Punjabi Samosa
Punjabi samosa has a crisp flaky pastry shell filled with a spiced potato and pea mixture. It is the ultimate tea-time snack and a must at every Indian celebration. Golden, crunchy and packed with flavour, it is best enjoyed hot with chutney and a cup of chai.
Why You Will Love This Punjabi Samosa
- Flaky, blistered crust with a spiced potato and pea filling
- Vegan and made from simple ingredients
- Can be shaped ahead and fried when guests arrive
Ingredient Notes
Flour and ghee or oil: Make a firm, flaky dough. Potatoes and peas: The classic filling. Cumin, coriander, fennel and amchur: Provide the signature spicy, tangy flavour. Ajwain: Adds aroma to the dough.
Tips for Flaky Samosas
A stiff dough and low heat frying give the blistered flaky crust. Frying on high heat makes the outside brown while the inside is raw. Make sure the filling is cool before stuffing, and seal the edges firmly with water.
Serving and Storage
Serve hot with mint chutney, tamarind chutney or ketchup. Fried samosas keep for two days and can be crisped in a hot oven. Uncooked shaped samosas can be frozen for up to a month.
Frequently Asked Questions
Why are my samosas not flaky or blistered?
The dough needs enough fat (ghee or oil) rubbed into the flour, and it should be firm. Frying on low to medium heat produces the characteristic blistered, flaky crust.
Why do samosas burst while frying?
Air trapped inside, overfilling or poorly sealed edges can cause bursting. Seal firmly with water and pierce lightly if needed.
Can I bake or air fry samosas?
Yes. Brush with oil and bake at 200 C until golden. They will be less blistered than fried samosas but still crisp.
Can I freeze samosas?
Yes. Freeze shaped, uncooked samosas on a tray, then store in a bag for up to a month. Fry from frozen on low heat.
What is in the filling?
Boiled potatoes and green peas are seasoned with cumin, coriander, fennel, amchur, green chilli and garam masala.
What chutney goes with samosas?
Mint-coriander chutney and sweet tamarind chutney are the classic pairings.
More Recipes You Will Love
- Masala Chai (Indian Spiced Tea): strong, milky tea, the perfect partner for samosas
- Vada Pav: Mumbai's iconic potato fritter sandwich
- Pani Puri (Golgappa): crisp shells with spicy mint water
- Chicken 65: spicy fried South Indian starter
Description
Punjabi samosa has a crisp, flaky pastry shell filled with a spiced potato and pea mixture. It is the ultimate tea-time snack and a must at every Indian celebration. This recipe covers rubbing oil into the flour for a flaky crust, making a dry spiced filling, shaping the cones and frying them slowly on low heat until golden and blistered.
Ingredients (makes 8 samosas)
- 2 cups all-purpose flour (plain flour, plus extra for rolling)
- 1/4 cup oil (for the dough)
- 1/2 teaspoon carom seeds (ajwain)
- 3 medium potatoes (boiled, peeled and roughly mashed)
- 1/2 cup green peas (fresh or frozen)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- 1 whole green chilli (finely chopped)
- 1 tablespoon oil (for the filling, about 1 tablespoon)
- Oil for deep frying (about 500 ml)
- Salt to taste
For the Pastry
For the Filling and Frying
Instructions
- 1 Rub the Oil into the FlourIn a large bowl, mix 2 cups of all-purpose flour, 1/2 teaspoon of carom seeds (crushed lightly between your palms) and 1/2 teaspoon of salt. Add 1/4 cup of oil and rub it into the flour with your fingertips for 2 to 3 minutes, until the mixture looks like breadcrumbs and holds together when squeezed in your fist.Tip: The oil rubbed into the flour is what creates the flaky, blistered crust. Do not skip it or add too little.
- 2 Knead a Stiff DoughAdd about 1/4 cup of cold water a little at a time, mixing as you go, until the flour comes together into a stiff, firm dough. Knead for 4 to 5 minutes until smooth.Tip: The dough should be much stiffer than chapati dough. A soft dough makes samosas that absorb oil and turn chewy.
- 3 Rest the Dough for 30 MinutesCover the dough with a damp cloth or place it in a covered bowl, and let it rest for 30 minutes at room temperature.Tip: Resting relaxes the gluten, making the dough easier to roll without shrinking back.
- 4 Mash the PotatoesWhile the dough rests, peel the 3 boiled potatoes and mash them roughly with a fork, leaving some small lumps. Chop the green chilli finely and measure out the 1/2 cup of peas.Tip: Let the boiled potatoes cool and steam dry for a few minutes. Wet potatoes make a soggy filling that can split the pastry.
- 5 Temper the CuminHeat 1 tablespoon of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for 20 to 30 seconds, until they darken slightly and smell nutty.Tip: The seeds should sizzle at once when they hit the oil. If they burn, they turn bitter, so start again.
- 6 Cook the Chilli and PeasAdd the chopped green chilli and the 1/2 cup of peas and cook for 2 minutes, stirring, until the peas are warm and slightly soft.Tip: Frozen peas can go in straight from the freezer. Cook until the extra moisture evaporates.
- 7 Add the SpicesSprinkle in 1 teaspoon each of coriander powder, garam masala and amchur, plus 1 teaspoon of salt. Stir for 30 seconds until the spices smell fragrant.Tip: Amchur gives samosa filling its characteristic tang. If you cannot find it, use a good squeeze of lemon juice at the end.
- 8 Mix and Cool the FillingAdd the mashed potatoes and mix well, pressing and folding for about 3 minutes, until the potatoes are evenly coloured and the mixture is dry and crumbly. Taste and adjust the salt, then spread the filling on a plate and let it cool completely.Tip: Warm filling will soften the dough and make the pastry tear, so make sure it is completely cool before filling.
- 9 Roll and Cut the DoughKnead the rested dough briefly and divide it into 4 equal balls. Roll each ball on a lightly floured surface into an oval about 20 cm long and 2 to 3 mm thick. Cut each oval in half across the middle, making 2 half-moons, 8 in total.Tip: Keep the pieces you are not using under a damp cloth so they do not dry out and crack.
- 10 Shape a ConeTake one half-moon and brush a little water along the straight edge. Fold one corner over to the middle, then overlap the other corner and press the join, to form a cone with an open top.Tip: Press the seam firmly. Weak seams open in the hot oil and the filling leaks out.
- 11 Fill and SealHold the cone in your hand and fill it about three-quarters full with the cooled filling, pressing it down gently. Brush water on the inside edge of the opening, pinch it shut firmly and crimp the edge with a fork or by folding.Tip: Do not overfill, or the samosa will burst. Make sure there are no gaps or air pockets in the seal.
- 12 Heat the Oil on LowPour oil into a deep, heavy pan to a depth of about 6 cm and heat over low-medium heat to 160 C. Test it by dropping in a small piece of dough: it should rise slowly to the surface in 5 to 6 seconds, without browning at once.Tip: A low oil temperature is essential. Hot oil browns the outside quickly while the pastry inside is still raw and soft.
- 13 Fry Slowly Until GoldenSlide 3 or 4 samosas into the oil and fry slowly for 12 to 15 minutes, turning occasionally, until the crust is evenly golden brown, blistered and crisp. Fry the rest in batches.Tip: Patience gives a crisp, flaky crust. Do not turn up the heat to speed things up, or the samosas will go dark before they are cooked.
- 14 Drain and Serve HotLift the samosas out with a slotted spoon and drain them on kitchen paper. Serve hot with mint chutney, tamarind chutney and a cup of masala chai.Tip: Samosas are best eaten within an hour of frying. To reheat, bake them at 180 C for 8 to 10 minutes rather than microwaving.
Note
A stiff dough and slow frying are what give samosas their blistered, flaky crust, so do not rush either step. Rub the oil into the flour until the mixture holds together in your fist, and keep the dough much firmer than chapati dough. Make sure the potato filling is completely cool and fairly dry before you fill the cones, because warm or wet filling softens the pastry and makes the seams split. Fry on low to medium heat, at about 160 C, for 12 to 15 minutes, since high heat browns the outside while the inside stays raw. Samosas are best within an hour of frying, and to reheat them, bake at 180 C for 8 to 10 minutes instead of using the microwave. You can also shape and freeze them uncooked, then fry them straight from frozen on low heat, adding a few extra minutes.
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