The Best Indian Punjabi Samosa

This is verifiably the best Indian punjabi samosa you’ll each make at home! I’m furnishing you with a little bit at a time heading and a recipe video for you to follow. So you can make sense of how to make the samosa blend, the aloo stuffing and how to successfully wrap them.

I don’t make tall cases successfully yet I think I’ve been scanning for the best Indian punjabi samosa recipe for as long as I can remember. Since I’m a samosa dear. Continuously like an over the top samosa darling with a mind-boggling need to have samosas reliably considering the way that I think they are the most epic Indian goody anytime envisioned!


I mean who can restrict flaky samosa prepared great, stacked down with a lively, divine aloo (potato) filling that is rotisserie till splendid? Not this youngster!

In addition, I figure these specially crafted punjabi samosas can give any privately gained samosa a run for its money. In all honesty, some privately gained samosas get it so misguided that it’s stunning – the stuffing isn’t adequately welcoming, or the heated great isn’t seared suitably. Since making extraordinary samosas is a craftsmanship and prerequisites time and resilience, so I don’t have any backup ways to go today. Since the best Indian punjabi samosas don’t justify them. They reserve the privilege to be made with love and care and resistance so when you take that first eat you are moved back to your favored youth mithai shop.

In the occasion that you’ve never tried samosas at home, I trust it’s time we all in all start. In addition, in case I can do it, so can you. Since I’m the least instructed singular I’ve anytime met. Origami was never my thing and wrapping samosas is to some degree like that. It takes several endeavors, yet once you get it, you’ll be wrapping them like a boss. I have an a tiny bit at a time video equation if you look down, that is going to make things a lot more straightforward.

Since I need this to transform into the total manual for making hand created punjabi samosas, we ought to just address a couple of requests that you may have.

which flour would you have the option to use to make samosa?

Samosa is usually made with commonly helpful flour or maida. In any case, you can exchange a part of the maida for whole wheat flour (atta). Generally convenient flour gives flakier results, and whole wheat flour samosas will achieve a denser samosa prepared great, anyway they regardless of everything be uncommonly tasty!


could the samosa filling be made without onion and garlic?

The samosa filling equation that I have doesn’t have any onions, anyway I do love including garlic. Regardless, if you couldn’t care less for garlic or don’t eat it, don’t stop for a second to skip it and supersede it with a spot of asafoetida legitimately at the start after you heat the oil.

will the samosa blend be made early?

Really, and it should be. You will reliably improve results when you make the samosa player early and keep it made sure about for 30-40 minutes. This helps structure the gluten in the hitter and the resting time gives you better control while rolling the blend.

are these samosas veggie sweetheart or even vegan?

These are the best Indian punjabi samosas and they are veggie sweetheart. Infact these samosas are in like manner typically veggie darling like a huge amount of Indian cooking, so if you are looking for vegan bubbly other options, these will fulfill you!


would samosas have the option to be warmed?

Really, samosas can be warmed when everything is said in done. Regardless of the way that I acknowledge significant fricasseeing gives the best results, and when you are getting a charge out of something like samosas, you ought to stop worrying over it being sound and just appreciate. To set up these, the proportion of oil in the blend ought to be extended to give the proportionate flaky results, without making them clearly smooth. I’m attempting a warmed samosa recipe and on the off chance that I’m happy, I will put it up soon!

would samosas have the option to be made observable all around fryer?

Completely! My mother has attempted these samosas perceptible all around fryer with unimaginable results. They ought to be brushed with a light covering of oil before being air-scorched anyway the result is extremely yummy. They probably won’t have the perfect, even splendid natural hued outside anyway the cake is cooked through and its extremely firm also, much equivalent to a nice samosa should be.


will the best indian punjabi samosa be made early?

Genuinely, you can without a doubt make these samosas early and refrigerate them for around 6-8 hours. Or then again you can autonomously freeze them and store them in a ziplock or a cooler all around arranged holder and fry them soon. On account of freezing these, try to defrost them at room temperature for around 15-20 minutes before singing.

how much do samosas keep?

I have consistently been not able to spare samosas for more than two days since they for the most part get over before that. In all honesty I love cold samosa and make them into a samosa sandwich or samosa chaat. You will make some hard memories accepting how extraordinary samosas can taste between two cuts of bread slathered with ketchup and coriander chutney.

Hold up! I realize that is a lot of requests yet those are generally the requests I had when I started making samosas. If you have any others, don’t stop for a second to leave them in a comment and I’ll be happy to keep including them as we go!

My favored strategy to serve samosas is certainly with ketchup, yet you can by and large serve these with coriander chutney or tamarind chutney, or change them into a samosa chaat with all your favored enhancements.


Enormous endorsement from Denver each time I make these which infers they are supported by my most prominent savant!


Samosa Dough

2 cups Maida

2 tablespoon Vegetable Oil

1/4 teaspoon Salt

1/2 cup Water + two or three tablespoons extra

Samosa Filling

2 tablespoons Oil

1 teaspoon Coriander Seeds

1/2 teaspoon Saunf (fennel seeds)

A bit of Methi Seeds (fenugreek seeds)

1 tablespoon Ginger Paste (recently ground ginger)

1 teaspoon Garlic Paste (recently ground garlic)

1 teaspoon hacked Green Chillies (or Jalapeno)


rose-samosa-e15513498914632 teaspoons Red Chili Powder

2 tablespoons Coriander Powder

3/4 teaspoon Turmeric Powder

1 tablespoon Raw Mango Powder (Amchoor)

1/2 teaspoon Garam Masala Powder

2 colossal Potatoes, foamed, stripped and crushed

6–7 Curry Leaves

Salt to taste


To make the filling, heat the oil in a skillet, incorporate the onion and garlic, mix in the flavors and fry for 10 mins until fragile. Incorporate the vegetables, seasoning and blend well until secured. Incorporate the stock, spread and stew for 30 mins until cooked. Leave to cool.

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To make the cake, mix flour and salt into a bowl. Make a well in within, incorporate the oil and 100ml water to make a firm hitter. Handle the blend on a floured surface for 5-10 mins until smooth and crease into a ball. Spread in stick film and set aside at room temperature for 30 mins.

Segment the prepared great into 12 proportionate pieces. Overlap each piece into a ball and transform out into a drift of 15cm. Parcel this float into two identical pieces with a cutting edge.

Brush each edge with a little water and structure a cone shape around your fingers, fixing the hosed edge. Burden up with 1 tbsp mix and press the two hosed edges together to seal the most noteworthy purpose of the cone. Repeat with the remainder of the prepared great.

Warmth the oil in an immense significant container to 180C. The oil should come 1/third of the course up the skillet. Significant fry the samosas in bunches for 8-10 mins until new and natural hued. Take out and channel on kitchen paper.


press a ball evaluated player and oil with oil.

overlay the hitter into oval shape.

by and by cut it on a level plane, diving into 2 equal parts using an edge.


samosa-recipe-step-by-step-instructionsoil with water and make cone.

stuff 2 tbsp of orchestrated samosa masala into the cone.

oil little water on the edges.

close and seal immovably by pressing positively.

significant fry the samosa on a low fire. then again get ready at 180 degree celcius for 40 minutes.

blend inconsistently, fricasseeing the samosa on low fire for atleast 15 minutes.

once the aloo samosa turns splendid and new, direct off over kitchen paper.

finally, acknowledge aloo samosa with green chutney and tamarind chutney.


Asif Ali is a Best Blogger and as well as Cook Food in Food Factory.He Cook easy and delish Food Which can be Prepared in Kitchen.He Cook Food for Asia People espically for India and Pakistan.He Working in Food Factory since 1999.

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