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Homemade Samosas (Indian, Punjabi style)

These potato stuffed deep fried snacks are popular indian street food. They are served hot with chutney and make for a delicious vegetarian starter recipe. They are packed with spices, chili and a little sweetness as well.
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time (Dough) 30 minutes
Course Appetizer, Finger food, Game night, High Tea, Snack, Starter, tea time
Cuisine Indian, Punjabi
Servings 10 large samosas

Equipment

  • Mixing bowl
  • Rolling Pin
  • Heavy bottom sauce pot
  • Spider (strainer for frying)
  • Wooden spoon
  • Spoons

Ingredients
  

Pastry

  • 2 cups flour
  • 1 tbsp corn flour
  • 1/4 cup melted ghee
  • 6-8 tbsp water cold
  • 1/2 tsp ajwain seeds carrot seeds
  • 1/2 tsp salt

Filling

  • 5 large potatoes boiled and peeled
  • 1 tbsp ghee
  • 1 tsp cumin powder
  • 1 inch ginger minced
  • 2 green chilis chopped
  • 3/4 tsp garam masala powder
  • 3/4 tsp chili powder
  • 1/2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp fennel powder
  • 1 tsp chaat masala optiona
  • 1/2 cup green peans frozen
  • 5 tbsp coriander leaves
  • 1/2 lime juice
  • Salt to taste

For frying

  • 3 cups vegetable oil

To serve

  • Mint & Tamarind chutney

Instructions
 

Start by making the pastry:

  • Mix the flour, carom seeds, salt and oil in mixing bowl. Rub the flour with your fingers until the fat has been incorporated into it. This is an important step to create that flakey and tender pastry dough.
  • At this stage add a little bit of the water intone flour and start mixing. We want a stiff and firm dough that is not dry so make sure the flour is kneaded into the water well so it is hydrated.
  • Form into a ball, place in a bowl, cover and rest of 30 minutes.

To make the filling:

  • We need to boil the potatoes ahead of time, peel and crumble them into a plate, set aside.
  • In a pan add the oil, cumin seeds and let it sizzle. Add the ginger, green chilis and fry until you can smell their aroma in the air - about a minute. Add the green peas and cook for 1-2 minutes on medium heat.
  • Add the red chili powder, garam masala, cumin powder, chaat masala and fennel powder. You want to cook this on low to medium heat for 2 minutes until the spices are well incorporated.
  • Add the crumbled potatoes and salt, stir and cook for 2-3 minutes until well combined. Add fresh coriander, lime juice and take off the heat. Set aside to cool down completely before stuffing into the dough.

To assemble the samosas:

  • Portion it into 10 balls, and working with one piece at a time, covering the rest, roll the dough out on a greased surface.
  • Roll the dough out to an oval shape, around 2 cm thickness - we want it thin enough to hold the filling but not too thick where the pastry stays raw while frying.
  • Fold the dough into a triangle in your hand and seal the edge to create a pocket, add the cooled potato filling into the center around 1-2 tbsp worth of filling.
  • Seal the top with the dough and create the fold to give it that shape - it needs to be sealed well or else the samosa will open while frying. I would suggest watching the video for a detailed tutorial on how to shape these samosas (check notes). Repeat until all the dough is finished.
  • Heat vegetable oil in a deep heavy bottom pan and fry the samosas on low heat for 8-10 minutes until golden brown. Flip them to get evenly colored on both sides. Remove from the oil and let the excess oil drain on kitchen paper towel.
  • Once they are fried, air fried they must be served hot. You can serve them with green chutney or a tamarind chutney. I also love serving it with ketchup. 

Notes

  • Make sure the flour and ghee are rubbed together well before adding the water - this gives a flakey pastry
  • The filling must be cool before filling into the pastry dough
  • Do not over crowd the pan when frying
  • Baking the samosa: bake in a preheated oven at 180℃ for about 35 minutes however the samosas should be brushed with oil generously or you can use a baking spray as well. They should be golden brown on the outside when done.
  • Air frying samosa: brush the samosas generously with ghee, preheat the air fryer to 180℃ for 10 minutes. Place the samosas spaced out into the air fryer and cook for 12 minutes, flip them and bake for another 5-6 minutes. This could take longer so make sure the outside has a deep golden color.
  • You can make 10 large samosas or 20 small samosas
  • Video linked here.