Samosa is one of most common and popular Indian snack. This samosa recipe with spicy potato and peas filling is one of the best Indian Punjabi samosa recipe to make at home! In this recipe, I am sharing with you how to make Aloo stuffing, dough and How to wrap samosa in different shapes. Basically, everything you wanted to know about Indian Vegetable samosa recipe.
My love affair with samosa began at quite a young age. Punjabi samosa has been my favourite for quite some time. Later on, during travels, I learned and tried samosas from various states. This is one snack has so many variations in terms of filling. Samosa covering remains almost same.
In this post, I am sharing with you easy Indian Punjabi samosa with Aloo matar stuffing. This is a one-stop destination for best samosa recipe. I am going to post more variety of samosa recipes very soon. However, if you want a shortcut recipe you can make Punjabi samosa recipe with Samosa patti. But this is hands down the best Indian Punjabi samosa recipe. It takes time to make perfect samosas.
Cocktail samosa, potli samosa, layered samosa or a mat samosa, we appreciate them in all shapes and sizes. I see them in pavement stalls, in five-star hotel menus, in college canteens or even in the streets of a foreign country. They are hands down one of the most loved snacks because they are great for ‘on the go’ meals and not at all pricey. Be it for unannounced guests or a marriage ceremony, samosas have definitely made their reservations on the top of the list of snacks.
Making samosa is a long process and, each step is important. Getting the dough right, making aloo stuffing or frying at the right temperature.
I have tasted samosa from everywhere I have been to in India. I have tried shingada in Kolkatta, Lukmi in Hyderabad and Bohri version in Ahmedabad. Not to mention the popular innovations like chowmein samosa, gobi samosa, paneer samosa or pizza samosa. Each one is good, but Punjabi samosa remains my favourite and I like to think best samosa recipe ever.
Actually, this is one of the first I learned. My mother taught me how to fold it, but I was not a great follower back then. I made them in all sorts of shapes and sizes. Well, I still enjoy making the kitchen a place of imagination and fun. Through step by step process, I am going to show you, making of dough, Aloo stuffing for and different ways to fold it.
How to make Best Indian Punjabi Samosa Recipe Video
Let me walk you through the easy samosa recipe step by step.
The Best Indian Punjabi samosa dough?
Samosa dough is made with flour, oil and salt. The flour used for making dough is All purpose flour or maida. Depending upon the type of cover you want to make, different ingredient ratio is used. For a puffy and thick cover use 6 tablespoons of oil plus ¾ cup of water while kneading the dough. Keep it aside for ½ an hour covered with a thin cloth. This will make a semi-soft, smooth dough known as khasta samosa with a flaky crust. This covering cover looks like the picture given below.
For a crisp and thinner cover, use ¾ cup of water and 4 tablespoons of oil in the dough and rest the dough in a similar way. The result of this cover is given below. Here I have shown you both the covers, you can choose the perfect one for you. For me, the best Indian Punjabi samosa cover crust with 4tbsp of oil works better.
How to Make Perfect samosa covering
- You can choose from two types of samosa dough according to your preference.
- Always remember the rules of deep frying, which is to keep the heat in medium-low when putting in the samosas, switching it to medium when frying, and later turning it to medium-high when you are taking them out. High heat turns the oil thin which makes it less oily.
- It is important to mix the oil in the flour before adding water so that you get the desired texture of the pastry/crust.
How to Make Samosa Stuffing
In Punjabi samosa recipe, the main ingredient is always potato or aloo. The aloo stuffing is used with some green peas or matar. Use of spices is minimal and it relies on the taste of fresh coriander and ginger. Sometimes I add small cubes of paneer in the stuffing. Some people add kishmish too but I do not like the sweet taste so I skip that. You can also make vegetable samosa recipe using lots of vegetables.
Another most important aspect of filling is, I do not add onion or garlic. One can add or skip depending on preference. But I have never come across both of these in Punjabi style recipe. These days you get a variety of filling but aloo matar stuffing remains my favourite. This recipe is naturally Vegetarian and Vegan, so it is good for vegans and vegetarians both. In fact, you will find most of the Indian cooking is Vegan and vegetarian-friendly.
Three Ways to Cook Samosa
Traditionally Samosas are always deep fried. But with newer cooking methods available. Most common questions when I share any deep fried recipe is the cooking method. I am answering the questions about main cooking methods of making samosa.
Can Samosas be Baked
Yes! You can make baked samosa in the oven very easily. I suggest using the first type of dough for the baked version. Another thing I suggest is brushing it with oil once or twice in between baking it. Now with the New microwave coming up with preset menus and diet fry functions, you can even make baked samosa in the microwave.
Can I make Air fried samosas
As I always say, these are foods for indulgence, I still prefer deep fried ones as far as taste is concerned. But Air fried ones taste good too. For making Air fried Samosa, I suggest dough of the second type, made with less oil. Brushing it with oil once or twice in between baking also yields a perfect Air fried samosa cover.
How to Fold Samosa
Different shapes of samosa and samosa folding techniques. Samosa comes in various shapes and fillings. I have four best and cute shapes of samosas which will shine out in the menu of your next party. Cocktail samosa which is a tiny ‘pop in mouth’. ‘Potli’ samosa, which is in shape of small bags or parcels.
Mat samosa with crisscross intertwined pastry cover, just like an apple pie crust. Layered which looks like a Haldiram special samosa with strips on it. While folding samosa take care to seal the edges properly otherwise the filling may spill out while frying.
How to Make Samosa Recipe in Advance
You can make samosa in advance and refrigerate them. You can make the recipe till folding step and refrigerate them. Now the question is till how long you can keep these samosas. You can store them in the freezer. You can store frozen samosa in the freezer for up to 6 weeks. I keep them refrigerator for up to 6-8 hours.
If you make small ones, you can serve them as appetisers or finger snack is known as cocktail samosa. You can serve them with green chutney and Imli ki chutney/ sweet tamarind chutney. You can also serve it as samosa chat just the way I did (Watch video for that) Samosa with tomato ketchup or Red chilli sauce is not bad either. if you are feeling lazy. I am going to show you an exciting way of making samosa. Stay tuned for that.
Best Indian Punjabi samosa recipe. Crispy flaky Punjabi samosa with step by step method, detailed recipe video, how to fold samosa, samosa stuffing recipe
- 2 tablespoon Oil
- 1 tablespoon ginger grated (adrak)
- 2-3 green chilies chopped( hari mirch)
- 2 tablespoons Fresh coriander leaves hari dhania
- ¼ cup of green peas hare matar
- Salt to taste
- 1 teaspoon red chilli powder lal mirch
- 1 ½ teaspoon coriander powder dhania
- 1 teaspoon dried mango powder amchur
- 300 grams potatoes boiled and mashed( uble aloo)
- 2 tablespoon of water
- 2 cups of all purpose flour maida
- 4-6 tablespoons of oil
- ¼ teaspoon carom seeds ajwain
- Water as needed.
For the samosa dough, take some flour , add carom seeds and oil to it and mix well by rubbing it through your hand. Now add water , knead the dough nicely for about 5 minutes and keep aside covered in a wet cloth.
Heat some oil in a pan in low flame. Add grated ginger to the oil when a little warm.
Add finely chopped green chillies and saute well.
Now add in the chopped fresh coriander leaves and keep stirring.
After about a minute add fresh or frozen green peas and stir.
Sprinkle in some salt, red chilli powder, coriander powder and dried mango powder to it and mix well.let it cook for 2-3 minutes.
Put the mashed boiled potatoes in , mix well and let it cook for about 3-5 minutes.
Take it off heat and keep aside. The samosa filling is ready.
Shape 1, cocktail samosa a.k.a small triangles.
Roll out the dough in a round chapati with the help of a rolling pin.
Cut the chapati from the middle. Take one half and make a cone out of it using very little water to stick the ends.
Fill in the aloo matar stuffing. Seal the ends of samosa-like I have shown is step by step video and deep fry them.