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Samosa recipe | How to make samosa recipe | Punjabi samosa recipe

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Samosa recipe – Samosa is a potato stuffed deep fried tea time snack that is very popular not only in India but also across Asian countries and the middle east. It is believed that they originated from the middle east and was brought to India by the Merchants. Most commonly they are made with potato stuffing but can also be made of keema/ meat. Samosa is one of the most commonly eaten snack across India.
samosa recipe
They are very special during the month of ramadan and are eaten as a Iftar snack. Samosas make their appearance everywhere as a street food, party snack, restaurants and even in cafes.

I am sharing the samosa recipe with potato stuffing, you can also make keema samosa using this keema recipe for the stuffing. This Punjabi samosa recipe is roughly adapted from Chef Harpal singh.

For more similar snacks, you may like to check
Spring rolls
Bread rolls
Pakora
Sandwiches

Tips for making the perfect samosa dough crust.
This is useful in case you like to double or triple the recipe.
1. For every one kg of flour, you can use up to 200 grams of fat (oil or ghee). Anything more than this may break the crust. Using too little fats in the dough may lead to tiny air bubbles over the samosa.

Can I bake these samosas?
Yes you can bake these at 170 to 180 C in a preheated oven for 35 to 40 mins.

Can I use whole wheat flour / atta?
Yes you can. Read on to know the details.

Samosa recipe below

Samosa recipe | How to make samosa | Punjabi samosa recipe

Punjabi samosa are crisp fried Indian snack with spicy potato peas filling. These are very popular not only across India but also around the globe. Samosa is served with green chutney or mint chutney.

Print
Course Snack
Cuisine North Indian
Keyword crispy, easy, homemade, potato, tasty
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 299 kcal
Author Swasthi

Ingredients (240 ml cup used)

For samosa covering / pastry

  • 2 cups maida or plain flour (or 250 grams )(prefer organic or unbromated)
  • ¼ cup melted ghee or oil (or 50 grams)
  • ¼ cup water (+ 2 tbsp )
  • 1 tsp ajwain or carom seeds
  • ¾ tsp salt

Potato filling for samosa

  • 250 grams potatoes (or 4 medium sized)
  • ½ cup green peas
  • 8 cashews (optional)
  • 2 tsps raisins (optional)
  • 1 tbsp ghee or oil
  • 1 tsp minced ginger or ginger garlic paste
  • 2 green chilies chopped (skip for kids)
  • Pinch hing or asafoetida
  • ½ tsp amchur powder or dry mango powder (or lemon juice)
  • 1 tsp anardana (dry pomegranate seeds)
  • Few coriander leaves chopped (optional)

Spices for samosa

  • ¾ tsp cumin or jeera
  • ¾ tsp garam masala
  • ½ to ¾ tsp red chilli powder

How to make the recipe

  1. Boil potatoes just until done. Crumble them, do not mash them up. Set aside.

For samosa covering

  1. Mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.

  2. Add water little by little and mix the flour to dough kneading lightly. Cover and set aside until the filling is ready.

Making samosa filling

  1. Heat a pan with oil. Add cumin. It begins to sizzle.

  2. Add ginger and green chilli. Saute until it begins to smell good. 

  3. Next add cashews and raisins if using. Fry for a while.

  4. Transfer crumbled potatoes, chili powder, garam masala, amchur, anardana and salt.

  5. Mix everything well and saute for 3 to 5 mins.
  6. Add coriander leaves and mix well. Set this aside to cool.

How to make samosa

  1. Lightly knead the dough to smoothen a bit. Make 4 to 5 portions of the dough and roll to balls. Cover the dough.

  2. Grease the rolling area and then flatten a ball.
  3. Begin to roll to a oblong or oval shape. 

  4. Cut it to two. If the edges are too thick, gently roll it to thin down.

  5. Smear water over the straight edge. Join the edges to make a cone. Press gently to seal the cone.

  6. Fill the cone with potato masala and smear water on the edges. 
  7. Bring the edges together and make a pleat on one side. 
  8. Bring back the pleat and seal it. Make sure the samosa has been sealed well.
  9. Finish making all the samosas.

Deep frying samosa

  1. Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
  2. Add the samosas to the oil and deep fry them until golden. 
  3. When they are half fried you can increase the flame to little high and fry until crusty.
  4. Drain them on to a kitchen tissue.
  5. Fry all of them in batches.

Baking samosa in oven

  1. Preheat the oven at 170 C for about 20 mins. Bake these for about 35 to 40 mins.
  2. Serve with mint chutney or tomato sauce.
Nutrition Facts
Samosa recipe | How to make samosa | Punjabi samosa recipe
Amount Per Serving
Calories 299 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 348mg 15%
Potassium 272mg 8%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
Vitamin A 1.8%
Vitamin C 13.8%
Calcium 2.4%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

samosa recipe

Preparation for samosa recipe – step by step photos

1. Wash and boil potatoes in whatever way you like. I washed peeled, halved and pressure cooked them for 1 whistle on a medium flame. The potatoes should not turn mushy but must be fully cooked.
boiling aloo for potato stuffed
2. Cool and crumble them. Set aside.
crumbled aloo

How to make samosa covering or pastry

3. Wheat flour or plain flour? Which is better for samosa? I have tried with wheat flour too but the results are not extraordinary. If you are into healthy eating and have completely stopped eating maida, then you can make with wheat flour. You can also use half wheat flour and half maida but all wheat flour does yield hard not very good samosa.

I used organic plain flour / maida. For health reasons prefer organic flour or at least unbromated flour. Add flour / maida, ajwain / carom seeds, salt and ghee to a large mixing bowl. You can also use half ghee and half oil.
plain flour carom seeds for samosa
4. Mix everything very well. Rub the flour in between your palms to incorporate the ghee well.
incorporate ghee for samosa dough crust
5. Add water little by little as needed. Knead it gently and make a dough.
addition of water for samosa recipe
6. Dough has to be firm and not sticky. Cover and set aside until the filling is ready.
firm samosa dough crust

Making potato stuffing for samosa

7. Heat ghee or oil in a pan. Next add cumin/ jeera and allow them to crackle.
saute cumin to make samosa recipe
8. Add minced ginger, green chili and saute until nice aroma comes out. Sprinkle hing. You can also use some cashews and raisins if you like. Saute until the nuts turn lightly golden.
addition of minced ginger
9. Transfer crumbled potatoes, green peas (optional), red chili powder, garam masala,salt, amchur powder and anardana (if you like). I prefer to add the spices in the oil. Saute everything well for 3 to 5 mins.
sauteing spices
10. Add chopped coriander leaves and switch off the stove. Set aside to cool.
potato stuffing for samosa

How to make samosa

11. The recipe given below can make 8 to 10 samosas depending on the size. Knead lightly to smoothen the dough and then make 4 to 5 balls. I went ahead making 4 balls and got 8 samosas.
divide the cough
12. Oil the platform or the rolling board. Place the ball.
roll the dough
13. Roll it to a oblong or oval shaped even layer.
cut the pastry
14. Cut it in the center to make 2 parts.
2 cut samosa pastry
15. I prefer to roll the edges slightly to reduce the thickness.
roll the edges
16. Apply water with your finger to the edge.
making cone for samosa crust
17. Make a cone shape like you see in the picture. Stick the edges well.
sticking edges of dough crust
18. Stick the edge from inside the cone as well. Fill the cone with potato masala.
filling cone with masala
19. Apply water on the edge.
applying water on the edges
20. Stick the edges. On one of the sides, make a pleat as shown in the image.
sticking edges of samosa
21. Bring the pleat to a side and stick it up. Make sure your samosa is sealed well.
seal the samosa
22. They will stand perfectly. Finish making all your samosas. If you prefer to bake them, preheat the oven at 170 C in fan forced oven, at 180 C in regular oven for 20 mins. Brush oil generously and bake them for 30 to 40 minutes, flipping them after 15 minutes.
samosas ready for frying

Frying samosa

23. Heat a pan with oil for deep frying. The oil should not be very hot or smoky hot. It must be medium hot. When it is just getting hot, add a small portion of dough in the oil. It should not come up immediately and turn the dough golden. It must raise slowly up. This is the right temperature.
heating oil
24. Add them one by one slowly. After you add them to the hot oil, you must see bubbles rising slowly. You should not be hearing any sizzling noise as it happens with the regular deep fried snacks. Keep stirring and fry them evenly until golden. Half way thru, I increased the heat. Drain them on a kitchen tissue when they are golden fried. For the next batch, reduce the heat completely and add them. Adjust the flame as needed.
frying samosa
Serve samosa with mint chutney or tomato sauce.
punjabi samosa

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Comments

  3. Hi swasthi, today m going to try making samosas on my daughter’s demand. Just want to know that what is te difference between fried and baked samosas? If there is no taste difference I want to try baked one. Give your tips for baking.

    Thanks in advance

    Reply

    • Swasthi,

      Want to try baked one if there is no taste difference. How many samosas can be baked at a time ? And how much oil to be brushed ? Pl guide

      Planning to make it today on my daughter’s demand. So your prompt response will be helpful.

      Thanks in advance dear

      Reply

      • Hi Monika,
        Since samosa is not something we make often I would suggest making the fried ones. Yes there is a difference between the baked ones and fried ones. Samosas are best when fried. If you eat fried foods daily and want to cut down that then you may want to bake them.. You will have to brush them generously. For the entire recipe you may need about 3 tbsp oil. Hope your little one will love them.
        🙂

        Reply

        • Yes, samosas turned yummy on that day. Prisha and others relished it thoroughly. And I loved the crust , it was very crispy and store bought taste. Only it was little thick. Next time I will try to make it thin. Many thanks ,😆

          Reply

          • Hi Monika
            you are welcome. Thank you so much for trying. Glad to know Prisha enjoyed the samosas.
            🙂

  4. I always wanted to make samosa with a good thick flaky crust and this recipe helped me the best. Thank you for the good work.

    Reply

  5. Hi Swasthi,
    Samosas came out good. My kids loved them a lot. I was looking for samosa chaat. Couldn’t find it. Can you pls direct me to the post

    Reply

    • Hi Priya
      Sorry somehow forgot to reply you. Glad to know the samosas turned out good. I haven’t posted a samosa chaat yet. Will try to share it some time. Thanks for trying

      Reply

  7. Hi swasthi
    My samosas turned out very good but the first batch were a bit hard though crispy. Where did I go wrong

    Reply

  9. Learned a lot from your recipes, i totally love indian spices and all . will try out this weekend.

    thanks again,

    Zebida wanjiku

    Reply

  11. You are Master chef. Your all recipes are perfect. I just love the step wise pics you add with the recipe, it makes trying the recipe very easy for us. Thank you a lot. You are inspiration for me. Hat’s off.

    Reply

  17. Hi, this samora recipe is really good. It came out well. It’s really nice of you to put recipes out so clearly and meticulously. Jazak allah.

    Reply

  18. Hi, I tried samosas for the first time based on your dough mixture. Just that I used atta instead of maida. It has come out well for a first attempt. Thank you!

    Also why do you prefer to put the masala in the oil. What is the difference between that and say putting masalas after cooking tomatoes in a curry?

    Reply

    • Welcome Jyoti
      Glad to know samosas came out good.
      Thanks for sharing the outcome.
      In a curry recipe, yes masala can be added after cooking tomatoes. But in this recipe, adding them to the oil , brings out the flavors of the masala. In this recipe, if chili powder is added to potato and not to oil, we can smell the raw chili powder in the samosa. This is my personal finding.
      🙂

      Reply

  19. Thank you for this recipe. I had these at work, and I have been looking for this recipe. My co worker gave a brief list of ingredients, but she didn’t want to tell me the full recipe lol. Finally I can have as many samosas as my little body can take.

    Reply

  20. Hi Swasthi,
    This looks irresistible. Can I substitute red chili powder with cayenne pepper powder? Can’t find any red chili powder here. I have paprika powder as well but I find it too mild for my taste.
    Thank you.

    Reply

  24. Hi Swasthi,

    I tried your Samosa Recipe with egg kheema filling. It was a hit at our home. Your way of explaining is quite good and easy to follow. I’ve seen samosa recipe in other blogs too but you and your pictures made me to try. I also tried your mango pickle and your Falafel recipes. Even those were hit here. Thanks for Sharing.

    Gouri Ramesh

    Reply

    • Hi Gouri , You are welcome
      So glad to know all the recipes turned out good. Liked your idea of using egg keema for the filling. Will try it sometime. Thanks for the feedback.

      Reply

  25. This samosa recipe was well written and quite delicious. I have never tried making samosa at home but after this I am going to try for sure. I will be using organic potatoes since I trust only organic food.

    Reply

  26. Hi
    Great that u posted samosa recipe.
    I searched many times in ur blog
    Can you please share bitter gourd recipe if you have. I only refer your blog bcoz I like ur style of cooking. Simple and delicious.

    Reply

      • I face difficulty while rolling the dough for its elasticity. And the joint parts get open while frying…what to do?

        Reply

        • Hi Dayita
          I guess it is beco’z the dough is not moist enough and not kneaded well. Just smear good amount of water on the edges and seal them. Next thing is if your samosas are not going for frying right away then cover them with a moist cloth. This helps a lot and will not open up while frying.. Hope these help

          Reply