Punjabi Samosa Recipe – A Spiced Potato Tea Time Snack
Samosas are a beloved snack across India, often served as a delightful tea-time treat. These crispy, deep-fried cones are typically filled with a flavorful spiced potato mixture, making them both savory and satisfying. Though samosas may appear complicated to prepare, once you get the hang of it, they become surprisingly easy to make and even quicker to devour. My mother-in-law often prepares half-fried samosas, storing them in the freezer to fry fresh whenever needed. The result is always a perfectly crisp and delicious samosa, best enjoyed with a cup of chai!
This recipe includes all the traditional ingredients for the samosa dough and the spiced potato filling, ensuring your samosas have that authentic, irresistible flavor. Serve them with tangy Khajur Imli Ni Chutney (Date Tamarind Chutney) or Dhania Pudina Ni Chutney (Coriander Mint Chutney), or even simple tomato ketchup, for a delightful snack experience.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredients for the Samosa Crust | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2-1/2 cups |
| Ghee (Clarified Butter) | 3 tbsp |
| Ajwain (Carom Seeds) | 1/2 tsp |
| Salt | To taste |
| Oil | For deep frying |
| Ingredients for the Samosa Filling | Quantity |
|---|---|
| Potatoes (Aloo), boiled and diced | 4 |
| Green peas (Matar) | 1/4 cup |
| Roasted Peanuts (Moongphali), shelled | 1/4 cup |
| Ginger, finely chopped | 2-inch piece |
| Cumin seeds (Jeera) | 1 tsp |
| Fennel seeds (Saunf), roasted and coarsely pounded | 1 tsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Garam masala powder | 1 tsp |
| Red Chilli powder | 1 tsp (or to taste) |
| Chaat masala powder | 1 tsp |
| Amchur (Dry Mango Powder) | 1 tsp |
| Black Salt (Kala Namak) | 1/2 tsp |
| Salt | To taste |
| Coriander (Dhania) leaves, chopped | 6 sprigs |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions:
Method for the Crust:
- In a large bowl, combine the all-purpose flour, salt, ajwain (carom seeds), and oil. Mix them until the flour resembles coarse crumbs.
- Create a well in the center of the mixture, and gradually add water, a little at a time, kneading the dough until it becomes firm and smooth. This should take about 5 minutes.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes to allow it to relax.
- After the dough has rested, knead it once more for a minute and divide it into 10-12 equal portions. Keep these portions covered to prevent them from drying out.
Method for the Filling:
- Heat 1 tsp of oil in a pan over medium heat. Add the cumin seeds and allow them to crackle.
- Once the cumin seeds crackle, add the finely chopped ginger and turmeric powder, stirring them together for a few seconds.
- Next, add the boiled and diced potatoes to the pan. Stir in the fennel seeds, garam masala, chaat masala, red chili powder, amchur powder, black salt, and regular salt. Mix everything gently so the potatoes are evenly coated with the spices.
- Cook the potato mixture for 3-4 minutes on low heat, allowing the spices to blend well with the potatoes.
- Add the green peas, roasted peanuts, and chopped coriander leaves to the pan. Stir until everything is well combined. Set the filling aside to cool.
Assembling the Samosas:
- On a floured surface, take each portion of dough and roll it into a 6-inch diameter circle.
- Cut each circle in half to form two semicircles.
- Lightly moisten the edge of each semicircle with water to help seal the samosas.
- Shape the semicircle into a cone, sealing the side edges and leaving the top open.
- Hold the cone in your hand and fill it with one or two tablespoons of the cooled potato filling. Press down gently to ensure the filling is compact.
- Pinch the open edge of the cone together at the top to form a triangular shape, completely sealing the samosa.
- Repeat the process with the remaining dough and filling.
Frying the Samosas:
- Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is hot enough.
- Gently slide in a couple of samosas into the hot oil, making sure not to overcrowd the pan.
- Fry the samosas on medium heat, turning them occasionally to ensure they cook evenly on all sides.
- Fry the samosas until they turn a light golden-brown color. Keep the heat on medium throughout the process to ensure the samosas cook through without burning.
- Once fried, remove the samosas from the oil and drain them on absorbent paper towels to remove excess oil.
Serving:
Serve the crispy, golden samosas hot with your choice of chutneys, such as Khajur Imli Ni Chutney (Date Tamarind Chutney) or Dhania Pudina Ni Chutney (Coriander Mint Chutney), or even a simple bowl of tomato ketchup. They make for a perfect tea-time snack or appetizer for your parties.
Tips:
- Make sure to fry the samosas on medium heat to ensure that the dough is cooked through and the crust turns crispy without burning.
- You can prepare the filling ahead of time and store it in the fridge. This will save time when assembling the samosas.
- If you want to prepare the samosas in advance, you can freeze them after assembling and before frying. When you’re ready to serve, simply fry them straight from the freezer for a fresh, crispy snack.
Enjoy these delicious Punjabi samosas with your afternoon chai or serve them at your next gathering for a truly irresistible snack!
