Crispy Flaky pastry stuffed with spiced potato filling. Punjabi Samosa offers an unbeatable experience in savory snacking.
Samosa is one of the most popular snack in Subcontinent. Crispy pastry is stuffed with spiced potatoes and then deep fried. Punjabi samosas have a fascinating history dating back centuries.
Believed to have originated in the Middle East, these savory snacks were introduced to the Indian subcontinent during the medieval era. Over time, Punjabi chefs infused their unique culinary techniques and flavors into the traditional samosa, giving birth to the iconic Punjabi samosa we know and love today.
Originally enjoyed as a street food delicacy, Punjabi samosas have now become a staple in subcontinent cuisine, celebrated for their versatility ,you will find samosas in street shops, restaurants and even bakeries.
Its popular Iftar snack during Ramadan and also served as entree or party food. Infact you don’t need a reason to enjoy this delicious snack. Enjoy it with Tamarind Chutney or Mint Chutney
HOW TO MAKE PUNJABI SAMOSA
Punjabi samosas have 2 components pastry and the filling.
Pastry
To make Samosa pastry you will need flour, ghee, salt, ajwain (carom seeds) and cumin seeds.
Combine flour and ghee together by rubbing in between fingers. It should be crumbly. Add water gradually while mixing it. Once the dough comes together knead it gently and cover it with damp cloth. Allow it to rest for around 30 minutes.
Potatoe Filling
Boil the potatoes with skin until they are cooked completely. In a frying pan temper cumin seed, chopped green chilli along with the spices. Add potatoes and mash them.
Assembly
Dust the surface with some flour. Transfer the dough on it and gently knead it for a minute. Divide the dough into equal 8-10 parts.
Roll each section into a smooth ball. Dust some flour onto the surface and gently flatten the dough ball. Using the rolling pin roll it until its around quarter of an inch thick. Cut the flat pastry into half.
Join together the straight side of the pastry and press it together to seal it. Add potato filling in the cone. Fill it up leaving around one inch. Seal the ends.
Finally deep fry the samosas. For best results heat the oil on medium heat. Once the oil is hot reduce the heat to low. Fry the samosa on low heat for first few minutes and then continue to fry them on medium heat. This makes them flaky and crispy and gives nice even colour.
WATCH HOW TO MAKE PUNJABI SAMOSA
TIPS FOR PERFECT SAMOSAS
- For perfectly flaky pastry use ghee. Alternatively use melted butter.
- Allow the dough to rest. Initially the dough is slightly sticky once its rested it becomes pliable.
- Roll the pastry into even thickness.
- Avoid overfilling the pastry as it will open during frying.
- Fry the samosas on low heat initially and then fry them on medium heat. This makes the samosas crispy.
Can you make Punjabi Samosa in an air fryer?
Deep frying make best samosas but you can choose to make them in air fryer if you aren’t a fan of fried foods.
For air-frying, preheat air fryer at 180° C/356° F for 10 minutes. Brush the samosas lightly with oil and air-fry at 180° C/356° F until the samosas are golden.
Freezing the Samosa
Punjabi samosas are perfect to make ahead and freeze. Put the samosa in a tray and put it in the freezer. Once they are bit firm store them in a freezer bag or container.
Before frying, thaw the samosas slightly and then fry them.
Other Street Food Snacks to try
Pakoras
Dahi Baray
Punjabi Samosa
Ingredients
Potatoe Filling
- 4 Medium Potatoes
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- ½ tsp Chilli flakes
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric
- 1 tsp Salt
- 1 Green Chilli (Chopped)
Dough for Pastry
- 2 Cups Plain Flour
- 1 tsp Salt
- ½ tsp Cumin Seeds
- ½ tsp Carom Seeds (Ajwain)
- ¼ cup Ghee
- Water as required.
Deep Frying
- Cooking oil
Instructions
Pastry Dough
- In a bowl combine plain flour, salt, carom seeds, cumin seeds and mix.
- Add ghee and using the fingertips mix it with flour until it becomes crumbly.
- Gradually add water while mixing it untill dough comes together. Knead it for a minute but avoid kneading it for too long. At this stage the dough is not smooth. Cover the dough with wet cloth. Allow it to rest for 30 minutes.
Potatoe Filling
- Boil the potatoes with skin until cooked through. Remove the skin and set aside.
- In a pan heat oil and add all the spices and green chilli. Temper for a minute. Add potatoes in and slightly toss them. Turn the heat off and mash the potatoes.
- Allow the mixture to cool down.
Assembly
- Dust some flour on a clean surface. Transfer the dough on it and gently knead the dough. At this stage the dough will be smooth. Divide the dough into 6-8 parts. And make a dough ball. Cover the balls with cloth to avoid drying up.
- Dust some flour and flatten the ball into disc. Using a rolling pin roll it until thin and flat. The thickness should be around ¼ inch
- Cut the flat pastry into half. Bring the two corners from straight side across and while slightly overlapping them, seal it by pressing with finger.
- Now hold the folded patsry in you thumb and index finger. It will be like a cone. Fill it up with potato filling leaving around an inch on sides. Pinch the edge to seal it together.
Frying the Samosa
- Heat oil in a pan over medium heat. Once oil is hot turn the heat low.
- Add the samosa in and allow them to cook on low heat for 5-7 minutes. Then turn the heat medium low and contniue to fry them while flipping them to ensure even colour. Once they are golden brown on each side, drain them on paper towel.
- Serve immediately with your favourite chutney or sauce.
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