HOW TO MAKE PERFECT INDIAN SAMOSA AT HOME

Today, I will show you how to make a perfect Punjabi samosa recipe at home each time! I can confidently say that this is the best homemade Indian samosas you will ever make. This post will teach you each thing in detail. Right from making the potato filling to samosa dough, and how to fold and fry them perfectly.

Making The Samosa – Step By Step

Preparation Of The Masala Powder

In a pan, add coriander seeds, cumin seeds, pomegranate seeds and red chilies. Dry roast until aromatic.  Photo 1 & 2

Then, add it to grinder and grind it to a coarse powder. Photo 3 & 4

Make The Potato Filling

To begin with, heat oil in a pan. Add cumin seeds and let it to crackle. Photo 1

Then, add green peas and sauté it for a minute. Photo 2

Add broken cashews and toss until just light golden. Do not burn it. Photo 3

Now, add mashed potatoes, amchur, salt and roasted ground masala powder.  Mix well. Photo 4

Cook for 1 minute and then take it off the heat. Let the mixture cool. Lastly, transfer the filling into a bowl and set it aside. Photo 5 & 6

Making The Samosa Pastry

To begin with, in a large bowl, add flour, ghee or oil, ajwain, and salt. Photo 11

Using you fingers or palm, start mixing the flour until crumbly.

To test it, hold the crumbled flour mixture into your palm such that it should be bound enough to form a chunk. Thats when its ready and you can add water in it to form a dough. Photo 12

Now, add little water and knead it to a stiff dough. Photo 13 & 14

Cover the dough with a damp cloth and keep it aside for 30 mins. Photo 15

After resting the dough, give it a good knead. Divide the dough into equal balls. I made 5 balls in total, and this will give 10 medium samosas. Photo 16

Rolling The Dough

Take one ball and roll the dough in oblong shaped disc with the thickness of 3-4 mm. Photo 17 & 18

Now using a knife, divide the rolled disc into 2 semicircles slitting through the centre.  Photo 19

Roll it a bit to stretch the edges. Take one semicircle and apply little water on the straight edge. Photo 20

How To Shape And Fry The Samosa

Bring the straight edges together to form a cone. Press the edge and seal it well so that the filling doesn’t ooze out during frying.  This is the most important point to take care of. Photo 25

Fill the cone with the prepared potato filling. Then, press the filling slightly to push it down. Apply little water on the inner edges and make one pleat at the centre of the circled edge. Photo 26 to 28

Now, seal the edges very well to form the shape of the samosa. Photo 29 to 33

Repeat the same for the rest of dough and filling. Photo 34

Now heat the oil in a deep wok or kadhai. Once the oil is just a little hot, gently drop in the samosas one by one. Do not over crowd the pan while frying.

Keep stirring in between to provide proper heat all around the samosas. Each batch will take around 30 mins to fry.

Fry the them until they are golden brown from all sides, crisp and properly cooked within.

Finally, take out the samosas and place them on absorbent paper.

When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.

Serve them hot and crisp with your favorite chutneys and chai.

 

Cre: Cubesnjuliennes