Samosas have always been a popular Indian snack. They go great with some Tea along with some Dhokla or Roasted Potatoes or simple Indian Corns. Whenever we used to have some guests back in India, my parents always used to get Samosa from the street vendors. My family and most of the North Indian families have this tradition of serving samosas to the guests. This Punjabi samosa recipe has always been my favorite. I have been experimenting with this recipe for a couple of years now. And it is my family favorite and very close to the recipe served by street vendors in India. Authentic Indian samosas are very spicy and have a very distinctive flavor, so you can always adjust the flavoring as per your taste.

SAMOSA RECIPE INGREDIENTS

 FLOUR: You can add any flour to the recipe, like all-purpose flour, wheat flour, etc. Or you can also mix all-purpose flour and whole wheat flour and use them in the recipe. WATER: You’ll also need some room temperature water for making dough for samosa. If you don’t want to make the dough, you can still make samosa using some store-bought pastry sheets. OIL: You need oil to fry samosa until flaky and crispy and golden brown in color. VEGGIES: You need some boiled potatoes and peas. You can boil the potatoes in an Instant pot or in a stove-top pressure cooker. I also use some chopped paneer too for a better flavor. SPICES: I usually use some teaspoons of cumin seeds and coriander seeds. I also add red chili powder, garam masala powder, and mango powder for a better flavor. GARNISH: You can garnish the potato filling with some chopped cilantro and green chilis.

TIPS TO REMEMBER

Some tips you need to remember to make flaky and perfect samosa. These tips work great every single time.

HOW TO MAKE SAMOSA RECIPE

Making the Dough

  1. Once the dough is prepared, cover it in a damp cloth. Let it rest for 30-40 minutes before preparing the samosas.

Prepare The Stuffing

  1. First, you need to boil the potatoes. You can either boil in the instant pot or in a stovetop pressure cooker. To boil in an instant pot, add water to the pot along with the potatoes. Pressure cook for 8 minutes at the high-pressure level. When boiling in the stovetop pressure cooker, add potatoes and water, and pressure cook for 3-4 whistles. Once pressure is released, remove the potatoes.
  2. Peel the potato skin, and using a potato masher or fork, mash the potatoes in a bowl.
  3. Heat oil in a pan at medium heat and add cumin seeds and coriander seeds. When they change color, add chopped ginger and green chilis. Fry for 1-2 minutes, and then add potatoes and mix.
  4. Lastly, add all the spices, including red chili powder, garam masala powder, mango powder, salt, and fennel seeds powder.
  5. Add 1 cup green peas and paneer and mix until everything is combined properly. Remove the potato stuffing in a bowl and let it rest until the filling cools down.

Rolling the Dough

  1. Cut the dough into equal-sized balls. Add few drops of oil between your palm and roll the ball until smooth.
  2. Place one ball on the working bench, and using a rolling pin, roll it until thin throughout. It should be even and thin.
  3. Cut the rolled dough from the middle so that you get two half-circular pieces. Both the pieces should be of even size.

Making Samosa

  1. Apply some water on the straight edge and bring it together so that it forms like a cone. The cone should be wide enough to add the stuffing to it. Open the cone and add 1-2 teaspoons of potato stuffing. Push the stuffing a little so that samosas are evenly filled with the stuffing.
  2. Apply some water on the edges to seal the samosa. Press the edges together so there is no opening, and the stuffing is properly sealed.

Frying Samosa

  1. Heat oil in a Kadai or in a frying pan for 5-10 minutes before adding samosa. Once the oil is hot enough, then place samosas in the oil. (Note: Do not overcrowd samosas for even frying).
  2. Fry until one side is golden brown, then flip the samosa. Cook the other side of the samosa until golden brown.
  3. Transfer the prepared samosa to the paper towel to remove excess oil. Serve it with sweet tamarind chutney and green chutney.

COMMONLY ASKED QUESTIONS

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