There’s nothing quite like the heavenly aroma of hot, crispy samosas wafting through the kitchen, instantly transporting me to my favorite Indian street food stalls. As the oil bubbles and the golden pastry takes shape, I can’t help but feel a sense of excitement for the delightful flavors that are about to unfold. The tender and spiced potato filling, mingled with peas and fragrant spices, creates a comforting snack that never fails to please.
Perfect for a cozy evening at home or as a crowd-pleasing appetizer for gatherings, this Punjabi samosa recipe is not only easy to master but also adaptable. Whether you prefer the traditional deep-fried method or want to try a healthier approach with air frying, you’ll have everyone coming back for seconds. Join me as we create these delectable bites that are bound to become a staple in your cooking repertoire!
Why will you love this samosa recipe?
Irresistible flavor: The blend of spiced potatoes and peas creates a savory filling that dances on your taste buds.
Crispy texture: Whether deep-fried or air-fried, these samosas achieve that golden, crunchy exterior you crave.
Customizable: Feel free to experiment with additional veggies, spices, or even unique dips to make them your own.
Quick prep: With straightforward steps, you can whip up a delicious batch in no time, perfect for impromptu snack cravings or casual gatherings.
Crowd favorite: This classic appetizer not only pleases the palate but also sparks conversation and laughter, making your gatherings even more enjoyable.
Serve them alongside vibrant chutneys for an elevated snacking experience that everyone will cherish!
samosa recipe Ingredients
For the Dough
• Maida (All-purpose flour) – Provides structure for the samosa dough; substitute with whole wheat flour for a healthier option.
• Fine sooji – Adds crispness to the samosa crust; can also use cornmeal as an alternative.
• Kosher salt – Enhances flavor; regular salt can be used for substitution.
• Ajwain seeds (Carom seeds) – Adds a distinct aroma and flavor; can omit if unavailable.
• Melted ghee – Imparts richness and assists in achieving the flaky texture; substitute with vegetable oil for a vegan version.
• Water – Binds the dough together; adjust according to dough consistency.
For the Filling
• Red potatoes – Main filling ingredient; use russets for a fluffier texture.
• Green peas – Adds sweetness and texture; optional; can substitute with corn.
• Spices:
• Hing (asafoetida) – Optional; enhances flavor.
• Coriander seeds – Used for a warm, aromatic flavor.
• Cumin seeds – Adds earthiness.
• Fennel seeds – Imparts a sweet licorice flavor.
• Minced green chilies – For spiciness; adjust according to preference.
• Grated ginger – Provides a fresh, aromatic flavor.
• Chopped cilantro – Adds freshness to the filling.
• Kosher salt & Turmeric – For flavor and color enhancement.
• Kashmiri red chili powder – Adds color and mild heat.
• Garam masala – A blend of spices that adds depth.
• Lemon juice – Enhances flavor and freshness.
• Kasoori methi – Optional; adds a unique flavor.
For Cooking
• Oil for frying – Necessary for cooking the samosas until crisp; use vegetable or canola oil.
For Serving
• Cilantro mint chutney & Tamarind chutney – Typically served as condiments for enhanced flavor.
How to Make Samosa Recipe
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Make the Dough:
Combine maida, fine sooji, kosher salt, and ajwain seeds in a bowl. Mix in melted ghee until you achieve a crumbly texture. Gradually add water until a firm dough forms. Cover it and let it rest for 20 minutes. -
Prepare the Filling:
Steam the red potatoes until soft, then peel and dice them. In a pan, heat some oil, then sauté coriander, cumin, and fennel seeds until fragrant. Add the diced potatoes, green peas, and spices, mixing well. Allow the filling to cool completely. -
Shape the Samosas:
Divide the resting dough into golf ball-sized portions. Roll each portion into an oval, cut in half, and shape into cones. Fill each cone with the prepared filling and seal the edges by pressing them together to form a triangle. -
Cooking:
Deep Frying: Heat oil in a deep pan until shimmering. Carefully add samosas to the hot oil, frying until they turn golden brown (about 5-7 minutes). Drain on a wire rack.
Air Frying: Preheat your air fryer. Brush the samosas lightly with oil and place them in the basket. Cook until golden brown, about 10-12 minutes, turning halfway through for an even crispiness.
Optional: Serve your samosas with cilantro mint chutney and tamarind chutney for a surprising burst of flavors.
Exact quantities are listed in the recipe card below.
Samosa Recipe Variations
Feel free to get creative with this samosa recipe and tailor it to your taste buds!
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Healthier Dough: Substitute maida with whole wheat flour for a more nutritious twist while keeping that beloved texture.
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Air-Fried Delight: For a lighter version, try air frying instead of deep frying; brush the samosas lightly with oil for that perfect crisp!
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Veggie-Loaded Filling: Mix in diced carrots, bell peppers, or spinach with the potato for added nutrition and vibrant color.
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Spice It Up: Adjust the quantity of minced green chilies or add a pinch of cayenne for an extra kick of heat!
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Cheesy Indulgence: Add a little paneer or mozzarella cheese to the filling for a creamy surprise inside each crispy bite.
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Sweet Surprise: Incorporate some raisins or chopped nuts like cashews into the filling for a delightful contrast of flavors.
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Herb Infusion: Experiment with different herbs by adding fresh mint or fenugreek leaves to your filling for a unique flavor profile.
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Flavorful Dipping Sauce: Swap traditional chutneys for spicy salsa or yogurt-based dips to give your samosas a modern twist.
Make Ahead Options
These Punjabi samosas are perfect for meal prep, allowing you to enjoy delicious snacks even on your busiest days! You can prepare the samosa filling up to 3 days in advance; simply cool and store it in an airtight container in the refrigerator. Additionally, you can shape the samosas and refrigerate them for up to 24 hours before frying or air frying. To maintain their crispiness, avoid overcrowding the frying pan and ensure the oil is hot enough before adding the samosas. When ready to serve, simply fry or air fry them until golden brown, and enjoy these delightful treats just as fresh and crispy as if you made them on the spot!
Expert Tips for Perfect Samosa Recipe
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Dough Consistency: Ensure the dough is firm but pliable; too soft may cause bursting during frying. Test by rolling out a small piece.
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Filling Temperature: Always cool the filling completely before assembling. This prevents the dough from getting soggy and guarantees a crispy samosa.
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Oil Temperature: When deep frying, a thermometer should read about 350°F (175°C). Too hot can burn the samosas, while too cool makes them greasy.
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Air Frying Tip: Lightly brush the samosas with oil for best results. A little oil helps create that coveted crispy texture without deep frying.
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Customize Spices: Feel free to adjust spices based on your preference! Adding more heat or unique ingredients can elevate this samosa recipe.
What to Serve with Punjabi Samosa?
Pairing the perfect sides with your warm, crispy samosas transforms a delightful snack into a full meal experience.
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Cilantro Mint Chutney:
A refreshing and zesty blend of herbs that complements the savory filling, elevating your snack time delight. -
Tamarind Chutney:
The tangy sweetness of tamarind chutney adds an irresistible contrast to the spiced potatoes, enhancing every bite. -
Fried Green Chilies:
Spicy, crispy green chilies introduce a fiery crunch, making your samosas an unforgettable sensation on your palate. -
Raita:
This cooling yogurt dip loaded with cucumber and spices offers a soothing balance to the warmth of the samosas, making each bite a harmonious revelation. -
Chickpea Salad:
A light salad with chickpeas, tomatoes, and onion brings vibrant flavors and textures that perfectly offset the samosas’ richness. -
Sweet Mango Lassi:
A creamy, dreamy mango lassi quenches the thirst and complements the spices beautifully, making it a delightful pairing for your samosas. -
Soda or Sparkling Water:
A refreshing carbonated drink cleanses your palate and enhances your snacking experience, allowing the samosas’ flavors to shine. -
Gulab Jamun:
For dessert, these sweet, syrup-soaked balls offer a luscious, indulgent finish to your meal, gently balancing the savory spices of the samosas.
Every element draws out the best flavors from your samosas, making for an enchanting dining experience that feels like a true celebration at the table!
Storage Tips for Samosa Recipe
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Room Temperature: Allow the samosas to cool completely before storing them at room temperature for up to 2 hours. This will help prevent sogginess.
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Fridge: Store samosas in an airtight container in the refrigerator for up to 3 days. This helps maintain their flavor and prevents them from drying out.
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Freezer: Freeze uncooked or cooked samosas in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw before cooking or reheating.
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Reheating: Reheat cooked samosas in an air fryer or oven at 375°F (190°C) for 10-15 minutes until crispy. Avoid microwaving as it can make the samosas soggy.
Punjabi Samosa Recipe FAQs
What type of potatoes work best for the filling?
Absolutely! Red potatoes are ideal due to their creamy texture, but if you prefer a fluffier filling, russet potatoes are a fantastic alternative. Make sure to steam them well until soft before dicing, which enhances their ability to absorb the spices!
How should I store leftover samosas?
To maintain their deliciousness, let the samosas cool completely and then store them in an airtight container in the refrigerator for up to 3 days. Just make sure to place parchment paper between layers to prevent sticking. For a quick refresh, reheat them in an air fryer or oven for the best crispy texture!
Can I freeze samosas?
Yes, you can! To freeze, arrange uncooked or cooked samosas in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They can be stored for up to 3 months. When ready to enjoy, simply thaw them in the fridge overnight before cooking or directly air-frying from frozen for 15 extra minutes.
What should I do if my samosa dough is too soft?
If your dough feels sticky or too soft, you can sprinkle in a little more maida (all-purpose flour) while kneading it. It’s essential for maintaining the right consistency, as a firm dough helps prevent bursting during frying. A good test is to roll a small piece; if it holds together without sticking too much, you’re set!
Are these samosas safe for my vegan friends?
Very! This Punjabi samosa recipe can easily be adjusted to be vegan-friendly by using vegetable oil instead of ghee and ensuring your filling ingredients are plant-based. Always double-check your spices for any non-vegan additives. Your vegan friends will be delighted to enjoy these crispy treats!
How can I tell when my samosas are done frying?
The perfect samosas should be golden brown and crispy to the touch! If you’re frying, keep a close eye; it usually takes about 5-7 minutes. You can also do a test by gently dropping one samosa in the hot oil; if it bubbles and rises to the surface, the oil is ready!
Ultimate Samosa Recipe: Crispy Potatoes in Every Bite
Equipment
- Deep pan or Air fryer
Ingredients
For the Dough
- 2 cups Maida (All-purpose flour) Substitute with whole wheat flour for a healthier option.
- ½ cup Fine sooji Can also use cornmeal as an alternative.
- 1 tsp Kosher salt Regular salt can be used for substitution.
- 1 tsp Ajwain seeds (Carom seeds) Can omit if unavailable.
- ¼ cup Melted ghee Substitute with vegetable oil for a vegan version.
- ¾ cup Water Adjust according to dough consistency.
For the Filling
- 3 medium Red potatoes Use russets for a fluffier texture.
- 1 cup Green peas Optional; can substitute with corn.
- 1 pinch Hing (asafoetida) Optional; enhances flavor.
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 2 medium Minced green chilies For spiciness; adjust according to preference.
- 1 tbsp Grated ginger
- ¼ cup Chopped cilantro
- 1 tsp Kosher salt
- ¼ tsp Turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp Garam masala
- 1 tbsp Lemon juice
- 1 tbsp Kasoori methi Optional; adds a unique flavor.
For Cooking
- oil Oil for frying Use vegetable or canola oil.
For Serving
- 1 cup Cilantro mint chutney
- 1 cup Tamarind chutney
Instructions
Preparation Steps
- Combine maida, fine sooji, kosher salt, and ajwain seeds in a bowl. Mix in melted ghee until you achieve a crumbly texture. Gradually add water until a firm dough forms. Cover it and let it rest for 20 minutes.
- Steam the red potatoes until soft, then peel and dice them. In a pan, heat some oil, then sauté coriander, cumin, and fennel seeds until fragrant. Add the diced potatoes, green peas, and spices, mixing well. Allow the filling to cool completely.
- Divide the resting dough into golf ball-sized portions. Roll each portion into an oval, cut in half, and shape into cones. Fill each cone with the prepared filling and seal the edges by pressing them together to form a triangle.
- Heat oil in a deep pan until shimmering. Carefully add samosas to the hot oil, frying until they turn golden brown (about 5-7 minutes). Drain on a wire rack.
- Alternatively, preheat your air fryer. Brush the samosas lightly with oil and place them in the basket. Cook until golden brown, about 10-12 minutes, turning halfway through for even crispiness.