Crunchy and flaky samosa is one of the popular street food snacks in North Indian cuisine. These crisp samosas can serve up as a tasty starter or side dish with your favorite curry. Samosa is a pastry-like crust filled with savory potatoes and peas for a delicious snack. This Indian snack is always there to save you when you're hungry, whether it's during your regular snack time or in the middle of the night. You can also make samosas at home with less oil and make them healthier.
Here is a step-by-step guide that will help you make the tastiest, best Punjabi samosa recipe from scratch.
They're super easy to prepare. Make savory filling and pastry dough; Then assemble the samosa, fry, and enjoy with favorite dipping chutneys and sauces.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Vegetable Samosa Ingredients:
For Vegetable stuffing: 1 tbsp vegetable oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 1 potato (about 150g) finely diced, 1 carrot (about 100g) finely diced, 100g frozen peas, 2 tsp curry powder, or your own spices according to taste 100ml vegetable stock
For Pastry: 225g All-purpose flour, 2 tsp sea salt, vegetable oil to deep fry
Making The Dough For Pastry:
- Take the All-Purpose flour salt and add oil.
- With your fingertips, rub the oil in the flour to make a breadcrumb-like consistency.
- It should clump together when the mixture is combined rather than falling apart.
- Knead in little amounts of water until a firm dough forms.
- If the dough appears to be dry or floury, knead in 1 to 2 tablespoons extra water.
- Set aside for 30 minutes after covering the dough with a damp napkin.
Method For Vegetable Stuffing:
To prepare the filling, heat the oil in a frying pan, then add the onion and garlic, season with salt and pepper, and cook for 10 minutes, or until tender. Stir in the vegetables and seasonings until everything is completely coated. Add the stock, cover, and cook for 30 minutes or until cooked.
How To Make Samosa - Step By Step
- Divide the dough into 12 equal pieces once it has rested for 30 minutes.
- To produce a smooth ball, roll each piece in your palms first.
- Then roll it out with a rolling pin, keeping the thickness consistent at 1 mm all the way through.
- Cut a hole in the center of the rolled samosa pastry using a knife or a pastry cutter.
- Spread some water over the edges using a brush or your fingertips.
- Form a cone by joining the two straight ends.
- Press the edges together to provide a good seal.
- Stuff the vegetable stuffing into the prepared samosa cone.
- Grasp a section of the edge (check the video & photos). Once the samosa is shaped, this helps in its standing.
In a large deep saucepan, heat the oil to 180°C. The oil should cover about a third of the pan. In batches, deep-fry the samosas for 8-10 minutes, or until crisp and brown.
Alternatives to frying:
Baking: Preheat the oven to 180°C and bake the samosa for 30 to 35 minutes, or until the crust is crisp and golden.
Air Frying: Preheat the air fryer for 10 minutes at 180°C. Brush the samosas with vegetable oil and air-fried them until the crust is brown.
With coriander chutney, tamarind chutney, or tomato ketchup, serve samosas hot or warm.
They can also be served with plain raita or a yogurt dip. It can also be served with chana masala (chickpea curry).
Prepare ahead and store