That is positively one of the best Indian punjabi samosa you may ever make at house! I am arming you with step-by-step instructions and a recipe video so that you can observe. So you may learn to make the samosa dough, the aloo stuffing and the right way to simply wrap them.
I do not make tall claims simply however I believe I have been on the lookout for one of the best Indian punjabi samosa recipe all my life. As a result of I am a samosa lover. Extra like an obsessive samosa lover with an irresistible have to have samosas each week as a result of I believe they’re probably the most epic Indian snack ever invented!
And I believe these selfmade punjabi samosas may give any retailer purchased samosa a run for its cash. Actually, some retailer purchased samosas get it so mistaken that it is unbelievable – the stuffing isn’t appetizing sufficient, or the pastry isn’t fried correctly. As a result of making good samosas is an artwork and desires time and persistence, so I haven’t got any shortcuts as we speak. These need to be made with love and care and persistence in order that while you take that first chunk you might be transported again to your favourite childhood mithai store.
For those who’ve by no means tried samosas at house earlier than, I believe it is time all of us begin. And if I can do it, so are you able to. As a result of I am the least arty particular person I’ve ever met. Origami was by no means my factor and wrapping samosas is a bit like that. It takes a couple of tries, however when you get it, you may be wrapping them like a boss. I’ve a step-by-step video recipe for those who scroll down, that is going to make issues even simpler.
As a result of I would like this to change into the definitive information to creating one of the best samosa, right here is every thing you must know.
Components for Samosa
Here is what you may want
The dough or atta for samosa is made with maida (all goal flour), ghee and salt. That is much like making pastry for pies the place the flour and ghee and combined collectively until the combination is crumbly after which water is including little by little until the dough comes collectively.
- Do not over knead or your samosas might be powerful as an alternative of crispy
- Its okay for those who can see small pockets of ghee in your dough
- Its regular for the dough to have dimples or cracks. It needn’t be easy
- The dough ought to be kneaded in a method that its stiff. That is what helps type the crispy crust. In case your dough is simply too tender, you have added an excessive amount of water and this may make it troublesome to wrap samosas and the crust will not be crispy
- Relaxation the dough for 30-40 minutes for greatest outcomes
Within the image above, methi seeds (fenugreek) are lacking! Sorry about that. But it surely’s listed within the recipe card under.
I like to recommend taking the time to supply all of those elements as every of them play a task is including flavour to the masala. Coriander seeds, saunf(fennel) and methi seeds (fenugreek) play an vital function. They’re calmly crushed so you do not chunk into them however including them entire is what makes this masala so distinctive in flavour.
Samosa Filling
The filling or stuffing for samosas is straightforward to place collectively upon getting all of the elements. The potatoes are pre-boiled, peeled and mashed calmly earlier than including them to the cooked aromatics and spices.
Samosa filling can truly differ from area to area in India – some add inexperienced peas, some raisins, some make a darkish brown masala after which there’s this which is my favorite.
Methods to wrap Samosas
Wrapping a samosa can take a little bit observe however I’ve detailed out the steps under. It is like origami. In case your dough continues to be prefer it ought to be, it is simpler to deal with the wrapper.
The thought is a to make a cone from the dough. That is then crammed with the aloo masala and sealed across the edges so it is a stuffed triangle. The crispy edges are severely one of the best!
- Ensure to roll out the dough thinly and evenly. If the wrapper is simply too thick, the samosas will not prepare dinner correctly from inside
- Don’t use any flour whereas rolling the dough. There may be sufficient fats within the dough and it will not stick with the platform as you roll. Any additional flour can burn while you fry the samosas making them bitter
- All the time fry samosas on low warmth. That is in order that the pastry cooks from inside. If the oil is simply too scorching, they’re going to brown too shortly on the surface however stay raw with uncooked pastry inside. Samosas take 15-20 minutes to fry to a golden brown.
Extra FAQ’s
Can the samosa filling be made with out onion and garlic?
The samosa filling recipe that I’ve doesn’t have any onions, however I do love including garlic. Nonetheless, for those who don’t love garlic or do not eat it, be at liberty to skip it and change it with a pinch of asafoetida proper to start with after you warmth the oil.
Can the samosa dough be made prematurely?
Sure, and it ought to be. You’ll all the time get higher outcomes while you make the samosa dough prematurely and hold it lined for 30-40 minutes. This helps type the gluten within the dough and the resting time offers you higher management whereas rolling the dough. You too can make samosas prematurely and refrigerate (upto 8 hours) or freeze them (as much as 3 months) for later.
Are these samosas vegetarian or vegan?
Samosas are available in numerous shapes and kinds and may be non vegetarian for those who fill them up with keema/rooster however this explicit recipe is vegetarian. You may simply make vegan samosas by swapping the ghee within the dough with oil
Can samosas be baked?
Sure, samosas may be baked usually. Although I imagine deep frying gives one of the best outcomes, and when you’re having fun with one thing like samosas, you need to cease worrying about it being wholesome and simply indulge. To bake these, the quantity of oil within the dough will should be elevated to provide the identical flaky outcomes. I am testing a baked samosa recipe and if I am completely satisfied, I’ll put it up quickly!
Can samosas be made within the air fryer?
Completely! My mom has examined these samosas within the air fryer with nice outcomes. They are going to should be brushed calmly with oil earlier than being air-fried however the result’s fairly yummy. They could not have the proper, even golden brown crust however the pastry is cooked via and it is fairly crispy too, identical to a superb samosa ought to be.
Methods to freeze samosas?
You may simply make these samosas prematurely and refrigerate them for about 6-8 hours. Or you may freeze them individually and retailer them in a ziplock or a freezer pleasant container and fry them at a later date.
My favourite method to serve samosas is unquestionably with ketchup, however you may all the time serve these with coriander chutney or tamarind chutney, or flip them right into a samosa chaat with all of your favourite toppings.
Huge thumbs up from Denver each time I make these which implies they’re accepted by my largest critic!
Extra Indian Snacks:
Watch the Video
This recipe was first printed on October 8, 2017 and up to date with new images and a step-by-step video on August 19, 2021. A minor change was made to the dough recipe that leads to crispier, flakier samosas.
The Greatest Indian Punjabi Samosa
That is positively one of the best Indian punjabi samosa you may each make at house! I am arming you with step-by-step instructions and a recipe video so that you can observe. So you may learn to make the samosa dough, the aloo stuffing and the right way to simply wrap them.
Servings: 15 Samosas
Energy: 370kcal
Directions
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To begin making the samosa dough or pastry, combine collectively flour and salt and add ghee. Rub the ghee with the flour until it resembles bread crumbs. Begin by including ½ cup water and knead it right into a agency dough. Chances are you’ll want a couple of additional teaspoons of water however add as you go. The consistency of the dough ought to be stiff. Do not over knead it. Its regular to see a couple of cracks and dimples. Cowl the dough with a humid material and put aside when you make the filling.
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Warmth oil in a pan. Whereas the oil is heating, crush the coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds) roughly and add it to the pan. Fry the spices until fragrant however watch out to not burn them. Add ginger, garlic and inexperienced chilies and stir fry for a minute or two. Add the remaining spices, mashed boiled potatoes and salt. I like to make use of a potato masher to only mash every thing collectively after which combine it. Add the curry leaves proper on the finish, give it yet another good combine after which set the combination apart to chill.
Wrapping the samosas:
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Take a lime sized bowl of dough, roll it between your palms until easy and mud it with flour. Roll it out right into a circle which is lower than 1 mm thickness and about 6 inches in diameter. Minimize the rolled dough in half. Decide up one half and brush it with a little bit water alongside the straight fringe of the pastry.
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Now take one fringe of the straight aspect, and place it on the opposite fringe of the straight aspect in such a method that the dough kinds right into a cone (watch the video for extra readability). Pinch the nook of the cone in order that its sealed. Place a tablespoon and a half of the filling within the cone, ensuring to fill it solely ¾th of the best way. Brush the within of the unfilled dough with a little bit water and seal it by pinching the sting collectively. Repeat until all of the dough is used up. Place the samosas on a greased tray ensuring they do not contact every both and canopy them with a humid material.
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Warmth about 2 inches oil in a pan. To check if the oil is scorching sufficient, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the floor, your oil is prepared for frying. Add the samosas to the oil ensuring to not overcrowd the pan, and cut back the flame to a simmer. Fry the samosas on a low flame until golden brown on each aspect. It is vital to fry them on a low flame, or the pastry could be uncooked from the within and golden brown on the surface. They take 15-20 minutes to fry. Take them out on a plate lined with paper to soak up any additional oil and serve them instantly with ketchup, coriander chutney or tamarind chutney.
Video
Notes
- Ensure to roll out the dough thinly and evenly. If the wrapper is simply too thick, the samosas will not prepare dinner correctly from inside
- Don’t use any flour whereas rolling the dough. There may be sufficient fats within the dough and it will not stick with the platform as you roll. Any additional flour can burn while you fry the samosas making them bitter
- All the time fry samosas on low warmth. That is in order that the pastry cooks from inside. If the oil is simply too scorching, they’re going to brown too shortly on the surface however stay raw with uncooked pastry inside. Samosas take 15-20 minutes to fry to a golden brown.
- Can samosas be baked? Sure, samosas may be baked usually. Although I imagine deep frying gives one of the best outcomes, and when you’re having fun with one thing like samosas, you need to cease worrying about it being wholesome and simply indulge. To bake these, the quantity of oil within the dough will should be elevated to provide the identical flaky outcomes. I am testing a baked samosa recipe and if I am completely satisfied, I’ll put it up quickly!
- Can samosas be made within the air fryer? Completely! My mom has examined these samosas within the air fryer with nice outcomes. They are going to should be brushed calmly with oil earlier than being air-fried however the result’s fairly yummy. They could not have the proper, even golden brown crust however the pastry is cooked via and it is fairly crispy too, identical to a superb samosa ought to be.
- Methods to freeze samosas? You may simply make these samosas prematurely and refrigerate them for about 6-8 hours. Or you may freeze them individually and retailer them in a ziplock or a freezer-friendly container and fry them at a later date.
Vitamin
Energy: 370kcal | Carbohydrates: 19g | Protein: 2g | Fats: 32g | Saturated Fats: 4g | Sodium: 126mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg
