Samosa (Punjabi samosa)

Samosas are a popular street food snack in North Indian cuisine because they are flaky and crunchy. The potatoes and peas are baked inside a pastry-like crust and make a hearty, tasty snack. From scratch, you can make the flakiest, tastiest, and most delicious Punjabi samosa ever!

samosa (speakers heaven )


The dough for samosas

  • 2 cups of maida

  • 1/4 cups of clarified butter

  • Salt as per taste

  • Salt

  • 1/2 cup water + add if required add more

Samosa Filling

  • 2 tbsp oil

  • 1 tbsp coriander seeds

  • 1/2 tablespoon Saunf fennel seeds

  • Fenugreek seeds and methi seeds

  • One tablespoon freshly ground ginger paste

  • 1 teaspoon freshly ground garlic paste

  • Green chilies or jalapenos chopped

  • 1 teaspoon red chili powder

  • 2 tablespoons Coriander Powder

  • 3/1tablespoons Turmeric Powder

  • One tablespoon Raw Mango Powder Amchoor

  • One teaspoon Garam Masala Powder

  • 3 Potatoes boiled, peeled, and mashed (large, approx 360 grams)

  • 6-7 Curry Leaves finely chopped

  • Salt to taste


  • Put the flour, carom seeds, and salt in a bowl. Combine well.

  • Rub the ghee or oil into the flour with your fingertips until it becomes breadcrumb-like.

  • It should clump together when joined and not crumble.

  • Add water in parts and knead until a firm dough forms.

  • When the dough looks dry or floury, add 1 to 2 tablespoons of water and knead.

  • Cover the dough with a moistened napkin and let it rest for 30 minutes.

Cooking Potato Stuffing

  • Potatoes and peas should be steamed or boiled until completely soft. Make sure they are completely dry by rinsing them in a sieve or colander.

  • Peel and chop the cooked potatoes into small cubes.

  • Dry roast all the whole spices in the above list until fragrant, being careful not to burn them.

  • In a dry grinder or coffee grinder, grind the spices to a semi-fine or fine powder when they are warm or cool at room temperature.

  • Heat the oil in a pan. Add the cumin seeds and toast them.

  • Then add the ginger and green chilies. Ginger should have a raw aroma after a few seconds of sautéing.

  • The steamed green peas, the freshly ground spice powder, the dried mango powder, and the asafoetida should be added now.

  • Steam or boil the potatoes and peas until they are completely soft. Mix very well and sauté for about 2 to 3 minutes on low heat, stirring frequently.

  • Let cool at room temperature.

Creating & Assembling

  • Divide the dough into 6 equal pieces after it has rested for 30 minutes.

  • Make a smooth ball by rolling each piece in your hands first.

  • It should be rolled out to a thickness of 1 mm with a rolling pin.

  • Through the center of the rolled samosa pastry, cut it with a knife or a pastry cutter.

  • Water the edges with a brush or your fingers.

  • Form a cone by joining both straight ends.

  • Press the edges so that they are well sealed.

  • Prepare the potato-pea stuffing and stuff the samosa cone.

  • Pinch apart on the edge (see video & photos). As soon as the samosa is shaped, this helps it stand.

  • Press both edges firmly together. Check for cracks.

  • This is how you should prepare all the samosas. Keep them covered with a moist kitchen towel.

Fry Samosas

  • In a kadai or pan, heat oil for deep frying. As soon as the oil becomes hot (test by adding a small piece of dough to the hot oil - it should rise quickly). Slide the stuffed samosa gently onto the flame, and quickly reduce the heat.

  • Fry until golden on both sides. The fried samosa should be drained on paper towels to remove excess oil.

  • Cook them in batches. Again, increase the oil's temperature to medium-high for frying the second batch. Be careful not to overcrowd the pan.

  • Add the samosa and then lower the flame, thereby lowering the temperature of the oil.

  • Fry all the samosa in batches this way.

Recommendations On How To Serve

  • Samosas should be served hot or warm with coriander chutney, tamarind chutney, or tomato ketchup.

  • You can also serve them with a yogurt dip or plain raita. You can also serve it with chana masala (chickpea curry).

  • Samosas usually go well with masala chai or ginger chai.

  • Bread or pav (Indian bread rolls) can also be served with it.

  • Whenever you serve

samosa (speakers heaven)

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