small quantities when kneading the dough. Since the samosa dough is supposed to be tight and firm, using too much water won’t give you right consistency. These samosas stay good on the counter at room temperature for up to a day or in the refrigerator in an airtight container for up to 3 days.
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!
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 change was made to the dough recipe that results in crispier, flakier samosas.
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