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Top 10 the easiest way make crispy samosas That Easy To Do

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Below is information and knowledge on the topic the easiest way make crispy samosas gather and compiled by the monanngon.net team. Along with other related topics like: How to make crispy samosa dough, Easy samosa dough recipe, Samosa recipe, Why my samosa is not crispy, How to make samosa dough with Cake flour, Samosa filling Ideas, Baked samosa recipe, Samosa dough recipe pdf.


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cipe, How to Make Punjabi Samosa

Samosa Recipe – Learn to make perfect crispy, flaky & delicious samosas at home with this easy video & step by step recipe post. Samosa is a potato stuffed deep fried snack very popular in India, Middle East & Asian countries. They originated from the middle east and was brought to India by the Merchants. Today Samosa is one of the most eaten snack in the South Asian Countries. We all love to dip those crunchy, crispy samosas in a bowl of super flavorsome Mint Chutney, Coriander Chutney or Tamarind Chutney & enjoy.

samosa made with spiced potato stuffing, served with green chutney

What is Samosa? Samosa is a deep fried pastry with a spiced filling usually made with potatoes, spices and herbs. Sometimes these are also made with minced meat (keema). Samosa is one of the most commonly eaten snack across India. They are hugely popular and are loved by everyone.

Samosas make their appearance everywhere as a street food, party snack, restaurants and even in cafes. They are very special during the month of Ramadan and are eaten as a Iftar snack.

We usually avoid eating fried snacks in cafes and restaurants for health reasons. Years ago I learnt making samosas as my kids would keep asking for them. Making them at home is super easy if you learn the steps correctly especially making the crust.

In this post I share the samosa recipe with potato stuffing, you can also make keema samosa using this keema recipe for the stuffing. This Punjabi samosa recipe is roughly adapted from Chef Harpal Singh.

flaky samosa - khasta samosay

How to Make Samosa (Stepwise Photos)

Preparation

1. Wash and boil 500 grams of potatoes (3 to 4) until just done. I washed peeled, halved and pressure cooked them for 1 whistle on a medium flame. The potatoes should not turn mushy but must be fully cooked.

To boil them in instant pot, you can also pressure cook them following these timings – small potatoes – 5 mins, medium size – 7 mins and large – 10 mins. This time when I made for the video I pressure cooked them for 8 mins.

boiling aloo for potato stuffed

2. Cool the potatoes and crumble them. Set aside.

crumbled aloo for potato samosa

Make samosa dough

3. To a mixing bowl add
2 cups all-purpose flour (organic maida)
¾ teaspoon ajwain (carom seeds)
¾ teaspoon salt
¼ cup oil or ghee (4 tablespoons)

plain flour carom seeds for samosa

4. Mix everything very well. Rub the flour in between your palms to incorporate the oil well for 2 to 3 minutes. After this step the flour should resemble breadcrumbs. Press down a handful of this flour in your palm, it should form or hold the shape. It should not crumble meaning oil is well incorporated. Check video.

incorporate ghee for samosa dough crust

5. Add 4 tablespoons water and begin to form a dough ball adding more water as needed. I added about 4+ 2 tablespoons water in total.

addition of water for samosa recipe

6. Dough has to be firm, stiff and not sticky. Cover and rest for 25 to 30 mins.

firm samosa dough crust

Make Potato Stuffing

7. Heat 1 tablespoon oil or ghee in a pan. Next add ¾ teaspoon cumin seeds.

saute cumin to make samosa recipe

8. When the seeds begin to splutter, add 1 tablespoon minced ginger and 1 to 2 chopped green chilies. Saute for 30 to 60 seconds. Then add a pinch of hing. Optional – You can also add some chopped cashews and roast until golden.

addition of minced ginger

9. Add the spice powders –
¾ teaspoon red chili powder
¾ to 1 teaspoon garam masala
½ teaspoon cumin powder
½ teaspoon salt
½ teaspoon amchur powder (dried mango powder) or chaat masala.
½ teaspoon fennel powder (optional, saunf powder)
Saute for 30 seconds and then add green peas. Saute for 1 to 2 mins. Then add potatoes.

sauteing spices to make samosa filling

10. Saute the entire potato masala for 2 to 3 mins until potatoes blend well with spice powders. Add ¼ cup chopped coriander leaves. Taste test this and adjust salt if needed.

Set aside to cool. If you have not used amchur or chaat masala, then add lemon juice at this stage.

Prepared potato stuffing for samosa

Make Samosa

11. After 25 to 30 mins, knead the dough for another 3 to 4 mins. The dough has to be stiff yet and not soft. Divide the dough to 5 equal parts.

divide the dough to 5 equal parts

12. Oil the counter or the rolling board. Place the ball.

place the dough on a rolling board

13. Roll it to a oval shaped even layer. Mine was 8.5 inches long and 6.5 inches wide. It has to be slightly thick and not too thin.

roll the pastry dough to a roti

14. Cut it in the center to make 2 parts.

cut rolled pastry to 2 parts

15. The roti shrinks back little due to the nature of all-purpose flour so I prefer to roll it gently again. If you feel the edges are too thick then roll a bit.

roll the edges of the dough

16. Apply water with your finger over the straight edge.

making cone for samosa crust

17. Join the edges to make a cone shape like you see in the picture. Stick the edges well. Stick the edge from inside the cone as well to secure. Check video.

sticking edges of dough crust

18. Fill the cone with potato masala. Press down a bit with a tiny spoon.

filling cone with potato masala

19. Apply water on the edge.

applying water on the edges

20. Stick the edges to seal well. On one of the sides, make a pleat as shown in the image. I have shown an alternate but similar method in the video do take a look at it.

sticking edges of samosa

21. Bring the pleat to a side and stick it up. Make sure your samosa is sealed well. Pinch and Press down on the edges very well to seal them.

sealing the edges well

22. This will give you a perfectly standing samosa. Finish making all your samosas. If you prefer to bake them, preheat the oven to 360 F or 180 C for 20 mins. Brush oil generously and bake them for 30 to 40 minutes, flipping them after 15 minutes.

potato stuffed samosas ready for frying

Just make 5 to 6 samosas first and then fry them. Make the rest of the samosas while you fry the first batch. This way the samosas will not dry up.

Fry Samosa

23. Heat a pan with oil for deep frying. The oil should not be very hot or smoky hot. It must be medium hot. When it is just getting hot, add a small portion of dough in the oil.

It has to rise slowly & the oil must not be bubbling or sizzling a lot. You should see only tiny bubbles. This is the right temperature. (The dough should not come up immediately and turn golden.)

testing oil is hot

24. Gently slide the samosas one by one slowly. After you add them to the hot oil, you must see very tiny bubbles rising slowly. You should not be hearing any sizzling noise as it happens with the regular deep fried snacks.

Add as many as you can. I usually fry 5 at one time. Do not disturb them for few minutes. Later when they come up, keep stirring occasionally and fry them evenly until golden.

Half way through, the crust begins to firm up, then increase the heat to medium.

frying samosa in oil

25. Don’t rush. They will take a lot of time to fry golden. Be patient and fry until golden & crisp. (check video). When the samosas turn golden, remove them to a colander or kitchen tissue. For the next batch, reduce the heat completely to bring down the temperature and add them.

Serve samosa with mint chutney, Sweet tamarind chutney or tomato sauce.

samosa recipe

Tips for Crispy & Flaky Samosa

A perfect samosa should be crispy & flaky with almost no bubbles or blisters on them.

Fats (Oil or ghee) – The amount of oil added to the flour is very important to make flaky and crispy samosas. Too little oil will make the samosa crust hard. Do not reduce the amount of oil mentioned in the recipe.

Crumb oil & flour – The process of rubbing the oil into the flour is the key step to make a flaky crust. Rub the oil & flour together very well until the mixture looks like breadcrumbs.

Texture of dough – Samosa dough has to be stiff & not soft like roti dough. Use water only as needed. Too much moisture in the dough will make lots of tiny air pockets in the crust and will prevent the samosas from turning crispy.

Resting & kneading dough – The dough does not require kneading when it is made. But it needs resting. After the resting, it has to be kneaded well for 3 to 4 mins. It should not turn smooth but has to be tight and stiff. So do not overknead it.

Rolling the dough – It has to be rolled to neither too thick nor too thin. Check the video for the thickness. Thin layers will break the samosas while frying. Too thick will not cook the samosas

Frying – Samosa has to be fried in moderately hot oil on a low flame. It should not be cooked in very hot oil or on high heat. Otherwise the samosas won’t cook and turn crispy. The oil should not sizzle or bubble up immediately when a piece of dough is dropped to the oil. You should see very tiny bubbles after 30 to 40 seconds. This is the right temperature.

Tips for perfect samosa dough crust

This is useful in case you like to double or triple the recipe.
1. For every one kg of flour, you can use up to 200 grams of fat (oil or ghee). Anything more than this may break the crust. Using too little fats in the dough may lead to hard crust.

Samosa Recipe with spiced potato stuffing

Faqs

  • Why did my samosas turn hard? – Not adding enough oil to the flour will make a hard crust.
  • Why did they turn oily? – Adding more water than needed while making the dough will make soft dough resulting in oily crust.
  • Can I use spring roll sheets for the crust? – Yes you can use spring roll sheets or puff pastry sheets to make the samosa.
  • Why does the crust have too many blisters and bubbles ? – Frying them in very hot oil or too much moisture in the dough can make plenty of bubbles or blisters on the crust.

Can I bake these samosas?

Yes they can be baked. But fried samosas taste the best. I have tried baking these after brushing them generously with oil at 170 to 180 C in a preheated oven for 35 to 40 mins. The results were fine but not as good as the fried ones.

If you are keen to bake them then use ready store bought frozen puff pastry sheets. Roll each sheet to a square. Cut each sheet to 4 to 5 roundels with the help of a round cutter. Then cut each one to half. Then use them as mentioned in the recipe below.

Can I use whole wheat flour / atta?

Yes you can. But for best results I would suggest all-purpose flour. Samosas made with wheat flour have a nutty aroma and are dense.

Wheat flour or all-purpose flour? Which is better for samosa? I have tried with wheat flour too but the results were not great. If you are into healthy eating and have completely stopped eating all-purpose flour, then you can make with wheat flour.

You can also use half wheat flour and half all-purpose flour but all wheat flour does yield hard not very good samosa. I used organic all-purpose flour here. For health reasons prefer organic flour or at least unbromated flour.

For more similar snacks, you may like to check
Spring rolls
Bread rolls
Pakora
Sandwiches

Related Recipes

Recipe Card

For samosa dough

  • 2 cups all-purpose flour (organic maida) (250 grams )
  • ¼ cup oil or melted ghee (60 ml)
  • 6 tablespoons water (¼ cup + 2 tbsp )
  • ¾ teaspoon carom seeds (ajwain)
  • ¾ teaspoon salt

For potato filling

  • 4 potatoes (500 grams)
  • ½ cup green peas (boiled or frozen)
  • 1 tablespoon oil or ghee
  • 1 tablespoon ginger minced or paste
  • 1 to 2 green chilies chopped (optional)
  • 1 pinch hing (asafoetida) (optional)
  • 4 tablespoons coriander leaves chopped finely
  • 1 teaspoon lemon juice (or ½ tsp amchur or chaat masala)
  • ½ teaspoon salt (adjust to taste)

Spices

  • ¾ teaspoon cumin seeds
  • ¾ to 1 teaspoon garam masala
  • ¾ teaspoon red chilli powder (adjust to taste)
  • ½ teaspoon cumin powder
  • ½ teaspoon fennel powder (optional)
  • Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)

  • Crumble them, do not mash them up. Set aside.

Make Samosa Dough (or use frozen puff pastry sheets)

  • Mix together flour, carom seeds, salt and oil in a mixing bowl.

  • Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well.

  • Take handful of flour and press down with your fingers. It must hold shape and not crumble.

  • Add water little by little and mix the flour to form a stiff dough. It should be stiff and not soft dough. Cover and rest for 25 to 30 mins.

Make Potato Filling

  • Heat a pan with oil. Add cumin seeds.

  • When they begins to sizzle, add ginger & green chilies. Fry until ginger smells good, for about 30 to 60 seconds. 

  • Next add green peas and saute for 2 mins.

  • Add red chilli powder, garam masala, cumin powder, chaat masala (optional) & fennel powder. Saute for 30 seconds.

  • Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Mix in coriander leaves & set aside to cool.

  • Taste and add more salt if needed. If using lemon juice, add it now.

How to Make Samosa

  • Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Cover the dough.

  • Grease the rolling area and then flatten a ball. Drizzle some oil.

  • Begin to roll to oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin. (watch video)

  • Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down.

  • Take one part and apply water over the straight edge (towards the cut side). Join the edges to make a cone. Press down gently to seal the cone from inside as well. (check video or step by step photos above)

  • Fill the cone with potato masala and press down with your finger to push it inside the cone. Smear water generously on both the other edges.

  • Bring the edges together and seal them by pinching off the edges together. If you prefer to make a standing samosa, make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together. (check video or step by step photos above)

  • Make sure the samosa has been sealed well. (check photos or video). Cover them with a cloth to prevent drying.

Deep Fry

  • After you make 5 samosas, begin to heat the oil until medium hot.

  • Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface. This is the right temperature.

  • Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes (about 10 to 12 mins).

  • When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.

  • While the first batch of samosas fry, make the rest of them.

  • Remove the golden fried ones on to a colander. Let the temperature of oil come down slightly before you fry the next batch.

  • Serve samosa with mint chutney sweet tamarind chutney or tomato sauce.

Bake Samosa in Oven

  • Preheat the oven at 180 C or 360 F for about 20 mins. Brush each samosa generously with oil all over and place them on a prepared tray. Bake these for about 35 to 40 mins.

  1. Crushed spices: In punjabi samosas, usually crushed coriander seeds and fennel seeds are used in the stuffing. I have not used them here as my kids don’t like biting into the whole spices. You can use 1 tsp of coriander seeds & half tsp of fennel seeds crushed. Add them to the initial tempering along with cumin.
  2. Boiling potatoes: They should not be soggy but firm and fully cooked. If cooking in a stovetop pressure cooker, cook for 4 to 5 whistles. If cooking in instant pot, I pressure cooked for 8 minutes as I used medium sized potatoes.
  3. You may add 1 medium onion to the stuffing. But it is not at all needed. After tempering the spices you can add the fine chopped onions and saute until light brown.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Samosa Recipe | How To Make Punjabi Samosa

Amount Per Serving

Calories 222
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 320mg14%

Potassium 440mg13%

Carbohydrates 32g11%

Fiber 4g17%

Sugar 1g1%

Protein 6g12%

Vitamin A 147IU3%

Vitamin C 18mg22%

Calcium 42mg4%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi’s Recipes

Samosa Recipe, How to Make Punjabi Samosa

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Samosa Recipe, How to make Punjabi Samosa

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Frequently Asked Questions About the easiest way make crispy samosas

If you have questions that need to be answered about the topic the easiest way make crispy samosas, then this section may help you solve it.

How do you keep samosa crispy?

02/7Samosas not crispy? These tips will help!

  1. Oil in Dough- The quantity of oil added to the dough before kneading determines the flakiness of the samosa. …
  2. Texture- The dough needs to be hard and stiff and soft dough does not work for samosa. …
  3. Kneading & Resting- You must remember not to over-knead the dough.

Why is my samosa not crunchy?

If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa

How do you fry the perfect samosa?

Heat a deep frying pan with about 4cm of oil to about 175C/347F, or use a fryer. When the oil has come to temperature add a batch of samosas (don’t overcrowd the pan) and cook until golden brown, turning as necessary. Scoop on to paper towels and serve immediately

Are samosas supposed to be crunchy?

Samosa is one of those snacks that taste amazing when it’s hot inside and crispy from outside. These are the two most important characteristics of this snack. However, many times, when you make it at home, it doesn’t turn as crispy and crunchy as the ones you get at Halwai shops

Which oil is best for frying samosas?

The goal is to ensure the entire surface of the samosas are coated for that ultra-crispy texture. Canola or Vegetable Oil: Canola or any light-colored vegetable oil will work for deep frying.

How can I seal samosa without flour?

Eggs. Beat some eggs in a bowl. Using a small pastry brush, take some of the beaten eggs and spread it at the tip of your samosa. Stick the edge and press with your finger to perfectly seal the pieces.

Are samosas deep fried or baked?

Deep-fry: Place frozen Samosas in deep fryer at 350°F (177°C) for approximately 5 minutes until golden brown. Drain on paper towel. Pan-fry: Place Samosas in a skillet with small amount of oil and cook at medium heat until golden brown, approximately 7-10 minutes.

Is it better to fry samosas from frozen?

Note: Do not thaw or defrost the samosas before frying them, as they will crisp up and turn a beautiful golden color if they are fried from frozen. So you can take them straight from the freezer to the fryer.

Do you deep fry or shallow fry samosas?

Deep fry samosas for 7 to 9 minutes (if shallow frying in pan, add enough oil to submerge samosa, flipping after 3 minutes) until golden brown.

How can you prevent blister formation while frying samosa?

Apply some water on both the edges and stick together. Cover it with a damp cloth and let it rest for at least 30 to 45 minutes. Resting molded samosas is a very important step. It reduces the chances of forming tiny bubbles on the crust while frying samosa.

Video About the easiest way make crispy samosas

data-jsarwt=”1″ data-usg=”AOvVaw0VTJzWxrN8ZFOD4xbU2nov” data-ved=”2ahUKEwjmutSuv7r7AhUKsaQKHeGVDFEQqJcEKAB6BAgKEA8″>From 00:31mix until every grain coated with oilFrom 01:00make stiff & rough doughFrom 01:08don’t knead muchFrom 01:14dough should not be smoothFrom 01:32cover & rest for 20 mins to relax the dough(function(){
(this||self).cVrhhd=function(b,e,q,a,h,k){if((b=document.getElementById(b))&&(0!==b.offsetWidth||0!==b.offsetHeight)){var l=b.querySelector(“div”),m=l.querySelector(“div”),c=0,g=Math.max(l.scrollWidth-l.offsetWidth,0);if(0

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