This Samosa Recipe is crispy, flaky, and are perfect for any occasion. These are made by adding potato & peas filling in samosa dough. It can be fried, or you can also make these samosas in an air fryer.
Samosas have always been a popular Indian snack. They go great with some Tea along with some Dhokla or Roasted Potatoes or simple Indian Corns.
Whenever we used to have some guests back in India, my parents always used to get Samosa from the street vendors. My family and most of the North Indian families have this tradition of serving samosas to the guests.
This Punjabi samosa recipe has always been my favorite. I have been experimenting with this recipe for a couple of years now. And it is my family favorite and very close to the recipe served by street vendors in India. Authentic Indian samosas are very spicy and have a very distinctive flavor, so you can always adjust the flavoring as per your taste.
SAMOSA RECIPE INGREDIENTS
- FLOUR: You can add any flour to the recipe, like all-purpose flour, wheat flour, etc. Or you can also mix all-purpose flour and whole wheat flour and use them in the recipe.
- WATER: You'll also need some room temperature water for making dough for samosa. If you don't want to make the dough, you can still make samosa using some store-bought pastry sheets.
- OIL: You need oil to fry samosa until flaky and crispy and golden brown in color.
- VEGGIES: You need some boiled potatoes and peas. You can boil the potatoes in an Instant pot or in a stove-top pressure cooker. I also use some chopped paneer too for a better flavor.
- SPICES: I usually use some teaspoons of cumin seeds and coriander seeds. I also add red chili powder, garam masala powder, and mango powder for a better flavor.
- GARNISH: You can garnish the potato filling with some chopped cilantro and green chilis.
TIPS TO REMEMBER
Some tips you need to remember to make flaky and perfect samosa. These tips work great every single time.
- Add some oil or ghee to the dough while kneading. This will help in providing an even consistency to the dough.
- Do not over mix the dough when kneading. Just knead until it forms like a dough. Otherwise, the samosas will turn hard.
- Do not add too much water while kneading. Add water little by little and knead into a stiff dough. If the dough is not stiff but soft, it will not result in flaky & crusty samosa.
- Once the dough is kneaded, make sure to let the dough rest for 30-40 minutes. And in the meantime, you can prepare the stuffing for the samosas.
Once the stuffing is made, let it rest for a few minutes until it is at room temperature or not hot. If you add hot stuffing to the dough, then samosas might break while frying. - Cut the dough into an equal-sized ball. Roll the dough thin and evenly throughout. If the dough is thick, then it will take a longer time to fry it. The thin layer will taste better as compared to the thick layer of dough.
- For rolling the dough, use some oil instead of flour.
- Once you add the stuffing to the dough, seal the edges using some water. Because otherwise, the edges might open when you fry, and stuffing may come out.
- Always fry samosa at low heat as that will result in flaky samosas. But if it takes a lot of time to fry, you can fry them for 10 minutes at low heat until a little brown. Then you can increase the heat and fry until golden brown in color.
- Before placing samosas in oil, let the oil cook for at least 5-10 minutes. Because if the oil is not hot enough, the samosas will turn a little hard.
- When you fry these samosas at low heat, then samosas won't have blisters on them.
HOW TO MAKE SAMOSA RECIPE
Making the Dough
- In a bowl or in a stand mixer attached bowl, add all-purpose flour, oil, salt, and ajwain seeds. Knead it properly until it forms like a dough. Do not over mix the dough. Otherwise, samosas will turn hard.
2. Once the dough is prepared, cover it in a damp cloth. Let it rest for 30-40 minutes before preparing the samosas.
Prepare The Stuffing
3. First, you need to boil the potatoes. You can either boil in the instant pot or in a stovetop pressure cooker. To boil in an instant pot, add water to the pot along with the potatoes. Pressure cook for 8 minutes at the high-pressure level. When boiling in the stovetop pressure cooker, add potatoes and water, and pressure cook for 3-4 whistles. Once pressure is released, remove the potatoes.
4. Peel the potato skin, and using a potato masher or fork, mash the potatoes in a bowl.
5. Heat oil in a pan at medium heat and add cumin seeds and coriander seeds. When they change color, add chopped ginger and green chilis. Fry for 1-2 minutes, and then add potatoes and mix.
6. Lastly, add all the spices, including red chili powder, garam masala powder, mango powder, salt, and fennel seeds powder.
7. Add 1 cup green peas and paneer and mix until everything is combined properly. Remove the potato stuffing in a bowl and let it rest until the filling cools down.
Rolling the Dough
8. Cut the dough into equal-sized balls. Add few drops of oil between your palm and roll the ball until smooth.
9. Place one ball on the working bench, and using a rolling pin, roll it until thin throughout. It should be even and thin.
10. Cut the rolled dough from the middle so that you get two half-circular pieces. Both the pieces should be of even size.
Making Samosa
11. Apply some water on the straight edge and bring it together so that it forms like a cone. The cone should be wide enough to add the stuffing to it. Open the cone and add 1-2 teaspoons of potato stuffing. Push the stuffing a little so that samosas are evenly filled with the stuffing.
12. Apply some water on the edges to seal the samosa. Press the edges together so there is no opening, and the stuffing is properly sealed.
Frying Samosa
13. Heat oil in a Kadai or in a frying pan for 5-10 minutes before adding samosa. Once the oil is hot enough, then place samosas in the oil. (Note: Do not overcrowd samosas for even frying).
14. Fry until one side is golden brown, then flip the samosa. Cook the other side of the samosa until golden brown.
15. Transfer the prepared samosa to the paper towel to remove excess oil. Serve it with sweet tamarind chutney and green chutney.
COMMONLY ASKED QUESTIONS
This recipe of samosa is made with potato filling. But you can also make it with paneer stuffing or simple peas stuffing. Or you can also add some chopped nuts and add it as a stuffing.
Preheat the air fryer for 5 minutes at 375 degrees. Place some prepared samosas in the air fryer basket and brush some oil. Air fry for 10 minutes at 375 degrees and then flip the samosas. Then again, air fry for 10 minutes at 375 degrees. For deep brown color, you can air fry at 400 degrees for 2 minutes and serve.
In an instant pot, place 4-5 small potatoes with 2 cups of water and close the lid. Pressure cook for 8 minutes and then NPR for 10 minutes. In a stovetop pressure cooker, add potatoes with water and close the lid. Then pressure cook for 3 minutes at medium heat. Let the pressure release naturally and then open the lid.
To make this samosa recipe healthy, you can either air fry them or bake them in the oven. Before baking, brush some oil on the samosas. Bake at 375 degrees for 30 minutes. For detailed instructions, you can check this recipe by Urban Foodie.
Defrost the puff pastry as per instructions for at least 40 minutes. Roll the sheet using a rolling pin until very thin. Cut the sheet using a knife or a pizza cutter. Add stuffing in the middle and shape them into a samosa.
When kneading the dough, use water as little as possible. A hard dough will result in crispier samosas. Also, instead of oil, add ghee when kneading the dough. When you fry the samosa, fry at low heat that will also help in crispier outer texture.
You can either store it in the refrigerator for 3-5 days and reheat it in a microwave, or oven, or in an air fryer. Or you can store them in freezer-safe bags or containers and freeze them for 2-3 months. When reusing, just place in the oven or air fryer and cook until hot and crispy.
🥗SIMILAR RECIPES
Samosa Recipe - How to make Perfect Flaky Samosas
Equipment
Ingredients
Samosa Dough:
- 2 cups All-Purpose Flour or whole wheat flour
- 2 tablespoon Ghee or Oil
- 1 ¼ cups Water or as needed
- 1 teaspoon Carom Seeds
- Salt
- Oil for frying
Samosa Stuffing:
- 6-8 Potatoes
- 1 teaspoon Cumin Seeds
- 1 ½ tablespoon Coriander Seeds
- 1 inch Ginger chopped
- 2 Green Chilis chopped
- ½ teaspoon Red Chili Powder
- 2 tablespoon Garam Masala Powder
- 2 tablespoon Mango/Amchur Powder
- 1 teaspoon Roasted Cumin Powder
- ½ teaspoon Anardana Powder/ Pomegranate Seeds Powder
- 1 teaspoon Fennel Seeds or fennel seeds powder
- ½ cup Green Peas
- ¼ cup Paneer chopped
- Salt
Instructions
HOW TO MAKE THE DOUGH
- In a bowl or in a stand mixer attached bowl, add all-purpose flour, oil/ghee, salt, and carom seeds. Knead it properly until it forms like a dough. Do not over mix the dough. Otherwise, samosas will turn hard.(Note: Add water little by little, as needed. Do not add too much water as dough needs to be stiff).
- Once the dough is prepared, cover it in a damp cloth. Let it rest for 30-40 minutes before preparing the samosas.
HOW TO MAKE THE STUFFING
- First, you need to boil the potatoes. You can either boil in the instant pot or in a stovetop pressure cooker. To boil in an instant pot, add 2 cups of water to the pot along with the potatoes. Pressure cook for 8 minutes at the high-pressure level and let pressure release naturally. When boiling in the stovetop pressure cooker, add potatoes and 2 cups of water, and pressure cook for 3-4 whistles. Once pressure is released, remove the potatoes.
- Peel the potato skin, and using a potato masher or fork, mash the potatoes in a bowl.
- Heat oil in a pan at medium heat and add cumin seeds and coriander seeds. When they change color, add chopped ginger and green chilis. Fry for 1-2 minutes, and then add potatoes and mix.
- Then add all the spices, including red chili powder, garam masala powder, roasted cumin powder, anardana powder, mango powder, salt, and fennel seeds powder.
- Lastly add green peas and paneer and mix until everything is combined properly. Remove the potato stuffing in a bowl and let it rest until the filling cools down.
HOW TO ROLL THE DOUGH
- Cut the dough into equal-sized balls. Add few drops of oil between your palm and roll the ball until smooth. (see pictures above for more details)
- Place one ball on the working bench, and using a rolling pin, roll it until thin throughout. It should be even and thin. (see pictures above for more details)
- Cut the rolled dough from the middle so that you get two half-circular pieces. Both the pieces should be of even size. (see pictures above for more details)
HOW TO SHAPE SAMOSAS
- Apply some water on the straight edge and bring it together so that it forms like a cone. The cone should be wide enough to add the stuffing to it. Open the cone and add 1-2 teaspoons of potato stuffing. Push the stuffing a little so that samosas are evenly filled with the stuffing. (see pictures above for more details)
- Apply some water on the edges to seal the samosa. Press the edges together so there is no opening, and the stuffing is properly sealed. (see pictures above for more details)
HOW TO FRY SAMOSAS
- Heat oil in a Kadai or in a frying pan for 5-10 minutes before adding samosa. Once the oil is hot enough, then place samosas in the oil. (Note: Do not overcrowd samosas for even frying).
- Fry until one side is golden brown, then flip the samosa. Cook the other side of the samosa until golden brown.
- Transfer the prepared samosa to the paper towel to remove excess oil. Serve it with sweet tamarind chutney and green chutney.
HOW TO MAKE SAMOSA IN AN AIR FRYER
- Preheat the air fryer for 5 minutes at 375 degrees. Place some prepared samosas in the air fryer basket and brush some oil. Air fry for 10 minutes at 375 degrees and then flip the samosas. Then again, air fry for 10 minutes at 375 degrees. For deep brown color, you can air fry at 400 degrees for 2 minutes and serve.
HOW TO BAKE SAMOSA
- Preheat oven at 375°F fro at least 15-20 minutes. Arrange the samosas in the baking sheet and brush some oil. Once the oven is preheat, place the baking sheet in the oven. Bake for 30- 40 minutes at 375°F until golden brown in color.
Notes
Sneha Epstein
My first time using an air fryer, so I was a bit skeptical but what a perfect recipe this turned out to be! 🙂 Despite using very little oil & ghee, the samosas turned out crispy and scrumptious! I used whole wheat flour and followed all the instructions down to a T. You can rest assured that Gari's recipe is a winner! Thank you, Gari!
SunGari
Thank you so much... I'm so glad you liked it. So appreciate that you left feedback!