How to make Samosa at home?

Flaky and crunchy fried samosa are some of the well-liked avenue meals snack in North Indian delicacies. They characteristic a pastry-like crust however are full of savory potatoes and peas for a hearty, scrumptious snack. This step-by-step information will assist you to make the flakiest, tastiest, completely greatest Punjabi samosa recipe from scratch!

About This Samosa Recipe
What makes this the greatest home made samosa recipe? My foolproof directions will assure that your potatoes and peas samosa are hearty with a superbly flaky, crispy crust.
I exploit a bit much less water than another recipes to make my dough, which creates an ever flakier and crave-able samosa crust. (This can also be the trick I exploit to make samosa pie, which is a superb non-fried different to conventional samosa.)
Plus, the filling in these Samosa is simply improbable. It’s tremendous simple to put together in a stovetop strain cooker or utilizing an Instant Pot and in a pan on the range. Green peas and potatoes are blended with traditional Indian spices for a heat, satisfying stuffing that can hold you wanting extra.
With an ideal crust and comforting filling, this recipe is an actual winner! Give it a try to you’ll be amazed at how easy and enjoyable it’s to make samosa recipe from scratch at residence.
Our private favourite is and can all the time be a Punjabi samosa which is what this recipe is all about. The traditional potato and inexperienced peas stuffing on this recipe is tailored from my cooking college notes.
I’ve additionally made a video which exhibits the shaping, stuffing and deep frying the samosa. You can take a look at the video within the recipe card under, if the images don’t assist.
How to Make Samosa
Below is my full step-by-step information with images for making the perfect Punjabi aloo samosa recipe from scratch.
You begin by making the savory filling and pastry dough. Then assemble the samosa, fry, and luxuriate in together with your favourite dipping sauces and chutneys!
Making the Potato Stuffing
1. The first step to home made samosa is to cook dinner the potatoes and peas for the filling.

• To cook dinner the potatoes and peas in a stovetop strain cooker: Place 3 medium-sized entire potatoes (300 to 450 grams) and a couple of to 2.5 cups water in a 3 or 4 litre strain cooker. On prime of the potatoes fastidiously set a small trivet and strain cooker-safe bowl with ½ cup inexperienced peas. Pressure cook dinner for five to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
• If utilizing an Instant Pot: Place 3 medium-sized entire potatoes within the metal insert of a 6 quart IP. Add 2 cups water. Place a trivet on prime of the potatoes, and on prime of the trivet set a bowl with ½ cup of inexperienced peas. Pressure cook dinner on excessive for 20 to 25 minutes.

2. For the stovetop strain cooker, take away the lid after all of the strain falls within the cooker. For the Instant Pot, do a fast strain launch after 5 to 7 minutes. Check with a knife or fork to see if the potatoes are cooked nicely.The knife or fork ought to have the ability to slide via simply if the potatoes are cooked correctly.
If the potatoes are undercooked, then cook dinner them for just a few extra minutes utilizing the strain cook dinner perform. Once carried out, drain the potatoes and peas in a colander and put aside to cool.

3. Next, toast the spices. This will assist to launch their flavors and shouldn’t be skipped!
To a small frying pan over low warmth add ½ inch cinnamon stick, 1 clove (elective), 1 inexperienced cardamom, 3 black peppercorns, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds and a couple of teaspoon coriander seeds.
Heat the spices for just some minutes till fragrant, being cautious to not burn.

4. Remove the spices from the warmth and permit to cool utterly. Then, put them in a spice grinder or small mixer-grinder jar.

5. Grind the toasted spices to a semi-fine powder, and put aside.
TIP: If you might be pressed for time to roast and grind the spices, then I’ve an answer for you.
Mix 2 teaspoons floor coriander (coriander powder), ½ teaspoon floor cumin (cumin powder), ½ teaspoon floor fennel (fennel powder) and ½ teaspoon garam masala powder in a small bowl.
Add this ready spice combine at step 9 when the inexperienced peas and remaining floor spices are added.

6. Peel the pores and skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.

7. In a small skillet, warmth 1 tablespoon oil. When the oil turns into medium scorching then cut back the warmth to low.
Crackle ½ teaspoon cumin seeds till aromatic. I used mustard oil because it actually provides a punch within the stuffing. You can use impartial oil like sunflower oil, safflower oil, grapeseed oil or canola oil.

8. Keep the warmth on low and add 1 teaspoon finely chopped or minced ginger and a couple of teaspoons finely chopped inexperienced chillies. Sauté for just a few seconds till the uncooked aroma of ginger goes away.

9. Now you may {switch} off the flame or hold flame to a low. Then add the cooked inexperienced peas, ½ teaspoon purple chilli powder, 1 pinch of asafoetida (hing), the dry floor spice combine that we made and 1 to 2 teaspoons dry mango powder (amchur).The mango powder is what offers the samosa filling its signature tangy taste that balances so nicely with the savory, spicy flavors of the opposite stuffing components.

10. Stir collectively and sauté for a minute. You can add much less or extra dry mango powder relying upon private style. I added 2 teaspoons as simply 1 teaspoon was not fairly sufficient bitter taste for me.

11. Next add potato cubes, salt as required and 1 tablespoon chopped coriander leaves (also called cilantro) to the skillet.

12. Mix very nicely and sauté for a minute. Check the style, and add extra of the spices, salt or dry mango powder if wanted. Cover and set the filling apart when you make the dough.

Making the Samosa Dough
13. In a big mixing bowl mix 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).

14. With your fingers, combine the components collectively till they make a breadcrumb-like texture that holds its form once you press a portion of the combination.

15. Then, working only a bit at a time, add in 7 to 8 tablespoons water in components and knead. You can add 1 to 2 tablespoons additional water if wanted if the dough appears to be like floury or dry.

16. Continue kneading to kind a agency, tight dough. It shouldn’t be gentle or sticky. Cover the samosa dough with a moist kitchen towel and let relaxation for half-hour.
In case in case your dough turns into too moist or sticky then add just a few tablespoons of flour. Mix and knead once more to a agency dough.

Assembling and Shaping
17. After the dough has rested, divide it into 6 to 7 even items. Take each bit and gently roll in your palms first to clean and soften. Place it in your work floor or on the rolling board.

18. Then roll it with a rolling pin, being aware to hold the thickness even at 1 mm and never too skinny.

19. Cut the with a knife or a pastry cutter, proper via the middle of the samosa pastry.

20. Use a rolling pin to gently flatten the half moon form to make even.

21. Use a pastry brush to frivolously brush the samosa dough with water round all the edges.

22. Next, fold to be a part of the straight edged aspect collectively to kind a cone, like proven within the photograph under. Be certain to press the perimeters nicely in order that they’re sealed!
The samosa cone is now prepared to be filled with the potato and pea filling.

23. Carefully spoon and frivolously pack the ready potato and pea stuffing into the samosa cone. Make certain to not over or under-fill to forestall the samosa from bursting in the course of the frying course of.

24. Crimp and pinch the perimeters to shut as proven in photograph under. This helps the samosa to stand as soon as made.

25. Evenly press all the edges, ensuring there aren’t any cracks within the dough. The edges ought to be sealed very nicely in order that the stuffing doesn’t come out whereas frying.
Prepare all of the samosa this fashion as described above, and canopy with a moist kitchen serviette to hold the samosa from drying out.

Frying Samosa
The remaining step to making the perfect samosa is to fry them to a completely crisp golden brown. Use any impartial flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some choices.
26. Heat the oil for deep frying in a kadai or pan. Test the oil by including a small piece of dough – it ought to come up shortly if the oil is scorching sufficient for frying.
Once the oil turns into scorching, gently slide 3 to 4 of the ready stuffed samosa into the oil, after which instantly cut back the flame to low. Do not overcrowd the pan to guarantee every samosa fries evenly!

27. Fry them on low to medium-low warmth, keeping track of them in order that they don’t burn.

28. When one aspect is pale golden, use tongs or a slotted spoon or skimmer to gently flip the samosa over and proceed frying.
This approach you’ll have to flip a few instances for even cooking. Be light and cautious whereas turning them as they’re heavy and oil can spill out.

29. Fry till every samosa is crisp and golden. The oil will cease scorching as soon as the samosa are fried nicely. It will turn into properly crisp and golden.

30. Use a skimmer to fastidiously take away fried samosa from the oil, and place them on paper towels to take away additional oil. Repeat the frying steps with the remaining batches of samosa.

31. Serve Punjabi samosa scorching or heat or at room temperature with coriander chutney or tamarind chutney, or with a zesty tomato sauce. The combo of samosa with masala chai is irresistible and far liked.
You may also serve them with chana masala. This dish is popularly identified samosa chole. Another well-liked chaat snack made with samosa is samosa chaat.

Samosa Stuffing Variations
There are many variations in a samosa stuffing relying on the area and state in India.

1. In Delhi and Punjab, potatoes alone or a mix of peas and potatoes are frequent – the place the potatoes or peas usually are not crushed or mashed. The potato cubes are cooked completely however in form with just a few inexperienced chilli items within the submitting. There is a some sourness on this stuffing as dry mango powder or dry pomegranate powder are added. A number of extra spices are added as nicely.
2. In some variations, raisins are additionally added which supplies the samosa a sweet-sour style. Sometimes cashews are additionally added for some crunch.
3. In some locations, the filling is completely mashed with loads of spices added.
4. If the inexperienced chilies usually are not added within the filling then fried inexperienced chilies are often served individually.
5. Some folks additionally add ginger-garlic paste and on few uncommon events, I’ve discovered chopped carrots items additionally within the stuffing.
6. A variation with combine greens can also be made. Veggies like peas, carrots, cauliflower and potatoes are added.
7. Onion samosa is one other variation the place a spiced combination of onions and poha (flattened rice) is stuffed within the samosa.
8. Sweet samosa can also be made with a stuffing of khoya (mawa), nuts and dry fruits. This is made often throughout festivals like Diwali or Holi. These samosa are also called khoya samosa or dry fruit samosa.
9. A variation can also be made with paneer cubes added within the stuffing.
10. Cocktail samosa is a small sized samosa filled with a dry filling of spices, nuts and dry fruits.

Tips
Expert Tips
So you have to be questioning what ought to be the proper proportions of components within the pastry dough and the proper frying technique – to get that flaky and crispy crust. I break it down for you intimately.
1. Proportion of fats
The quantity of fats (which we name as “moyen or moyan” in Hindi) has to be within the right proportion in a samosa pastry dough. One of my culinary knowledgeable buddy all the time suggests to add ⅕ of fats to 1 a part of flour in weight.Example: For 1 kilogram of flour, you may have to add 200 grams of fats. In this samosa recipe, I’ve saved the identical ⅕ proportion of fats – which is 50 grams for 250 grams of flour.
2. Proportion of water
A samosa crust dough has to be kneaded to a decent and agency dough. The dough shouldn’t be gentle like a bread or roti dough. So you want to add much less water when kneading. The quantity of water that can be added relies on the standard of the flour. Thus add water in components once you knead the dough.
3. Rolling samosa crust
You have to roll the crust evenly retaining 1 mm thickness throughout. Do not roll the crust too thick. A thick crust will take up loads of frying time leading to a tough texture.
Do not roll the dough too skinny. It received’t have the ability to include the potato stuffing and burst in oil. So do consider the following pointers whereas rolling the dough.
4. Two frying methods
There are two frying methods to get that excellent crispy flaky crust in a samosa.
1. Frying at a low temperature
In this technique, firstly warmth the oil at a medium or medium-high temperature. Then add the samosa into the new oil. As quickly as you add the samosa to the new oil, cut back the warmth to a low or medium-low and fry samosa on a low warmth.This ensures that they don’t take up an excessive amount of oil. If you straight put the samosa in a much less scorching oil, they absorb an excessive amount of oil. If you fry samosa in a highly regarded oil, then tiny air bubble pockets can kind on the crust and the within a part of the crust can be undercooked.
2. Frying twice
This is a bit prolonged technique and the one which I’ll counsel you to attempt whereas making samosa when you’ve got loads of time. In this technique initially you may have to frivolously fry the samosa not permitting them to turn into golden – simply that the dough ought to look cooked.
Add the samosa in scorching oil and take away them when the crust has turn into opaque and creamish white. Fry till frivolously fried in order that once you take away them they won’t break. Set them apart. Then decrease the warmth of oil and fry the samosa once more till they’re golden.
With each the strategies, the ultimate samosa can be crisp & flaky from exterior and cooked nicely from inside – just like the one you get within the markets and there can be no air pockets on the crust.
How to make Aloo Samosa in an air fryer
If you may have an air fryer then do attempt making samosa in it. You can be pleasantly stunned with the feel of the air fried samosa. They do style comparable to the fried samosa, minus the additional oil.
For air-frying, preheat air fryer at 180 levels celsius for 10 minutes. Brush samosa with oil and air fry at 180 levels celsius until the samosa are golden.

FAQs
I’ve compiled under solutions to questions primarily based on the queries requested by readers within the feedback.Can I make samosa with entire wheat flour?
Yes, you are able to do that. In reality many Indian recipes that use (all function flour) might be simply made with entire wheat flour. Just keep in mind to add extra water whereas kneading as entire wheat flour absorbs extra water. However, with entire wheat flour the samosa crust would possibly turn into dense and won’t be as flaky as made with all-purpose flour.I wouldn’t have amchur? Any substitute?
Add 1 teaspoon lemon juice to the potato stuffing. If you may have dried pomegranate powder, then add 2 teaspoons of it.Can I freeze samosa?
You can freeze the samosa. Either form them after which freeze or you may first fry them until the crust turns into opaque after which freeze them. This approach the samosa will keep higher for an extended time. Before frying, let the samosa come to room temperature after which fry. If fried when they’re nonetheless chilly, then they take up extra oil.Why there are air pockets on the my samosa?
A number of air pockets are wonderful, however the samosa shouldn’t be coated with quite a lot of air pockets. If the samosa dough is gentle, then the air pockets happen on the crust. Too a lot moisture within the dough makes the crust gentle in addition to offers it loads of air pockets. While frying, if the oil is simply too scorching, air pockets seem on the crust.Can I make samosa with puff pastry sheets or spring roll wrappers or phyllo sheets?
1. If utilizing puff pastry sheets, then bake samosa. You may even air fry.2. For spring roll wrappers, you may both fry or bake them.3. With phyllo dough sheets bake the samosa.Can I add onions within the stuffing?
Usually in an genuine Punjabi samosa recipe, onions and garlic are by no means added. But we are able to all the time make our personal variations and be artistic. So you may add onions and garlic in case you want. Both the onions and garlic will change the style of stuffing significantly. In reality there’s a samosa variant the place onion is the star ingredient within the stuffing and is a well-liked avenue snack referred to as as onion samosa.Why has my samosa turned gentle and soggy after frying?
Samosa can turn into gentle due to two causes. Either the dough is gentle or the oil is at a too low temperature whereas frying. When you knead the dough, make certain that dough is tight and stiff. It shouldn’t be gentle like bread or roti dough.What is the recipe for the fried inexperienced chillies served with Punjabi samosa?
The first technique is to slit the inexperienced chillies retaining them entire. Shallow fry or deep fry them until you see just a few gentle golden blisters on them. Later sprinkle some salt on the fried inexperienced chilies and blend. You may also sprinkle some chaat masala or amchur powder.The second technique is to stuff a mix of amchur powder (dry mango powder) and salt in slit inexperienced chilies. Shallow fry them after which serve.Can I retailer samosa and for what number of days?
You can simply retailer it for a few hours at room temperature. If you don’t plan to eat them at all, then retailer them in an air-tight field (dabba) within the fridge. When serving you may heat them on a tawa or in an oven.What can I do with leftover samosa?
You can heat it on a tawa (griddle) or oven till heat (at 170 levels celsius in a preheated oven) and have them with bread, pav (dinner rolls) or roti. An effective way to use them up is the superior Indian avenue meals of samosa chaat.How to make a vegan samosa recipe?
Yes. To make a vegan samosa, use a impartial tasting oil as an alternative of ghee (clarified butter) whereas making the dough crust.Can I air-fry samosa?
Yes in fact you may air-fry samosa. Please do learn the air-frying half I’ve described above.Can I bake samosa?
Yes positively. Bake in a preheated oven at 180 levels celsius for 30 to 35 minutes till the crust turns into crisp and golden.