Samosa Recipe | How to make Punjabi Samosa

The iconic Punjabi Samosa Recipe is a deep-fried delight enjoyed across the globe. Its golden-brown, flaky exterior conceals a savory and flavorful potato filling, making it a perfect snack or appetizer.

Samosa Recipe

While seemingly simple, mastering the art of making samosas takes a bit of practice and understanding. But fear not, with this comprehensive guide, you’ll be whipping up restaurant-quality samosas in no time!

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How to make Punjabi Samosa

Preparing the Dough

1. Gather your ingredients:
   • All-purpose flour (maida)
   • Salt
   • Carom seeds (ajwain)
   • Ghee (clarified butter)
   • Cold water
2. Mix dry ingredients: In a large bowl, combine flour, salt, and carom seeds. Using your fingertips, rub the ghee into the dry mixture until it resembles coarse breadcrumbs.
3. Knead the dough: Gradually add cold water, a little at a time, and knead into a firm and elastic dough. This process can take 8-10 minutes.

Making the Filling

1. Boil and mash: Boil potatoes until tender. Mash them slightly, leaving some texture.
2. Sauté the aromatics: Heat ghee in a pan. Add chopped ginger, green chilies, and saute until fragrant.
3. Spice it up: Add ground coriander, cumin, fennel seeds, turmeric, red chili powder, and asafoetida. Cook for a minute, releasing the aroma of the spices.
4. Combine and season: Mix the mashed potatoes, peas, and the prepared spice mixture. Taste and adjust seasonings as needed.

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Shaping and Frying the Samosas

1. Roll and cut: Divide the dough into equal portions. Roll each portion into a thin circle, dusting with flour as needed. Use a knife or a pastry cutter to cut the circles in half.
2. Form the cone: Brush one of the semi-circles with water. Take one corner and bring it towards the opposite straight edge, forming a cone shape. Seal the edges firmly with water.
3. Fill and seal: Spoon the potato mixture into the cone, leaving some space at the top. Apply water on the remaining open edge and seal it properly.
4. Heat the oil: Heat oil in a deep pan or fryer to medium-high temperature.
5. Drain and serve: Drain the samosas on paper towels to absorb excess oil. Serve hot with your favorite chutney or dip, like mint or tamarind chutney.

Tips and Tricks

• Use high-quality ingredients, especially the flour and ghee, for the perfect texture.
• Ensure the oil is hot enough to prevent the samosas from becoming oily.
• Don’t overfill the samosas, as they might burst open while frying.
• Leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or pan for a crispy snack.

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With these steps and helpful tips, you’re well on your way to becoming a samosa pro! So, gather your ingredients, get ready to unleash your inner chef, and enjoy the delicious reward of homemade Punjabi samosas.