Indian Punjabi Samosa Recipe with easy to follow video. With this samosa recipe you can make perfect crisp samosas that you always wanted to make. I like to serve these aloo samosas with spicy green coriander chutney. Samosa is one of the most famous Indian breakfasts or snacks. My kids love samosas so I make samosas often at home. But never I got that perfect taste of my home town Samosas that I have been eating since my childhood. This time when I visited India I learned this crisp samosa recipe from a samosa vendor who makes almost 400 samosas every day. After learning few tricks from her now I can also make flaky, crisp samosas at home anytime I want. Making samosa is a little tedious job but trust me if you be little patient and follow the simple instructions you will love the outcome. In this samosa recipe we will make samosa dough from scratch and we will also make spicy potato/aloo stuffing. To decrease the work you can make stuffing ahead of time and once it cools down keep it in the fridge. Whenever you are ready to make samosa just make pastry dough, stuff them and fry them. I used aloo mutter or potatoes peas stuffing but you can use any stuffing like paneer mutter, chicken, cheese of your choice. I like my stuffing to be spicy, but you can always make it less or more spicy according to your taste. If you follow the instructions carefully then this will be full proof samosa recipe for you.
Why my samosa get blister or bubbles when I fry them?
The reason is temperature of the oil. When you put samosa in the oil the temperature of oil should be very low . If you fry samosa in hot oil they will surely get blisters/ bubbles and they will cook only from outside and will be raw from inside. To check whether oil is ready or not drop small ball of dough in the oil. It should come up in few seconds and not immediately. That means oil is ready for frying. Now deep fry the samosas. This slow frying helps in making crisp samosas.
Why my samosa is not crispy?
There may be couple of reasons. One is of course the temperature as we discussed earlier. The other reasons may be
– not mixing the oil and maida properly.
– or over kneading the dough
What is moun (मोन) and why it is important?
- 2 cups All-purpose Flour
- 1 tsp Carom Seeds
- 4 tbsp Oil +1 tsp
- Water less than ½ cup
- 2 pinch Asafoetida
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Coriander Seeds crushed
- 1 tsp Chilli Ginger Paste
- 2 cup Potato boiled & mashed
- ½ cup Green Peas
- ¼ tsp Black Salt
- 1 tsp Coriander Powder
- ¾ tsp Red Chilli Powder
- ½ tsp Dry Mango Powder
- ¼ tsp Garam Masala Powder
- 2 tsp Oil
- In a mixing bowl take maida, carom seeds, salt and oil (4tbsp+1tsp).
- Mix is nicely with both the hands for few minutes till oil is completely absorbed in maida.
- Keep it aside and let it rest for 15-20 minutes.Take kadai/wok or pan and add 2tbsp oil to it.
- Add two pinches of asafetida Now add cumin and fennel seeds and let them roast for few seconds.
- Add coriander seeds (crushed) and mix well. Add chilly ginger paste and saute for a minute.
- Now add boiled mashed potatoes and green peas. Mix everything and cook for 4-5 minutes. Keep stirring it after every 30 seconds so that they do not burn.
- After 5 minutes add coriander powder, chilly powder, black salt, salt, garam masala and dry mango powder.
- Mix well and let the mixture cook for some time till everything mingles together and you can smell nice aroma.
- Once stuffing is ready transfer it in a plate and let it cool down for some time.
- Now take maida bowl and add some water and bring everything together and make a soft dough as shown in video.
- Do not knead it too much as we do not want gluten to form. Cover the dough with plate and let it rest for 10-15 minutes.
- After 15 minutes take the dough and divide it in 8 same size pieces. Roll these pieces and make small balls.
- In a meanwhile heat the enough oil in deep kadai/wok for deep frying at low heat.
- Now take one ball and roll it to a thin oval. If it is very hard for you to roll apply little oil on the rolling board and roll it.
- Cut this rolled oval in two equal parts. Take one part and apply thin layer of water all over the edges.
- Put one side of the edge on other and make a cone shape as shown in video. Now put some stuffing inside this cone and stick it together as shown in video.
- Make 4- 5 samosas at a time and drop them in oil. Make sure that oil is on very low heat.
- Cook samosas on low heat till they become firm and light brown in color.
- Once they get light brown color increase the heat to medium and cook them till they get nice color.
- Samosas are ready to serve. Serve them with green chutney and ketchup.
Moun is the process of mixing maida (all-purpose floor) and oil together by rubbing it together between your palms for few minutes so that oil is completely absorbed in maida before kneading it. This will help in making flaky and crisp samosa cover. You can check if moun is mixed properly by holding the mixture in your fist. If it holds its shape that means oil is now absorbed well by maida. So remember, Maun is very important as it will make crisp samosas.