Flaky. Crispy. Full of irresistible taste. That is the samosa recipe you’ve been trying to find!
If there’s one recipe that immediately takes me again to my childhood kitchen, it’s my mother’s signature Punjabi Samosas, golden, flaky, and full of essentially the most flavorful potato filling. And now, I’m so excited to share this beloved household recipe with you. I promise, when you attempt it, there’s no going again to store-bought!
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With completely flaky layers and a spiced potato filling that hits all the best notes, Mother’s home made Samosa’s have been the star of our desk for so long as I can bear in mind. Whether or not it was weekend Chai, shock company, or festive celebrations, all the time served with spicy Green Chutney and sweet-sour Tamarind Chutney for the proper chunk.
In the event you’re loving these samosas, you’ve additionally obtained to attempt Mother’s iconic Vada Pav and Dabeli, road meals favorites which might be filled with daring flavors and nostalgia.
Throughout my mother’s latest (and much too brief!) go to, we spent a comfortable afternoon within the kitchen making her legendary Khasta Punjabi Samosas. As quickly as I shared just a few clips on my tales, my DMs lit up with requests for the recipe! So, I rolled up my sleeves, recorded each step, and jotted down all her ideas, tips, and precise measurements.
I’ve examined this recipe three extra instances simply to verify it’s foolproof, simple to comply with, and each bit as genuine as when Mother makes them. I additionally examined air frying the samosas and have the precise time and temperature for you so you’ll be able to take pleasure in a lighter model that’s simply as scrumptious. I’m so excited to lastly share my household recipe with you, and I hope it turns into a favourite in your house too!
Ingredient Notes and Suggestions
Dough (Outer Masking) – The outer crust is what offers a samosa its signature khasta (flaky and crispy) texture, and getting the dough excellent is crucial for that excellent chunk. Listed here are Mother’s tried-and-true ideas together with the important thing components that make all of the distinction:
- All-Objective Flour (Maida): Measure the flour correctly by spooning it into the measuring cup and leveling it off. Keep away from scooping immediately from the bag, which may pack in additional flour and throw off the flour-to-water ratio, leading to a stiff dough.
- Ghee: That is important for making the crust flaky. Rub the ghee into the flour till it resembles coarse crumbs. This course of (proven within the step-by-step photographs and video) is what offers samosas their signature layers.
- Sooji (Semolina): Including just a bit little bit of sooji makes the crust additional crispy and helps the samosas keep crunchy even after cooling.
Filling – Mother’s filling is heat, completely spiced, and bursting with taste. Listed here are her go-to ideas for making it style actually genuine with simply the best texture each time:
- Potatoes: Within the US, I choose utilizing crimson or russet potatoes for this recipe. Steam them a number of hours prematurely or the day earlier than, permitting them time to chill fully earlier than peeling and mashing. Tip: Mashing scorching potatoes could make the filling sticky and heavy.
- Coriander Seeds, Cumin Seeds & Fennel Seeds: These are the spine of the Punjabi-style taste. Dry roast them calmly till fragrant, then coarsely crush utilizing a mortar and pestle. This straightforward step unlocks superb taste.
- Ginger, Inexperienced Chilies: Freshly grated ginger and finely chopped chilies add heat and delicate warmth. Alter to your spice choice.
- Garam Masala: Only a contact brings depth and heat to the filling.
- Non-obligatory Kasoori Methi (Dried Fenugreek Leaves): Crush in a little bit of kasoori methi on the finish for that earthy, fragrant end.
The way to Make Punjabi Samosas (Step by Step Information)
Moist the sides with a bit water.
Suggestions for Retaining Samosas Crispy
- Fry on Low to Medium Warmth: Dashing the frying course of will make the crust brown too rapidly whereas staying smooth inside. Low–medium warmth ensures the signature khasta texture.
- Drain Correctly: Place fried samosas upright on a wire rack or mesh tray as a substitute of paper towels. Paper towels entice steam and may make the crust soggy.
- Keep away from Masking Whereas Sizzling: By no means cowl freshly fried samosas straight away as steam will soften the crust. Allow them to cool barely earlier than loosely overlaying.
The way to Air Fry Samosas
Make-Forward Concepts
- Serving inside just a few hours: Place freshly fried samosas on a wire rack in a preheated oven at 200°F (95°C). This retains them heat and crisp with out overcooking.
- Reheating refrigerated samosas: To deliver again the crunch, reheat in an air fryer at 350°F for 3–4 minutes or in an oven at 350°F for 8–10 minutes.
- Shaping forward: Form the samosas as much as a day prematurely and refrigerate. Take away from the fridge 15–20 minutes earlier than frying. Fry on low–medium warmth till golden and crispy, then serve straight away or maintain heat within the oven at 200°F (95°C).
- Freezing raw samosas: Organize formed, raw samosas in a single layer on a baking sheet and freeze till stable. Switch to a freezer-safe bag or container and retailer for as much as 2 months. Fry straight from frozen, no must thaw. Begin with a barely decrease oil temperature when including them, then modify to medium–low so that they cook dinner by evenly and switch completely golden and crisp.
★ Tried this recipe? I’d love to listen to the way it turned out! Go away a remark and let me know, or snap a fast pic and add it—I like seeing your creations. In the event you’re on Instagram, tag @ministry_of_curry so I can test it out. Your suggestions means a lot to me and makes on a regular basis I spend perfecting every recipe completely price it. Thanks!
Recipe
Punjabi Samosa Recipe
Learn to make genuine Punjabi Samosas with a wonderfully crisp, flaky crust and a flavorful spiced potato filling. Step-by-step recipe with ideas for deep frying, or air frying.
Servings: 12 Samosas
Energy: 181kcal
Directions
Make the Dough
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In a mixing bowl, mix flour, sooji, and salt.
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Crush ajwain seeds between your palms and add them to the flour.
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Add melted ghee and rub it into the flour utilizing your fingers till the combination resembles coarse crumbs and holds collectively barely when pressed.
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Regularly add water, a bit at a time, and knead right into a agency dough (firmer than roti dough however not dry).
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Cowl and let the dough relaxation for 20 minutes.
Put together the Filling
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Steam the potatoes and allow them to cool fully earlier than peeling and dicing. If utilizing an On the spot Pot, stress cook dinner for quarter-hour, then enable them to chill naturally. I usually steam the potatoes just a few hours prematurely as a part of meal prep, this makes them simpler to deal with and prevents them from changing into sticky when mashed or chopped.
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Dry roast the coriander, cumin, and fennel seeds calmly in a pan over medium warmth till aromatic. Let the spices settle down for five minutes. Then, grind them coarsely utilizing a mortar and pestle.
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Warmth oil in a pan over medium warmth. Add the bottom seeds and sauté for 30 seconds.
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Add hing (if utilizing), turmeric, ginger, and inexperienced chilies. Sauté for one more 30 seconds.
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Add diced potatoes, salt, crimson chili powder, and garam masala. Combine effectively and mash calmly utilizing a masher.
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Flip off the warmth. Stir in chopped cilantro, kasoori methi (if utilizing), and lemon juice. Combine and permit the filling to chill fully.
Form the Samosas
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Divide the dough into 6 equal parts and roll every right into a clean, golf ball-sized spherical. Preserve them coated to stop drying out.
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Roll one dough ball right into a 7-inch vast, 8-inch lengthy oval.
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Reduce the oval in half vertically to kind two semi-circles.
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Take one semi-circle and place the straight edge dealing with you.
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Moist the sides with a bit water. Deliver the 2 corners of the straight edge collectively, barely overlapping to kind a cone, and seal the sting by gently urgent down.
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Fill the cone with about 2 tablespoons of filling, leaving house on the high.
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Create a small pleat on the again edge, which is barely bigger than the entrance. Then press the sides collectively firmly to seal the samosa right into a neat triangle that stands upright when positioned on a flat floor.
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Repeat rolling and shaping with the remaining dough and filling.
1. Deep Fry
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Warmth oil in a kadai or frying pan.
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Rigorously add 2 to six samosas, relying on the dimensions of the frying pan and the kadai, and allow them to sit undisturbed for 1 to 1½ minutes.
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Decrease the warmth and fry the samosas, stirring sometimes, for 8 to 10 minutes or till they flip golden brown and crispy. Drain on a wire rack or mesh tray, Repeat with the remaining samosas.
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Non-obligatory: As soon as all of the samosas are fried, add the chilies to the oil and fry them on low warmth for two to three minutes. Take away and drain on a mesh tray.
2. Air Fry
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Preheat air fryer to 350°F (180°C)
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Flippantly brush samosas with oil and place within the basket.
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Air fry for 15–20 minutes, flipping midway by.
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Cook dinner for a further 10 minutes or till crisp and golden.
Vitamin
Energy: 181kcal | Carbohydrates: 27g | Protein: 4g | Fats: 7g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.01g | Ldl cholesterol: 13mg | Sodium: 503mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 2mg
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