Samosa recipe (Authentic in punjabi style) :
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About samosa recipe :
Samosa is one of the most loved Indian snacks that’s crispy on the outside and filled with a spicy, flavorful potato mix inside. This golden triangle is not just tasty but also super satisfying and budget-friendly. In Gujarat, samosas are especially popular during tea-time and festive gatherings, often served with tangy chutneys. The mix of crunch and spice makes
it a favorite in other cities like Delhi, Mumbai, Lucknow, and even abroad. Apart from taste, samosas are filling, easy to carry, and perfect for quick hunger cravings.
Whether at street stalls or at home, a samosa always brings comfort and joy with every bite!
Why you will love this samosa recipe ?
1. Crispy & Crunchy Texture
The outer layer of the samosa is perfectly fried to give that golden, crispy texture which makes every bite satisfying and mouth-watering — just like the ones from street vendors!
2. Flavorful Filling
Stuffed with spicy mashed potatoes, green peas, and a blend of Indian masalas, the filling is packed with flavors that burst in your mouth and keep you craving more.
Read more..
Ingredients needed :
| Type | Ingredient | Quantity |
|---|---|---|
| Dough | Maida (all-purpose flour) | 2 cups |
| Ajwain (carom seeds) | ½ tsp | |
| Salt | ½ tsp | |
| Oil | 4 tbsp | |
| Water | As needed | |
| Filling | Boiled potatoes (mashed) | 3–4 |
| Green peas | ½ cup | |
| Green chili (chopped) | 1–2 | |
| Ginger (grated) | 1 tsp | |
| Jeera, Saunf | ½ tsp each | |
| Spices (turmeric, chili, garam masala, amchur, coriander powder) | ½ tsp each | |
| Salt | To taste | |
| Coriander leaves (chopped) | 2 tbsp | |
| For Frying | Oil | As needed |
Steps for making samosa :
Step 1: Make the Dough
Mix 2 cups maida, ½ tsp salt, ½ tsp ajwain, and 4 tbsp oil. Rub well till it looks like breadcrumbs. Add water little by little and knead into a stiff dough. Cover and rest for 30 mins.
📝 Note: The dough should be firm but smooth — not soft like roti dough. This is what gives samosas their famous crispy texture!
Step 2: Prepare the Filling
Heat 1 tbsp oil in a pan. Add ½ tsp jeera, ½ tsp saunf, chopped green chili, and grated ginger. Sauté for a minute. Add boiled and mashed potatoes, peas, and spices (½ tsp each of garam masala, red chili, coriander, turmeric, and amchur). Mix well. Add chopped coriander and cool the filling.
📝 Note: This is where all the flavor comes in! Taste it before using — it should be slightly tangy, spicy, and delicious.
Step 3: Divide the Dough & Roll
Divide the rested dough into equal lemon-sized balls. Roll each into an oval shape (like a long roti) and cut it in half.
📝 Note: Don’t roll it too thin or thick — just medium. Thin ones break, and thick ones stay undercooked.
Step 4: Shape the Samosa
Take one half, apply water on the straight edge, and form a cone shape. Fill the cone with 1-2 spoons of potato filling. Seal the top edge by pinching it tightly.
📝 Note: Make sure it’s sealed well, or the filling may come out while frying. No shortcuts here!
Step 5: Fry the Samosas
Heat oil on medium flame. Drop the shaped samosas gently into the oil. Fry on medium-low flame until they turn golden brown and crispy.
📝 Note: Patience is key! Don’t fry on high flame, or they’ll brown fast but stay raw inside.
