As we approach the weekend, there is no other food that comes to my mind than these Golden, Crispy Samosas also known as ‘Aloo Samosa or Punjabi Samosa‘ !! Bubbling hot, served with a fresh pot of ginger tea, its a match made in culinary heaven and of course served with Cilantro-Dhaniya Chutney or Sweet-Spicy Mango Chutney. This recipe is vegan/vegetarian and used oil to make the samosa instead of ghee. When we talk about Indian snacks or favorite Indian Street Food, it cannot be that you DONOT name Samosa’s in the Top 2 range. You can find them in every Indian restaurant, parties, and definitely festivals – They are a MUST!! Hence, today I’m sharing with you’ll the Punjabi Samosa Recipe with lots of tips and tricks to make them just like Restaurant-style. For Crispy-Crunchy Samosa, you need to mix them nicely with oil and less water (steps given below).
Samosa Recipe Ingredients
I’m diving this into two main categories: Potato Filling: 6 Boiled Potatoes Indian Spices Powder:
Coriander Powder Cumin Powder Chili Powder Dry Mango (amchur) Ginger Powder/Fresh Ginger Garam Masala Salt
Dough/Wrapper Ingredients
All-Purpose Flour – you can use a mix of whole + all-purpose flour too Carrom Seeds (ajwain) Vegetable Oil – for the crispiness Water – to make the dough
Step by Step Samosa Recipe
Again the process is divided into 3 categories: How to Make Crispy Samosa Wrap / Dough: We add all the dough ingredients (except water) in a large bowl and mix to form a crumble. Then we hold the crumble in our palm and if the shape stays (STEP 4 below) then you are ready for the next step (or add 1-2tbsp more oil). Now add 3-4 tbsp water and mix the dough to a thick and tight dough like shape. Add all the water and knead to form a tight/hard dough. Keep it aside for 15 minutes (this step helps flour form gluten and become pliable)
Shape the Wrapper:
Divide the dough into 15 equal balls and roll till no lines are visible. Take each ball and roll on a flat surface to form a 1.5inch thick disc. Now cut the disc in the middle to form half-moon shape. Apply water to the cut edges and form a triangle (sealing with water).
Lift the triangle in your palm to form a cone shape (box 1 below) Now, take 1 tbsp potato filling and add inside the cone (leaving some space on the top to seal). Dab some water on the inside of one side of the cone and seal the cone. Seal and crimp the edges to make sure it’s air-tight and doesn’t burst while cooking.
Follow the steps above and make all the samosa shapes.
Fried Crispy Samosa:
Air Fryer Samosa or Baked:
For baked version, place on baking tray and spray with oil. Bake for 15 minutes until golden brown on both sides.
Extra Pro-Tips:
These samosas can be stored for 2 days in the fridge (if you are left with any, as we never have this situation 😉 and you can store the non-fried samosa’s in the freezer for 2 weeks (in ziplock or freezer containers.)
They can be made Baked, Fried or Air-Fried depending on the method you like and all the versions are equally tasty. You can also use these options as filling:
Shredded or Mince Chicken Shredded or Mince Lamb Potato + Peas Dry Fruits Peas Mixed Vegetables Noodles, etc
Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
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Boiled Potatoes: use any potatoes you like but I prefer the yellow potatoes for this recipe. All Purpose Flour - you can use a mix of whole wheat + all-purpose flour too Vegetable Oil: any vegetable or light oil is absolutely fine to use.
