Saturday, December 27, 2014

Samosa | How to make Samosa at home| Punjabi Samosa |Stepwise pictures | Perfect tea time Snack



'Samosa' is a popular Indian anytime snack. Being in North India for more than a decade, it is not a surprise that my family is a total fan/addict to this snack. Traditionally, Tangy Spicy Potato filling is  stuffed into rolled and  shaped pastry dough.  I alternate between using potato and paneer while making samosas. You can substitute with soya chunks or even be creative by stuffing Nutella to make yummy chocolate samosas(CHOCO samosa idea was given by my daughter!)

I have used both Maida(all purpose flour) and Atta(wheat flour) half : half. You can adjust the spice according to your taste preference. You can make it spicy by adding more chilli powder, tangy by adding Aamchur and lemon, more masaledaar by adding garam masala.  Adding chaat masala adds more excitement to the samosas. 

Punjabi Samosa :

Preparation time : 30 minutes
Cooking time : 20 minutes
Yield : 10-12 Samosas
1 Cup = 250 ml

Ingredients :

Note : While boiling the potatoes, use just enough water to boil them and do not allow the boiled potatoes to soak in water for long. Peel and mash immediately .

For the pastry dough:

1/2  cup All Purpose Flour
1/2 cup Atta/ Whole Wheat Flour
2 tablespoons oil
1/4 teaspoon caraway seeds/ajwain
1/4 teaspoon baking powder ( optional)
salt to taste
water ( adjust)

For the stuffing:

2 potatoes ( boiled and mashed roughly)
1 onion ( finely chopped)
1/2 cup peas ( boiled)
10 cashewnuts (break them into smaller pieces,  lightly toasted)
2 to 3 green chillies ( make a coarse paste of them using mortar and pestle)
1" ginger ( grated)
2 to 3 garlic pods ( grated)
pinch of sugar
Juice of half lemon
small bunch of cilantro ( finely chopped)- you can also use mint leaves
salt to taste
1 teaspoon oil
Oil for frying

Samosa Masala Powder:( Dry roast till fragrant and powder coarsely )

2 teaspoon coriander seeds
1 teaspoon jeera/cumin seeds
1 teaspoon peppercorns
1/2 teaspoon ajwain/caraway seeds
1/4 teaspoon fennel seeds
2 red chillies ( adjust according to the heat of the chillies)
1 green cardamom
1 clove
1/4 inch cinnamon stick or a pinch of cinnamon powder

Other spices:

1/2 teaspoon Aamchur powder/raw mango powder
Pinch of anardana/pomegranate powder
1/4 teaspoon turmeric powder
Pinch of Asafoetida
1/4 teaspoon of garam masala powder

Method : 

1. In a bowl, add all the ingredients given under ' pastry dough' , mix well and using water, knead to make a stiff dough. Cover the dough using a damp cloth and rest the dough  for 30 minutes.

2. In the meantime, dry roast all the ingredients given under 'Samosa Masala' and powder.

3. Boil the potatoes and peas.

4. In a large pan, heat oil over low flame.  Add the grated ginger- garlic,  onions and sugar. Saute' for a minute, and add the green chilli paste, salt.  

5. Now add the boiled peas, turmeric powder and saute' for a minute over low flame.

6. Now add the boiled and roughly mashed potatoes, samosa masala,  and continue to cook over low flame, mixing continuously.

7. Now add the ' other spices' , lemon juice , cashewnuts  cilantro and switch off. Your stuffing is ready.

8. Shape the pastry dough, fill each shaped pastry with the stuffing, seal and fry in oil. Alternatively, you can brush oil on the shaped and stuffed samosas and bake them in a preheated oven for 30-35 minutes.

I have a recipe collage of the shaping the samosas for you. Shall update these pictures also shortly. 

P.S: I have made Samosa using various stuffings and this recipe collage is when I made them   using paneer, carrots and peas, but you can substitute paneer for potatoes.
I made samosas again yesterday and re- shooted the cover picture of samosa. This time I used potatoes and peas.

Here is the picture  of the chocolate samosa. Want?

Serve the  Samosa with Green chutney and Sweet chutney. I am sure you are going to bring more smiles...

Punjabi Samosa


With love,



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