Samosa, a crispy and spicy deep-fried snack with a crisp and flaky outer layer made of maida and a rich filling of mashed potato, peas, and spices, is India’s popular street food.
They feature a pastry-like crust filled with savory potatoes and peas for a hearty, delicious snack. My foolproof instructions will guarantee that your potatoes and peas samosa is hearty with a perfectly flaky, crispy crust.
It is a popular entree, appetizer, or even as a street food snack with an extension of a chaat recipe to it. as a snack, it can be consumed as it with wide a range of chutney recipes like Dahi chutney, imli chutney & green chutney.
Adding a few fried peanuts to the samosa adds to the crunch. You can also add some cashew, paneer, or raisin to the filling, but refrain from adding too much. Follow the step-by-step recipe below along with samosa ingredients to make the best samosas in town!
- 2 cups all-purpose flour (maida)
- 1 tsp ajwain/carom seeds
- 1 teaspoon salt or add as required
- ¼ cup oil or ghee
- ¼ cup water or add as required
- 1 tablespoon oil
- 4 potato/aloo (boiled & mashed)
- 1 cup Green Peas (mutter)
- 1 teaspoon Cumin Seeds (jeera)
- 1 teaspoon finely chopped ginger
- 2 teaspoons finely chopped green chilies
- pinch hing / asafoetida
- 1 teaspoon Red Chilli Powder (lal mirch)
- 1 teaspoon Coriander Powder
- 1 teaspoon Fennel Seeds Powder (saunf powder)
- 1 to 2 teaspoons dry mango powder (amchur)
- 1 tablespoon chopped coriander leaves
- Salt to taste
- oil for deep frying
- Place whole potatoes and green peas with 2 to 2.5 cups water in a 3 or 4 litre pressure cooker.
- Pressure cook for 5 to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
- Check with a knife or fork to see if the potatoes are cooked well.
After boiling, transfer them to a colander to remove excess water.
Peel the potatoes and lightly mash them or finely chop them.
- While potatoes are boiling, let’s make dough for the crispy outer layer.
- In a large mixing bowl combine 2 cups of all-purpose flour, 1 teaspoon of carom seeds, 1 teaspoon of salt, and ¼ cup of ghee or oil.
- Mix all the ingredients properly by hand.
- You will notice the mixture will turn crumbly after mixing.
- Then, working just a bit at a time, add 7 to 8 tablespoons of water in parts and knead.
- add water in multiple small quantities and knead the firm dough (harder than paratha dough).
- Cover the samosa dough with a moist kitchen towel and let rest for 30 minutes.
Making Potato And Peas Stuffing:
- When the dough is setting, let’s start to make stuffing for the samosa.
- Heat 2 tablespoons of cooking oil in Kadai over medium flame.
- Crackle ½ teaspoon cumin seeds until fragrant.
- Add 1 teaspoon of finely chopped or minced ginger and 2 teaspoons finely chopped green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
- Add boiled green peas and stir-fry for a minute.
- Then add the red chilli powder, asafoetida (hing), and dry mango powder (amchur), coriander powder, fennel seeds powder.
- Stir together and sauté for a minute. You can add less or more dry mango powder depending upon personal taste.
- Add chopped/mashed potato and salt to taste.
Mix them properly and cook for 2-3 minutes.
Also, Add coriander leaves, and mix well
- Check the taste, and add more spices, salt or dry mango powder if needed.
Turn off the flame and transfer the stuffing mixture to a bowl. Let it cool for a while at room temperature.
- Once done, roll out a few small-sized balls from the dough. Flatten them further with the help of your palms.
- Put it over the rolling board and roll it out into round-shaped puri having approx 5-6 inch diameter.
- now cut it horizontally, diving into 2 equal portions using a knife.
- Spread water with a wet finger or a brush on the cut side edge to moisten the surface.
Give it the shape of a cone by folding it from both sides (overlapping one side over another) and pressing them to seal the sides.
Be sure to press the edges well so that they are sealed!
- stuff 2 tbsp of prepared samosa masala into the cone.
- Wet the edges with a moist finger or a brush and press them tightly with your thumb and index finger to seal them.
- Evenly press all of the edges, making sure there are no cracks in the dough. The edges should be sealed very well so that the stuffing does not come out while frying.
Make all remaining samosas in the same way.
- For deep frying, heat oil in a heavy-based Kadai (pan) over medium flame.
- Once the oil becomes hot, gently slide 3 to 4 of the prepared stuffed Punjabi samosa into the oil, and then immediately reduce the flame to low.
Do not overcrowd the oil to cook them evenly.
Fry them on low to medium-low heat, keeping an eye on them so they don’t burn.
When one side is pale golden, use a slotted spoon or skimmer to gently turn the samosa over and continue frying.
Fry until each aloo samosa is crisp and golden. The oil will stop sizzling once the samosa is fried well. It will become nicely crisp and golden.
Transfer fried samosas to a plate and serve with green chutney and tomato ketchup.
The pairing of aloo samosa with masala chai is irresistible and much loved in India. You can also serve them with chana masala. This dish is popularly known as samosa chole. Another popular chaat snack made with Punjabi samosa is samosa chaat.
Tips and variations
- Replace mango powder with 1 teaspoon of lemon juice or 2 teaspoons of dry pomegranate powder.
- Simply skip the Green peas if you do not have these.
- Skip it completely if you cannot find Asafoetida.
- also, add paneer or vegetables of your choice to the stuffing.
- While rolling the dough ball, keep it thin and do not use any flour in it. You can use a little oil to roll the ball evenly.
- Do not deep fry the samosa over a very high flame.
To make the Punjabi samosa, add chopped onion and paneer while making the stuffing.
To serve samosa with ragda(or chhole), curd, green chutney, date-tamarind chutney, chopped onion, and sev.
Alternatives to frying
- Air-frying: Preheat the air fryer to 180 degrees Celsius for 10 minutes. Brush the samosa with oil and air fry at 180 degrees Celsius till the crust is golden.
- Baking: Bake samosa in a preheated oven at 180 degrees Celsius for 30 to 35 minutes or until the crust becomes crisp and golden.