What is Punjabi samosa made of
Flaky and crispy fried samosas are the most popular street food snacks in North Indian cuisine. They feature a pastry-like crust but are filled with savory and spicy potatoes and green peas for a hearty, delicious snack. This step-by-step recipe guide will help you make the flakiest, tastiest, absolute best Punjabi Samosa or Aloo Samosa from scratch!
About Samosa Recipe
What makes this the best homemade samosa recipe? My foolproof recipe will guarantee that your potato and pea samosas are hearty with a perfectly smooth, crispy crust.
I use a little less water than some other recipes to make my dough, which creates a crispy and delicious samosa crust. (This is also the trick I use to make samosa pies, which are a great fried alternative to traditional samosas.)
Also, the filling in this Punjabi samosa is simply amazing It is very easy to prepare in a stovetop pressure cooker or using an Instant Pot and a pan in the oven.
Green peas and potatoes are combined with classic Indian spices for a warm, satisfying stuffing that will leave you wanting more.
With a perfect crust and comforting filling, this recipe is a real winner! Try it and you will be amazed at how easy and fun it is to make amazing samosa recipes at home
Our personal favorite is a Punjabi samosa and will always be that's what this recipe is all about This recipe is adapted from my cooking school notes for the classic potato and green pea filling.
I have also made a video showing the shaping, stuffing and deep frying of aloo samosas If the photos don't help you can watch the video
How to Make Samosa
My complete step-by-step guide with photos to make the best Punjabi samosa recipe from scratch.
You start by making the savory filling and pastry dough Then assemble the aloe samosas, fry, and enjoy with your favorite dipping sauces and chutneys!
Cook the Veggies
1. The first step is to cook the potatoes and peas to add flavor and spice
To cook potatoes and peas in a stovetop pressure cooker: Place 3 medium-sized whole potatoes (300 to 450 grams) and 2 to 2.5 cups of water in a 3 or 4 liter pressure cooker. Carefully set a small trivet and pressure cooker-safe dish with ½ cup green peas on top of the potatoes. Cook for 7 to 8 minutes on medium to medium high heat for 2 to 3 whistles.
If using an Instant Pot: Place 1 medium-sized whole potato in a ¼-inch stainless steel insert. Add 2 cups of water Place a trivet over the potatoes, and set a bowl with ½ cup green peas on the trivet. Cook on high for 20 to 25 minutes
For stovetop pressure cookers, remove the lid after all the pressure in the cooker has been released.
For instant pot, release pressure quickly after 5 to 7 minutes Check with a knife or fork to see if the potatoes are cooked through
A knife or fork should be able to slide through easily when the potatoes are cooked properly
If the potatoes are undercooked, cook them for a few more minutes using the pressure cook function. Once done, drain the potatoes and peas in a colander and set aside to cool
Roast and Powder Spices
3. Next, roast or toast the spices This will help release their flavor and should not be skipped!
In a small frying pan over low heat add the following spices:
½ inch cinnamon stick
1 clove, optional
1 green cardamom
3 black peppercorns
½ tsp cumin seeds
As spoon chain seeds
2 tsp coriander seeds
Heat the masala for just a few minutes until fragrant, being careful not to burn it
Grind the toasted masala to a semi-fine powder and keep aside
Note: If you are pressed for time to roast and grind spices, I have a solution for you.
In a small bowl add 2 tsp ground coriander powder, ½ tsp ground cumin powder, ½ tsp ground fennel powder and ½ tsp garam masala powder.
Add this prepared spice mixture in step 9 when the green peas and remaining ground spices are added.
Make Potato Stuffing
Peel the skin from the cooked potatoes and cut into ½ to ½ inch cubes
Heat 1 tablespoon oil in a small skillet When the oil becomes medium hot then reduce the heat
Crush ½ tsp cumin seeds until fragrant I used mustard oil as it really adds a punch to the stuffing You can use a neutral oil like sunflower oil, safflower oil, grapeseed oil or canola oil.
Keep the heat low and add 1 teaspoon finely chopped or sliced ginger and 2 teaspoons finely chopped green chilies. Saute for a few seconds until the raw ginger smells
Now you can switch off the flame or keep the flame low Then add the cooked green peas, ½ tsp red chilli powder, 1 tsp asafoetida (asafoetida), the dry ground masala mix we made and 1 to 2 tsp dry mango powder (amchur).
Mango powder is what gives Punjabi samosas their signature tangy flavor that balances so well with the aromatic, spicy flavors of the other stuffing ingredients.
Mix together and saute for a minute You can add less or more dry mango powder depending on personal taste
I added 2 tsp because just 1 tsp was not sour enough for me
Then add the potato cubes, salt as needed and 1 tablespoon of chopped coriander (also known as cilantro) to the skillet.
Mix well and saute for a minute Check the taste, and add more spices, salt or dry mango powder if needed.
Cover the filling while you make the dough
Make Samosa Pastry Dough
In a large mixing bowl, combine 2 cups of all-purpose flour (250 grams), 1 teaspoon of carom seeds, 1 teaspoon of salt, and 6 tablespoons of ghee (50 grams).
. With your fingers, mix the ingredients together until they form a breadcrumb-like texture that holds its shape when you press a portion of the mixture.
Then, working a little at a time, mix in 7 to 8 tablespoons of water and stir
You can add 1 to 2 tablespoons of additional water if the dough seems sticky or dry
. Knead to form a firm, stiff dough It should not be soft or sticky Cover the dough with a kitchen towel and let it rest for 30 minutes
If your dough becomes too wet or sticky, add a few tablespoons of flour Add a firm dough and mix again
Assemble and Shape
After the dough has rested, divide it into 3 to 7 pieces Take each piece and roll it gently in your palm first to soften it Place it on your work surface or rolling board
Then roll it with a rolling pin, remember to keep the thickness to 1mm and not too thin.
With a knife or a pastry cutter, cut out the center of the rolled pastry dough.
Use a rolling pin to gently flatten the half moon shape
Use a pastry brush to lightly brush the dough with water on all edges
Next, fold the straight sides to join to create a corner as shown in the photo below Be sure to press the edges well so they seal!
The cones are now ready to be filled with the potato and pea filling
Carefully spoon and lightly pack the prepared potatoes and peas
Make sure to over- or under-fill to prevent the samosa from cracking during the frying process.
Pinch the edge to close as shown in the photo below This helps the samosa to stand up after being made
Press all edges evenly, making sure there are no pockets in the dough The edges should be sealed very well so that the stuffing does not come out while frying
Prepare all the samosas as described above, and cover with a damp kitchen napkin to dry.
Deep Fry Samosa
The final step in making the best samosas is to fry them to a perfect golden brown
Use any neutral flavored oil for deep frying - sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options.
26. Heat oil for deep frying in a kadai or pan Test the oil by adding a small amount of flour - it should come out quickly if the oil is hot enough for frying
Once the oil is medium hot, gently slide 3 to 4 prepared stuffed samosas into the oil, and immediately lower the heat.
Don't overcrowd the pan to ensure each one fries evenly!
When one side turns pale golden, using tongs or a slotted spoon or skimmer, gently flip each samosa over and continue frying.
This way you have to go around twice for cooking too Be gentle and careful when filling them as they are heavy and may spill oil
These take a long time to fry, so you have to be calm and patient!
Fry each potato samosa until crisp and golden The oil will stop sizzling when the samosas are fried well They will become beautifully clear and golden
Use a skimmer spoon or spider spoon to carefully remove the fried samosas from the oil and place on a paper towel to remove excess oil.
Repeat the frying step with the remaining batch of aloo samosas Lower the heat when you start frying the next batch Adjust the heat as needed while frying the samosas
Serve Punjabi samosas hot or warm with coriander chutney or tamarind chutney or with a dollop of tomato ketchup.
Aloo samosas cannot be paired with masala chai and are much loved in India
You can also serve them with chana masala This dish is known as samosa kohl Another popular chaat snack prepared with potato samosa is samosa chaat
Samosa Stuffing Variations
There are many variations in samosa stuffing depending on the region and state of India
- In Delhi and Punjab only potatoes or peas and a mixture of potatoes are common - where the potatoes or peas are not crushed or seasoned. Potato cubes are cooked perfectly but seasoned with some green chilli flakes in the serving This stuffing has some bitterness due to the addition of dry mango powder or dry pomegranate powder. Some spices are also added
- n Some variations, raisins are also added which gives the samosa a sweet-sour taste Sometimes cashews are also added for some crunch
- In some places, a lot of spices are added to the filling
- Fried green chilies are usually served separately if green chilies are not added to the filling.
- Some people also add ginger-garlic paste, and on rare occasions, I've also found sliced carrots in the stuffing.
- A variation is also done with mixed vegetables Vegetables like peas, carrots, cauliflower and potatoes are added
- Onion samosa is another variation where a spicy mixture of onion and poha (fried rice) is stuffed into the samosa.
- Sweet samosas are also prepared with fillings of khoya (mawa), almonds and dry fruits It is usually prepared during festivals like Diwali or Holi This samosa is also known as khoya samosa or dry fruit samosa
- A variation is also made with paneer cubes added to the stuffing
- Cocktail samosa is a small sized samosa filled with a dry filling of spices, nuts and dry fruits.
The amount of fat (which we call “moin or moyan” in Hindi) must be in the right proportion in a samosa pastry dough. A chef friend of mine always advises adding 1 part flour by weight of fat
Add the samosas to the hot oil and remove them when the crust turns opaque and creamy white. Fry until lightly browned so that they don't break when you remove them Keep them separate Then lower the heat of the oil and fry the samosas again until golden
With either method, the final samosa will be crispy and flaky on the outside and well cooked on the inside - just like you'd find in Indian sweet shops and with no air pockets on the crust.
FAQs
Can I make samosa recipe with whole wheat flour?
Yes, you can do that In fact many Indian recipes that use it (all purpose flour) can easily be made with whole wheat flour Remember to add more water while kneading as whole wheat flour absorbs more water
However, crusts made with whole wheat flour can be dense and won't be as fluffy as those made with all-purpose flour
I don't have amchur?Any options?
Add 1 teaspoon of lemon juice to the potato filling If you have dried pomegranate powder, add 2 tsp of it
Can I freeze samosas?
You can freeze them Shape them and then freeze them or you can fry them first until the crust is opaque and then freeze them. This way they will last longer
Before frying, allow the samosas to come to room temperature If they are fried while they are cold, they absorb more oil
Why are there air pockets on my samosas?
A few air pockets are fine, but the outer roasting crust should not be covered with too many air pockets. If the dough is soft, air pockets form on the surface
The extra moisture in the dough softens the dough and also allows for plenty of air pockets When frying, if the oil gets too hot, air pockets appear on the surface
Can I make samosas with puff pastry sheets or spring roll wrappers or filo sheets?
1. If using a puff pastry sheet, break out the samosas You can also air fry
2. For spring roll wrappers, you can fry or bake
3. Bake with phyllo dough sheet
Can I add onions to the stuffing?
Generally, onions and garlic are never added to an authentic Punjabi samosa recipe. But we can always change and be creative So you can add onion and garlic if you want
Both onion and garlic will change the flavor of the filling significantly There is actually a variant where onion is the star ingredient in the stuffing and a popular street snack called onion samosa.
Why did my samosas become soft and crunchy after frying?
Samosas can be soft due to two reasons When frying, the oil is too soft or too low temperature
When you knead the dough, make sure the dough is tight and firm It should not be soft like roti or roti dough
What is the recipe for fried green chilies served with Punjabi samosas?
The first method is to keep green chilies whole Fry or deep fry them till you see little light golden bubbles on them
Then sprinkle some salt on the roasted green chilies and mix You can also sprinkle some chaat masala or amchur powder
The second method is to stuff green chilies with a mixture of mango powder (dried mango powder) and salt. Fry them and then serve
Can I store samosas and for how long?
You can easily store it at room temperature for a couple of hours If you don't plan to eat them at all, store them in an airtight box (can) in the fridge. You can heat them in a tawa or oven while serving
What can I do with leftover samosas?
You can heat it on a tawa (griddle) or oven until hot (in a hot oven at 170°C) and have it with roti, pav (dinner) or roti. A great way to use them is with the wonderful Indian street food of samosa chaat
How to make a vegan samosa recipe?
Yes To make a vegan samosa, use a neutral flavored oil instead of ghee (clarified butter) while baking the dough.
Can I air-fry samosas?
Yes of course you can fry them Please read the air-frying section I described above
Can I break aloo samosa?
Yes definitely Bake in a preheated oven at 180°C/356°F for 30 to 35 minutes until the crust is crisp and golden. Preheat the oven for 10 minutes at the same temperature as before you cook
Instructions
Making The Samosa Pastry Dough
- Take flour, carom seeds, salt in a bowl Mix well and add ghee
- Rub the ghee or oil into the dough with your thumb to get a bread crumb like consistency.
- The complete mixture should not separate while mixing
- Add water in portions and knead into a firm dough
- If the dough seems dry or flaky, stir in 1 to 2 tablespoons more water
- Cover the dough with a damp napkin and keep it for 30 minutes
Making Potato And Peas Stuffing
- Steam or boil potatoes and peas until fully cooked Drain any excess water in a colander or sieve
- Peel the boiled potatoes and cut them into small cubes
- Dry roast all the spices mentioned in the above list until fragrant
- When the spices are hot or cool to a gentle temperature, grind them into a semi-fine or fine powder in a dry grinder or coffee grinder.
- Heat oil in a pan Add cumin seeds and crack them
- Add ginger and green chilies Saute for a few seconds until the raw ginger aroma goes away
- Add steamed green peas, red chili powder, fresh ground masala powder, dry mango powder and asfoetida.
- Stir and fry on low heat for 3 to 5 minutes
- Add potato cubes Mix well and sauté for about 2 to 3 minutes on low heat with frequent stirring
- Set the potato filling aside to cool to room temperature
Assembling & Shaping Samosa
- After resting the dough for 30 minutes, divide the dough into 6 equal parts
- Take each piece and roll it in palm first to make a smooth ball
- Then roll it with a rolling pin to keep the thickness to 1 mm
- Cut out the center of the rolled samosa pastry with a knife or pastry cutter.
- With a brush or finger tips, spread some water around the edges
- Join the two straight ends to form a cone shape
- Press the edges so that they seal well
- Stuff the prepared samosa cones with the prepared potato-pea stuffing
- Pinch a part at the edge (check the video and photo). This helps the samosa to stand up after being shaped
- Press both edges Make sure there are no cracks
- Prepare all the samosas like this and cover them with a damp kitchen napkin.
Frying Samosa
- Now heat oil for deep frying in a kadai or pan Once the oil is hot (test by adding a small piece - it should come out quickly after adding it to the hot oil).
- Gently slide the prepared stuffing into the samosas and quickly reduce the flame
- Flip in between and fry until golden Take the fried samosas on a paper towel to remove excess oil
- Fry them in batches To fry the second batch, increase the temperature of the oil to medium-high Do not overcrowd the pan while frying
- Add the samosas and then lower the flame so that the temperature of the oil comes down
- Fry all the samosas in batches in this manner
Serving Suggestions
- Serve the samosa hot or hot with coriander chutney, tamarind chutney or tomato ketchup.
- They can also be served with a yogurt dip or plain raita Another way is to serve it with chana masala (chenna curry).
- We usually pair samosas with masala chai or ginger chai
- Even roti or pav (Indian bread roll) can be served
- Remember to have hot masala chai with whatever you serve the samosas with.
Video
Notes
Ingredient Swaps
- Roast Whole Spices: If you lack time to roast and grind whole spices, simply add 2 tsp ground coriander (coriander powder), ½ tsp ground cumin (jeera powder), ½ tsp ground fennel (chen) in a small bowl. powder) and ½ tsp garam masala powder While making the stuffing mixture, add the prepared spice mixture in steps after adding the green peas and remaining ground spices.Both onion and garlic will change the flavor of the filling significantly There is actually a variant where onion is the star ingredient in the stuffing and a popular street snack called onion samosa.
- Dry Mango Powder: Replace the mango powder with 1 tsp lemon juice or 2 tsp dry pomegranate powder.
- Green Peas: If you don't have it then just leave it out
- Asafoetida: If you can't find asafoetida in your city, skip it altogether
- All purpose flour: You can use pastry flour and even whole wheat flour You may need to add more water when using whole wheat flour
- Ghee: Replace ghee with a neutral flavored oil
Kneading Tips
- Use the specified amount of fat in the recipe to get a leaner crust
- Add enough water to help you form a dough Do not over knead the dough like bread or roti dough The dough should be firm and stretchy
- A soft samosa dough will create air pockets on the surface The extra moisture in the dough softens the dough and also allows for plenty of air pockets
Frying tips
- Fry samosas on low to medium-low heat The oil should not be at medium-hot or high temperature as this creates air-pockets on the surface and leaves the guts from the inside.
- Oil for deep frying can be a neutral flavored oil like sunflower, safflower, canola oil or any good vegetable oil.
Make Ahead and Storage
- You can shape samosas and freeze them or you can fry them until the crust is opaque.
- Fried samosas can be kept at room temperature for a few hours If you can't finish them, store them in an airtight container in the fridge for up to two days When serving you can heat them in a skillet or in the oven until hot (in a hot oven at 170 degrees Celsius).
- Substitute for frying
- Air Frying: Heat an air fryer at 180°C for 10 minutes. Brush samosas with oil and air fry at 180°C until the crust is golden.
- Baking: Bake the samosas in a preheated oven at 180°C/356°F for 30 to 35 minutes or until the crust is crisp and golden.
Nutrition Info (Approximate Values)
Nutrition facts
Samosa Best Punjabi Aloe Samosa Recipe
Serving Size (1 Samosa)
90 to 175 calories from fat
% Daily Value *
Fat 10g15%
4g25% saturated fat
1g of polyunsaturated fat
Monounsaturated fat 2g
Cholesterol 17mg 6%
Sodium 205mg9%
Potassium 42mg 1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 75IU2%
Vitamin B1 (thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg 59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 3mg 4%
Vitamin E 1mg 7%
Vitamin K 2µg2%
Calcium 9mg 1%
Vitamin B9 (folate) 42µg11%
Iron 1mg 6%
Magnesium 8mg2%
Phosphorus 30mg 3%
Zinc 1mg 7%
*Percent Daily Value is based on 2000 calories
