Flaky. Crispy. Stuffed with irresistible taste. This is the samosa recipe you’ve been looking for!
If there’s one recipe that immediately takes me again to my childhood kitchen, it’s my mother’s signature Punjabi Samosas, golden, flaky, and filled with probably the most flavorful potato filling. And now, I’m so excited to share this beloved household recipe with you. I promise, when you attempt it, there’s no going again to store-bought!
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With completely flaky layers and a spiced potato filling that hits all the suitable notes, Mom’s home made Samosa’s have been the star of our desk for so long as I can bear in mind. Whether it was weekend Chai, shock visitors, or festive celebrations, at all times served with spicy Green Chutney and sweet-sour Tamarind Chutney for the proper chew.
If you’re loving these samosas, you’ve additionally received to attempt Mom’s iconic Vada Pav and Dabeli, road meals favorites which are filled with daring flavors and nostalgia.
During my mother’s current (and much too quick!) go to, we spent a comfortable afternoon within the kitchen making her legendary Khasta Punjabi Samosas. As quickly as I shared just a few clips on my tales, my DMs lit up with requests for the recipe! So, I rolled up my sleeves, recorded each step, and jotted down all her ideas, methods, and actual measurements.
I’ve examined this recipe three extra occasions simply to verify it’s foolproof, straightforward to comply with, and each bit as genuine as when Mom makes them. I additionally examined air frying the samosas and have the precise time and temperature for you so you’ll be able to get pleasure from a lighter model that’s simply as scrumptious. I’m so excited to lastly share my household recipe with you, and I hope it turns into a favourite in your house too!
Ingredient Notes and Tips
Dough (Outer Covering) – The outer crust is what offers a samosa its signature khasta (flaky and crispy) texture, and getting the dough excellent is important for that good chew. Here are Mom’s tried-and-true ideas together with the important thing elements that make all of the distinction:
- All-Purpose Flour (Maida): Measure the flour correctly by spooning it into the measuring cup and leveling it off. Avoid scooping immediately from the bag, which might pack in further flour and throw off the flour-to-water ratio, leading to a stiff dough.
- Ghee: This is important for making the crust flaky. Rub the ghee into the flour till it resembles coarse crumbs. This course of (proven within the step-by-step pictures and video) is what offers samosas their signature layers.
- Sooji (Semolina): Adding just a bit little bit of sooji makes the crust further crispy and helps the samosas keep crunchy even after cooling.
Filling – Mom’s filling is heat, completely spiced, and bursting with taste. Here are her go-to ideas for making it style really genuine with simply the suitable texture each time:
- Potatoes: In the US, I want utilizing purple or russet potatoes for this recipe. Steam them a number of hours prematurely or the day earlier than, permitting them time to chill utterly earlier than peeling and mashing. Tip: Mashing sizzling potatoes could make the filling sticky and heavy.
- Coriander Seeds, Cumin Seeds & Fennel Seeds: These are the spine of the Punjabi-style taste. Dry roast them calmly till fragrant, then coarsely crush utilizing a mortar and pestle. This easy step unlocks wonderful taste.
- Ginger, Green Chilies: Freshly grated ginger and finely chopped chilies add heat and mild warmth. Adjust to your spice desire.
- Garam Masala: Just a contact brings depth and heat to the filling.
- Optional Kasoori Methi (Dried Fenugreek Leaves): Crush in a little bit of kasoori methi on the finish for that earthy, fragrant end.
How to Make Punjabi Samosas (Step by Step Guide)
Wet the perimeters with a little bit water.
Tips for Keeping Samosas Crispy
- Fry on Low to Medium Heat: Rushing the frying course of will make the crust brown too shortly whereas staying gentle inside. Low–medium warmth ensures the signature khasta texture.
- Drain Properly: Place fried samosas upright on a wire rack or mesh tray as an alternative of paper towels. Paper towels entice steam and might make the crust soggy.
- Avoid Covering While Hot: Never cowl freshly fried samosas instantly as steam will soften the crust. Let them cool barely earlier than loosely overlaying.
How to Air Fry Samosas
Make-Ahead Ideas
- Serving inside just a few hours: Place freshly fried samosas on a wire rack in a preheated oven at 200°F (95°C). This retains them heat and crisp with out overcooking.
- Reheating refrigerated samosas: To convey again the crunch, reheat in an air fryer at 350°F for 3–4 minutes or in an oven at 350°F for 8–10 minutes.
- Shaping forward: Shape the samosas as much as a day prematurely and refrigerate. Remove from the fridge 15–20 minutes earlier than frying. Fry on low–medium warmth till golden and crispy, then serve instantly or hold heat within the oven at 200°F (95°C).
- Freezing raw samosas: Arrange formed, raw samosas in a single layer on a baking sheet and freeze till stable. Transfer to a freezer-safe bag or container and retailer for as much as 2 months. Fry straight from frozen, no have to thaw. Start with a barely decrease oil temperature when including them, then alter to medium–low in order that they prepare dinner by way of evenly and switch completely golden and crisp.
★ Tried this recipe? I’d love to listen to the way it turned out! Leave a remark and let me know, or snap a fast pic and add it—I like seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can test it out. Your suggestions means a lot to me and makes on a regular basis I spend perfecting every recipe completely price it. Thank you!
Recipe
Punjabi Samosa Recipe
Learn the right way to make genuine Punjabi Samosas with a wonderfully crisp, flaky crust and a flavorful spiced potato filling. Step-by-step recipe with ideas for deep frying, or air frying.
Servings: 12 Samosas
Calories: 181kcal
Instructions
Make the Dough
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In a mixing bowl, mix flour, sooji, and salt.
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Crush ajwain seeds between your palms and add them to the flour.
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Add melted ghee and rub it into the flour utilizing your fingers till the combination resembles coarse crumbs and holds collectively barely when pressed.
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Gradually add water, a little bit at a time, and knead right into a agency dough (firmer than roti dough however not dry).
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Cover and let the dough relaxation for 20 minutes.
Prepare the Filling
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Steam the potatoes and allow them to cool utterly earlier than peeling and dicing. If utilizing an Instant Pot, stress prepare dinner for quarter-hour, then enable them to chill naturally. I usually steam the potatoes just a few hours prematurely as a part of meal prep, this makes them simpler to deal with and prevents them from turning into sticky when mashed or chopped.
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Dry roast the coriander, cumin, and fennel seeds calmly in a pan over medium warmth till aromatic. Let the spices calm down for five minutes. Then, grind them coarsely utilizing a mortar and pestle.
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Heat oil in a pan over medium warmth. Add the bottom seeds and sauté for 30 seconds.
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Add hing (if utilizing), turmeric, ginger, and inexperienced chilies. Sauté for an additional 30 seconds.
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Add diced potatoes, salt, purple chili powder, and garam masala. Mix properly and mash calmly utilizing a masher.
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Turn off the warmth. Stir in chopped cilantro, kasoori methi (if utilizing), and lemon juice. Mix and permit the filling to chill utterly.
Shape the Samosas
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Divide the dough into 6 equal parts and roll every right into a easy, golf ball-sized spherical. Keep them coated to forestall drying out.
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Roll one dough ball right into a 7-inch large, 8-inch lengthy oval.
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Cut the oval in half vertically to kind two semi-circles.
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Take one semi-circle and place the straight edge going through you.
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Wet the perimeters with a little bit water. Bring the 2 corners of the straight edge collectively, barely overlapping to kind a cone, and seal the sting by gently urgent down.
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Fill the cone with about 2 tablespoons of filling, leaving area on the high.
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Create a small pleat on the again edge, which is barely bigger than the entrance. Then press the perimeters collectively firmly to seal the samosa right into a neat triangle that stands upright when positioned on a flat floor.
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Repeat rolling and shaping with the remaining dough and filling.
1. Deep Fry
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Heat oil in a kadai or frying pan.
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Carefully add 2 to six samosas, relying on the dimensions of the frying pan and the kadai, and allow them to sit undisturbed for 1 to 1½ minutes.
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Lower the warmth and fry the samosas, stirring often, for 8 to 10 minutes or till they flip golden brown and crispy. Drain on a wire rack or mesh tray, Repeat with the remaining samosas.
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Optional: Once all of the samosas are fried, add the chilies to the oil and fry them on low warmth for two to three minutes. Remove and drain on a mesh tray.
2. Air Fry
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Preheat air fryer to 350°F (180°C)
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Lightly brush samosas with oil and place within the basket.
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Air fry for 15–20 minutes, flipping midway by way of.
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Cook for an extra 10 minutes or till crisp and golden.
Nutrition
Calories: 181kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 503mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 2mg
