Perfectly crispy and delicious Aloo Samosa Recipe with step-wise pictures. A fail-proof recipe for making Punjabi Style Aloo Samosa, best with your cup of tea!!
Samosas need no introduction!! Samosas are one of the most popular Indian street food delicacies. These triangular shaped flaky, fried, savory pastries are popular worldwide. They are stuffed with this amazing spiced potato filling that is oh so flavorful thanks to coriander seeds (crushed), anardana powder (dried pomegranate seeds), garam masala (spice powder) and amchur (dried green mango powder). Serve them with some homemade cilantro chutney for dipping.
Today I am sharing with you a recipe for Potatoes and Peas Punjabi Samosa.
A perfect combination of food can make your evenings beautiful”
#Samosa & #Chai
While in India, I rarely remember samosas being made at home except maybe for some special occasions, we mostly gorged on them from our favorite corner shop called Raju Sweets near our house, it was just so much more convenient. They were so delicious and perfect in every aspect, even the thought of them makes me nostalgic. They were perfectly shaped, the potatoes for the filling were hand crumbled and not mashed down to a pulp, flavored with the right amount of spices, and had just the fitting amount of sourness. The crispy outer covering and that aroma that filled up the whole surrounding was hard to resist. They ticked all the boxes for us, so we never felt the need of making them at home.
My mom would call out for me from the balcony while I was playing down with my friends “Jyoti papa ghar aa gaye hain, Raju ke yahan se Samose le kar aana, main chai bana rahi hun” (Jyoti, dad is back from the office bring samosas from rajus shop, I am making tea in the meanwhile). I would reply “haan mummy layi” (yes mom I will bringing it). At those times there was no need to give explanations to your friends, moms calling means game is over. I would run to the corner shop, which usually was crowded especially during the evenings. I would wait patiently till a fresh batch of piping hot samosas was strained out from the oil. The shop owner would swiftly pack samosas in an old newspaper, over the shouts of everyone asking for their order. I would then double-check if he packed the little bundle of green and tamarind chutney too, for if they were missing my mom would send me back for those😉. This is a usual scene and saga for Indian families back in India. Wonder how Raju sweets shop must be surviving during these hard locked downtimes. It will be sad to not see the shop when I go back next.…
After moving to the USA, I had always missed the flavor of those samosas from home until I started making them myself.
After moving to the USA, I had always missed the flavor of those samosas from home until I started making them myself. You should try them, they are quite rewarding.
If you have heard of samosas before you would know that the process to make these could be a little elaborate and because of that most people give it a pass. Yes, I do agree that the recipe is a bit involved, but in the end, the outcome is pure pleasure and the accolades that will be showered upon you would be plenty. Although I am a multitasker, I don’t like to rush through things. I believe a little bit of planning saves a lot of commotion later, also it brings the better out of me!
As far as shaping the samosas are concerned, if you have had trouble forming the samosas before just follow all the steps carefully explained below and you won’t go wrong. You can have your own choice of filling, spicy potato, minced chicken, turkey, lamb, pork, or beef. Soon this will be your family’s go-to snack, accompany it with some masala chai and you are all set!!
Although I am a multitasker, I don’t like to rush through things. I believe a little bit of planning saves a lot of commotion later, also it brings the better out of me!
If you have read my other posts, you will know that I like to plan my ingredients well beforehand. I enjoy the calm of mise-en-place more than the chaos of last-minute running around. This is how I am easily able to get through my cooking classes as well. So even the complicated and elaborate dishes don’t vex me out. Instead, I lose myself in the process; it’s like I am painting a picture and being transported to my happy place where I could live forever! This is what love for cooking does to you, and when proper planning is involved even then, the most daunting of recipes becomes fairly easy to execute.
Okay, let’s start making the World-famous and Most popular Indian Street Food, Peas and Potatoes Samosa at home.
This Recipe involves 5 steps:
- Making the dough
- Boiling potatoes
- Making the stuffing/filling
- Shaping the samosas
- Deep frying the samosas
Since there are so many steps involved, it is a great idea to plan things ahead of time.
Here is how I plan ahead:
- I usually boil, cool, and peel my samosas one day before and refrigerate them.
- Next day when I am ready to make samosas I make the dough first and let it rest for 30 minutes.
- While the dough rests, I make the stuffing.
- While the stuffing cools, I get the dough ready, divide it into parts.
- Shape and stuff the shaped cones.
- Finally, fry the samosas.
Let’s start getting your ingredients together first.
GET YOUR INGREDIENTS READY:
All Ingredients
For Dough:
- 3 cups all-purpose flour (390 grams)
- 5 tablespoons +1 tablespoon vegetable oil
- 1 teaspoon Carom seeds (ajwain)
- ½ cup of water
For Filling
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 2 teaspoons coriander seeds (dhaniye ke beej), crushed
- ¼ teaspoon asafetida powder (hing powder)
- 1 green chili, finely chopped
- ¾ cup green peas, fresh or frozen
- 1 teaspoon garam masala
- ½ teaspoon red chili powder/ Cayyanne powder or per taste
- 4 to 5 medium potatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes soaked in water to prevent oxidation
- ½ teaspoon pomegranate seeds
- ½ teaspoon dry mango powder (amchur)
- 1 tablespoon cilantro, finely chopped
- Salt to taste
For Frying
- 8 cups (approx.) Oil for deep frying
PICTURESQUE RECIPE STEPS OF HOW TO MAKE SAMOSAS:
Make the Dough for Samosa
Ingredients For The Dough:
- 3 cups all-purpose flour (390 grams)
- 5 tablespoons +1 tablespoon vegetable oil
- 1 teaspoon Carom seeds (ajwain)
- ½ cup of water
Step 1: Add dry ingredients:
In a large mixing bowl add flour, carom seeds (ajwain), salt, and combine well.
Step 2: Add oil:
Add the 5 tablespoons of oil to flour mixture. Now start mixing it with your hands. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for about minutes, you don’t want to rush this step. Once incorporated, the mixture will be crumbly. Press some flour between your palm- it should form a shape which means the oil is well incorporated.
Step 3: Add water to form dough:
Now, start adding water, little by little, and knead to form a stiff dough. Don’t overwork the dough and don’t knead into a soft dough. It should just come together and form a stiff dough. I used about ½ a cup of water.
Step 4: Let the dough rest:
Cover the dough with a wet cheesecloth clean or wet kitchen towel and let it rest for 20 to 30 minutes. While the dough is resting let us start working on the filling.
Ingredients For The Filling
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 2 teaspoons coriander seeds (dhaniye ke beej), crushed
- ¼ teaspoon asafetida powder (hing powder)
- 1 green chili, finely chopped
- ¾ cup green peas, fresh or frozen
- 1 teaspoon garam masala
- ½ teaspoon red chili powder/ Cayyanne powder or per taste
- 4 to 5 medium potatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes soaked in water to prevent oxidation
- 2 tablespoons water
- ½ teaspoon pomegranate seeds
- ½ teaspoon dry mango powder (amchur)
- 1 tablespoon cilantro, finely chopped
- Salt to taste
For Frying
- 8 cups (approx.) Oil for deep frying
Make the Filling for Samosa:
Step 1: Boil Potatoes:
Boil potatoes until done. In case you are using a regular pot boil the potatoes for about 20 to 30 minutes until fork tender. Once done, let them cool and then peel the skin.
(If using a stovetop pressure cooker about 8 to 9 whistles on medium-high heat until they are soft. If using Instant Pot electric pressure cooker, press Manual/ Pressure Cook button and cook for on high pressure 10 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.)
Step 2: Crumble potatoes:
To mash the potatoes the best way is to use your hands, just crumble the potatoes using your hands as this gives the potatoes the best texture needed for the filling. If using a potato masher do not mash it up as you would for mashed potatoes, just roughly mash it. Set it aside.
Step 3: Heat oil and add whole spices:
In a heavy bottom, wok or saute pan heat 2 tablespoons of oil on high medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds. Let the seeds sizzle for a few seconds.
Step 4: Add other spices and peas: Now add asafetida powder(hing), garam masala, red chili powder, chopped green chilies, green peas, and salt sauté. Mix to combine
Step 4: Add Boiled Potatoes:
Now add the crumbled boiled potatoes to the wok/ pan. Combine everything. Add pomegranate seeds (anardana), mango powder (amchur), garam masala, red chili powder, and salt.
Step 5: Combine well:
Add cilantro, and combine everything. Once it’s all well incorporated, remove the wok/ pan from heat and let the filling cool down a bit.
Shape and form Samosas
Step 1: Knead the dough and divide:
After about 20 to 30 minutes of the dough resting, knead it once again. Give the dough a quick knead, don’t over knead it, just about a minute. Now divide the dough into 8 equal parts. One part will make two samosas so we will have 16 samosas approximately. Start working on a piece of dough at a time. Keep the remaining dough balls covered at all times with a moist cheesecloth or else the dough will dry out.
Step 2: Roll each ball of dough into a slight oval shape:
Use that 1 teaspoon of oil now and apply it little at a time on the palms of your hand and the rolling pin. Do not apply any four to roll the dough. Roll out one portion of the dough into a slight oval shape.
Step 3: Cut Horizontally:
Cut the oval horizontally into 2 equal portions. Work on one part at a time.
Step 4: Apply water on one part of the cut side:
Pick one corner of the cut edge and bring it to the center. Apply water on the straight edge/side that is folded in.
Step 5: Apply water on the other part of the cut side:
Apply water on the other straight-cut side.
Step 6: Bring the other side of the center:
Pick the other corner of the cut edge and bring it on top of the other edge to make a cone shape. Press the edges to seal them.
Step 7: Shape the cone:
Open and hold the cone shape in your hand. Make sure to pinch the side edges and the point of the cone well. You should have a sturdy, perfect cone-shaped outer casing.
Step 8: Fill the cone:
Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa or the dough will break.
Step 9: Apply water to the lip:
Apply water all around the circumference/ lip of the cone as you have to seal it.
Step 10:Make a fold:
Make a small fold on the lip, the side opposite to the closed edges (see the picture above). This helps in the shape of the samosas (if it seems hard just skip it).
Step 10: Close the Lip:
Bring the edges of the lip together and seal the samosa. If you are feeling too creative you can shape the edges in your own style.
Step 11: Samosa ready for frying:
You should be able to place the samosa standing up. Your samosa is now ready to fry. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cheesecloth while you roll and fill the others. You will get 8 to 10 large samosas.
Fry Samosas
Step 1: Heat oil:
Heat oil in a wok on low heat about 250 to 300 F. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface, which means the oil is ready. If it comes up immediately then the oil is too hot, reduce the heat a little.
Step 2: Put samosas in oil on low heat:
Drop the shaped samosas into the oil. Put only 4 to 5 samosas at a time. Don’t overcrowd the wok.
Step 3: Fry samosas on low heat:
Fry them on low heat. After around 10-12 minutes, the samosa will become firm and light brown.
Step 4: Fry samosas on medium heat:
At this point, increase the heat to medium and fry until it gets nicely browned. Each batch will take around 20 minutes since we fry on low heat so be patient. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
Step 4: Enjoy Hot samosas:
You will get about 16 large samosas. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!
These Homemade Samosas:
✓ Are flaky and crispy with no air pockets
✓ Taste just like the ones you find on the street vendors stall.
✓ Are filled with a deliciously spiced potato and peas filling
✓ taste just about right with a cup of masala chai!
✓ are vegan
Some people also add nuts like cashews and raisins to the filling to make it richer but traditionally the samosas on the street are made exactly in the same way as the recipe given here.
Even though the process of making samosa is quite straight forward, there are some things that you should keep in mind while making these at home.
Tips to Make The Perfect Samosa
So here’s what I have learned over the years and I am excited to share all my tips with you guys to make the perfect samosa at home!
Mixing the oil with flour is important– Rub it for good 5 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour and when pressed in your palms, the dough will form a shape but will still be crumbly.
Never overwork your dough– You only need to bring the dough together.
The dough should be quite stiff– Soft dough will not give crispy samosa and your dough will start tearing.
Allow the dough to rest for 20 to 30 minutes– Let the dough rest for at least 20 to 30 minutes before you start making the samosa. This is an important step for the gluten in the flour to work and for the proofing of the dough. Don’t skip it.
Roll the dough evenly slightly thick – Roll the dough evenly in an oval shape and slightly thick. If you roll the dough thin, the dough will tear apart when you fill it. Roll it not too thin and not thick.
Do not use any flour while rolling the samosa – To roll your dough apply little oil on your palm and rolling pin and roll it out.
Fry the samosa on low heat – This is the most crucial point, always fry the samosa on low heat (not high, not medium), that way they will turn crispy, on a higher flame they will brown too fast from outside and won’t get evenly cooked.
Once they have become light brown (after 10 minutes or so), then you can increase the heat and fry on medium heat.
Also when you fry on low heat, they won’t get any blisters/ air pockets which they typically get when you drop them in hot oil. You definitely don’t want those air pockets.
Why are my samosas not turning out crispy?
This happens when you fry the samosa in too hot an oil. You must fry the samosa on low heat. Also, your dough needs to be stiff. A soft dough will also result in a not-so-crispy samosa.
How to Store and Reheat Leftover Samosa
Place the samosas in an airtight container and refrigerate.
To warm them up, pre-heat your oven to 350 F degrees and then place the samosas in the oven for 5 to 10 minutes until nicely warm and crispy.
Can I Freeze The Samosa?
Yes! You can freeze the fried samosas any freezer-friendly container only make sure you don’t overcrowd them and they have enough room. When ready to use, defrost them and re-heat them in a pre-heated oven at 350 degrees F for 5 to 10 minutes until nicely warm and crispy.
Can I Bake The Samosa?
Yes! Brush the samosas with oil and then bake at 350 degrees F for 30 to 35 minutes or until browned.
Leftover Samosa Ideas
If you have leftover samosas you can use them in different ways:
- Make, samosa chaat where you pair the samosas with chole (chick pea curry) and chutneys (mint and tamatind).
- You can also make Samosa Sandwich. Many times, the street vendors in India will serve you samosas as sandwiches by applying sweet and spicy (tamarind) chutney on some regular bread or pav bhaji bread (bread roll) and place a samosa in between, top it with some sev and enjoy
Can I Use Whole Wheat Flour?
If you want to use whole wheat flour in this recipe, use a 1:1 ratio. One part of all-purpose flour and one part of whole wheat flour.
Samosa Recipe
Equipment
- Large bowl for making dough
- Sauce Pot for Boiling Potatoes
- Saute Pan for making stuffing/filling
- Cheese cloth or Kitchen Towel
- Rolling pin and board to roll discs
- Wok for frying
Ingredients
For Dough
- 2 cups All-purpose flour (350 grams approx)
- 4+1 tbsp Vegetable oil
- 1 tspn Carom seeds (ajwain)
- 1/2 cup Water
For Filling
- 2 tbsp oil
- 1 tspn cumin seeds (jeera)
- 1/2 tspn fennel seeds (saunf)
- 1 tspn coriander seeds (dhaniye ke beej), crushed
- 1/4 tspn asafetida powder (hing powder)
- 1 medium green chili, finely chopped
- 3/4 cup green peas, fresh or frozen
- 1 tspn garam masala
- 1/2 tspn red chili powder/ Cayyanne powder or per taste
- 5 medium potatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes Keep them in water to prevent oxidation
- 2 tbsp salt, or per tatse
- 1/2 tspn pomegranate seeds
- 1/2 tspn dry mango powder (amchur)
- 1 tablespoon cilantro, finely chopped
For Frying
- 8 cups (approx) Oil for deep frying
Instructions
Make the Dough for Samosa
- Step 1: Add dry ingredients: In a large mixing bowl add flour, carom seeds (ajwain), salt, and combine well.Step 2: Add oil: Add the 5 tablespoons of oil to flour mixture. Now start mixing it with your hands. Rub the flour with the oil until the oilis well incorporated in all of the flour. Do this for about minutes, you don'twant to rush this step. Once incorporated, the mixture will be crumbly. Press some flour between your palm- it should form a shape which means the oil is well incorporated. Step 3: Add water to form dough: Now, start adding water, little by little, and knead to form a stiff dough. Don't overwork the dough and don't knead into a softdough. It should just come together and form a stiff dough. I used about ½ a cupof water. Step 4: Let the dough rest: Cover the dough with a wet cheese cloth clean or wet kitchen towel and let it rest for 20 to 30 minutes. While the dough is resting let us start working on the filling.
Make the Filling for Samosa
- Step 1: Boil Potatoes: Boil potatoes until done. In case you are usinga regular pot boil the potatoes for about 20 to 30 minutes until fork tender. Once done, let them cool and then peel the skin. (If using a stovetop pressure cooker about 8 to 9 whistles on medium-high heat until they are soft. If using Instant Pot electric pressure cooker, press Manual/ Pressure Cook button and cook for on high pressure 10 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.) Step 2: Crumble potatoes: To mash the potatoes the best way is to use your hands, just crumble the potatoes using your hands as this gives the potatoes the best texture needed for the filling. If using apotato masher do not mash it up as you would for mashed potatoes, just roughly mash it. Set it aside.Step 3: Heat oil and add whole spices: In a heavy bottom, wok or saute pan heat 2 tablespoons of oil on high medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and crushed coriander seeds. Let the seeds sizzle for a few seconds. Step 4: Add other spices and peas: Now add asafetida powder (hing), garam masala,red chili powder, chopped green chilies, green peas, and salt sauté. Mix to combine. Step 4: Add Boiled Potatoes: Now add the crumbled boiled potatoes to the wok/ pan. Combine everything. Add pomegranate seeds (anardana), mango powder (amchur), garam masala, red chili powder, and salt. Step 4: Combine well: Add cilantro, and combine everything. Once it's all well incorporated, remove the wok/ pan from heat and let the filling cool down a bit.
Shape the Samosas
- Step 1: Knead the dough and divide: After about 20 to 30 minutes of the dough resting, knead it once again. Give the dough a quick knead, don’t over knead it, just about a minute. Now divide thedough into 8 equal parts. One part will make two samosas so we will have 16 samosas. Start working on one piece of dough at a time. Keep the remaining dough balls covered at all times with a moist cheesecloth or else thedough will dry out. Step 2: Roll each ball of dough into a slight oval shape: Use that 1 teaspoon of oil now and apply little at a time on the palms of your hand and the rolling pin. Do not apply any four to roll the dough. Roll out one portion of the dough into a slight oval shape. Step 3: Cut Vertically: Cut the oval vertically into 2 equal portions. Work on one part at a time.Step 4: Apply water on one part of the cut side: Pick one corner of the cut edge and bring it to the center. Apply water on the straight edge/side that is folded in. Step 5: Apply water on the other part of the cut side: Apply water on the other straight-cut side. Step 6: Bring the other side of the center: Pick the other corner of the cut edge and bring it on top of the other edge to make a cone shape. Press the edges to seal them. Step 7: Shape the cone: Open and hold the cone shape in your hand. Make sure to pinch the side edges and thepoint of the cone well. You should have a sturdy, perfect cone-shaped outer casing. Step 8: Fill the cone: Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa or the dough will break. Step 9: Apply water to the lip: Apply water all around the circumference/ lip of the cone as you have to seal it. Step 10: Closethe Lip: Make a small fold on the lip, the side opposite to the closed edges (see the picture above). This helps in the shape of the samosas (if it seems hard just skip it). Bring the edges of the lip together and seal the samosa. Bring the edges of thelip together and seal the samosa. If you are feeling too creative you can shapethe edges in your own style.Step 11: Samosas are ready for frying: You should be able to place the samosa standing up. Your samosa is now ready to fry. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cheesecloth while you roll and fill the others. You will get 16 large samosas.
Fry Samosas
- Step 1: Heat oil: Heat oil in a wok on low heat about 250 to 300 F. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface, which means the oil is ready. If it comes up immediately then the oil is too hot, reduce the heat a little.Step 2: Put samosas in oil on low heat: Drop the shaped samosas into the oil. Put only 4 to 5 samosas at a time. Don't overcrowd the wok. Step 3: Fry samosa on low heat: Fry the samosas on low heat. After around 10-12 minutes, the samosa will become firm and light brown. Step 4: Fry samosas on medium heat: At this point, increase the heat to medium and fry until it gets nicely browned. Each batch willtake around 20 minutes since we fry on low heat so be patient. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch. Step 4: Enjoy Hot Samosas: You will get about 16 large samosas. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!
Notes
- The most important thing to remember is to not fry the samosas on high heat, as they will brown to fast and won’t get cooked through and the dough will remain uncooked.
- Also on high heat, the samosas will form bubbles on the crust if your oil is too hot while frying the samosas.
- This recipe makes 16 large samosas. You can make more or less depending on the size you prefer.
- Any Indian grocery store will most definitely have all these ingredients but most of the ingredients that I have mentioned. In case you can’t find an Indian grocery store I have given links above where you can find them online.
