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.
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.
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
- 2 cups or 250 grams maida / plain flour (prefer organic or unbromated)
- ¼ cup or 50 grams of melted ghee or oil
- ¼ cup + 2 tbsp water
- 1 tsp ajwain / carom seeds
- ¾ tsp salt
- 250 grams or 4 medium potatoes
- ½ cup green peas
- 6 to 8 cashews (optional)
- 2 tsps of raisins (optional)
- 1 tbsp ghee or oil
- ¾ tsp cumin / jeera
- 1 tsp minced ginger or ginger garlic paste
- 2 green chilies chopped (skip for kids)
- Pinch of hing / asafoetida
- ½ to ¾ tsp red chilli powder
- ¾ tsp garam masala
- ½ tsp amchur powder / dry mango powder
- 1 tsp anardana (dry pomegranate seeds)
- Few coriander leaves chopped (optional)
- Boil potatoes just until done. Crumble them , do not mash them up. Set aside.
- For the samosa covering, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
- Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready.
- Heat a pan with oil. Saute cumin until begins to sizzle.
- Add ginger, green chilli and saute until it begins to smell good. Add cashews and raisins if using. Fry for a while.
- Add crumbled potatoes, chili powder, garam masala, amchur, anardana and salt.
- Mix everything well and saute for 3 to 5 mins.
- Add coriander leaves and mix well. Set this aside to cool.
- Make 4 to 5 portions of the dough and roll to balls.
- Grease the rolling area and then flatten a ball.
- Begin to roll to a oblong or oval shape. Cut it to two. If the edges are too thick, gently roll it to thin down.
- Smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone.
- Fill the cone with potato masala and smear water on the edges. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.
- Finish making all the samosas.
- 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.
- Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
- Drain them on to a kitchen tissue.
- Fry all of them in batches.
- Preheat the oven at 170 C for about 20 mins. Bake these for about 35 to 40 mins.
- Serve with mint chutney or tomato sauce.
How to make 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.
2. Cool and crumble them. Set aside.
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.
4. Mix everything very well. Rub the flour in between your palms to incorporate the ghee well.
5. Add water little by little as needed and make a dough.
6. Dough has to be firm and not sticky. Cover and set aside until the filling is ready.
7. Heat ghee or oil in a pan. Add cumin/ jeera and allow them to crackle.
8. Add minced ginger, green chili and saute until nice aroma comes out. Add hing. You can also use some cashews and raisins if you like. Saute until the nuts turn lightly golden.
9. Add 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.
10. Add chopped coriander leaves and switch off the stove. Set aside to cool.
11. The recipe given below can make 8 to 10 samosas depending on the size. Make 4 to 5 balls. I went ahead making 4 balls and got 8 samosas.
12. Oil the platform or the rolling board. Place the ball.
13. Roll it to a oblong or oval shaped even layer.
14. Cut it in the center to make 2 parts.
15. I prefer to roll the edges slightly to reduce the thickness.
16. Apply water with your finger to the edge.
17. Make a cone shape like you see in the picture. Stick the edges well.
18. Stick the edge from inside the cone as well. Fill the cone with potato masala.
19. Apply water on the edge.
20. Stick the edges. On one of the sides, make a pleat as shown in the image.
21. Bring the pleat to a side and stick it up. Make sure your samosa is sealed well.
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.
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.
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.
Serve with mint chutney or tomato sauce.