Blog Details

Samosas are one of the most favorite street foods. These golden samosas are stuffed with a delicious combination of spiced potatoes and green peas, all wrapped up in a crispy, flaky dough. Whether you need a quick snack or want to serve guests a homemade delight, this easy recipe will guide you in making the best authentic Punjabi Samosas (also referred to as Aloo Samosas) from scratch.

What Makes This Recipe Special

Why is this the best samosa recipe? It’s all about crispy, flaky dough and flavorful potato filling. I’ll show you each step of the way so your samosas turn out right every time. If you use a bit less water in your dough, it’ll give it an even crisper, flakier crust. And the filling is full of flavor and easy to make.

The best part? You can boil the potatoes and peas in the stovetop pressure cooker or Instant Pot or on the stovetop. The combination of spices in the filling is easy, but it creates a wonderful flavor in the samosas that you’ll be craving for more.

Steps to Preparing Perfect Punjabi Samosas

1. Cook the Potatoes and Peas

The initial step is to cook the potatoes and peas for the filling. To prepare it in a stovetop pressure cooker, add 3 medium-sized potatoes weighing approximately 300-450 grams and 2 to 2.5 cups of water. Place a small trivet (a metal stand) over the potatoes and set a small bowl of green peas on it. Close the lid and cook over medium heat for approximately 5-6 whistles, or 7-8 minutes.

If you have an Instant Pot, put the potatoes in the steel insert with 2 cups of water, put the peas on a trivet, and cook on high in the Instant Pot for 20-25 minutes. Once the cooking time is up, check the potatoes by inserting a knife into them – if it goes through easily, they’re done. If not, cook for another few minutes (it’s a very common indian household trick). After that, drain the potatoes and peas and allow them to cool.

2. Roast and Grind the Spices

Roasting the spices will help bring out their aroma. In a small pan, add the following spices:

• ½ inch cinnamon stick
• 1 clove (optional)
• 1 green cardamom pod
• 3 black peppercorns
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 2 teaspoons coriander seeds

Dry roast the spices over low heat for a few minutes until they smell fragrant but not burnt. Remove them from the heat and allow them to cool down completely. Grind the spices into a powder using a spice grinder or a mixer. Alternatively, if you’re short of time, you can skip roasting the spices and use ready-made ground spices. Just mix 2 teaspoons ground coriander, ½ teaspoon ground cumin, ½ teaspoon ground fennel, and ½ teaspoon garam masala.

3. Prepare the Potato Stuffing

After your potatoes have cooled, peel them and chop them into tiny cubes. In a small pan, heat 1 tablespoon of oil. Once hot, add ½ teaspoon of cumin seeds and let them crackle. Next, add 1 teaspoon of chopped ginger and 2 teaspoons of chopped green chilies. Stir-fry for a few seconds until the ginger has lost the raw smell.

Next, mix in the cooked peas, ½ teaspoon of red chili powder, a pinch of hing, and the ground spices. Combine well and finally mix in 1 to 2 teaspoons of dry mango powder (amchur), as this spice adds a sour taste; this is the reason Punjabi samosas taste so good. 

Then, add the potato cubes, salt to taste, and 1 tablespoon chopped coriander (cilantro). Mix well again and let it cook for 1 minute. Taste and add more spice, salt, or dry mango powder if you want a stronger flavor. Once you are satisfied with the taste, let the filling cool down.

Also Read: How to Make Restaurant-Style Chicken Spring Rolls

4. Prepare the Samosa Dough

Let’s prepare the dough now. In a large mixing bowl, take:

• 2 cups all-purpose flour
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• 6 tablespoons ghee (clarified butter)

Combine the ingredients together with your fingers until the mixture resembles breadcrumbs. Next, add 7 to 8 tablespoons of water gradually, little by little, and knead it into a hard dough. It should be smooth but not sticky. Keep the dough covered with a damp cloth and allow it to rest for 30 minutes.

5. Assemble the Samosas

Once the dough rests, cut it into 6-7 equally sized parts. Roll each piece into a ball and then flatten it slightly with the palms of your hands into a disc.  You should then take a rolling pin and roll the dough into relatively thin, approximately 1 mm thick, round shapes. Cut the circle in half so that you have two semicircles. 

Brush a small amount of water along the edges of the semi-circle. Form the semi-circle into a cone shape, making sure to pinch the bottom tightly so that no filling comes out. Now, spoon the cooled potato and pea filling carefully into the cone, filling it lightly but not too tightly.

Pinch the top of the cone to seal the filling in place while pressing the edges downward just enough for the samosa shape to remain. Continue to do this until you have prepared all of your samosas.

Why Frozen Samosas Are a Great Option

Making samosas from scratch does take time. However, if you require a quick snack, frozen samosas are also an excellent option. You can buy frozen Punjabi Samosas from our website. They taste just as good as homemade samosas. You can reheat them in the oven or just fry them for one minute, and they will be ready within minutes. Frozen samosas are an excellent option for a special event or just a quick snack. 

Conclusion

Making samosas from scratch is quick and fun, and with this must-try recipe, you will be enjoying your own golden, crispy samosas in no time.  But if you’re ever in a rush or just want to enjoy a taste of homemade samosas, you can rely on our frozen Punjabi Samosas. Simply order them from our website and enjoy the same flavour as homemade whenever you’d like!

Frequently Asked Questions (FAQs)