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Crispy Punjabi Samosa: Golden Delights from the Heart of Punjab


Savor the joy of biting into a perfectly crispy Punjabi Samosa—a beloved snack renowned for its golden exterior and savory fillings. Originating from the vibrant culinary landscape of Punjab, this delightful treat encapsulates the essence of North Indian flavors. 

What is Crispy Punjabi Samosa?

Crispy Punjabi Samosa is a popular North Indian snack that features a crispy, golden-brown exterior enveloping a spiced filling. The filling typically consists of potatoes, peas, and a blend of aromatic spices, all encased within a delicate pastry shell. The samosa's triangular shape and satisfying crunch make it a favorite across India and beyond.

 

Quick and Easy Crispy Punjabi Samosa

Experience the magic of creating Crispy Punjabi Samosas with our user-friendly recipe. As a chef, I was drawn to the art of perfecting the samosa's texture and flavors. The process of folding and sealing the samosas became an enchanting ritual, reminiscent of culinary traditions around the world. Just like other popular snacks, these samosas are a testament to the universal love for crispy delights that bring joy to every bite.

 

How to make Crispy Punjabi Samosa

For the DOUGH: 

  1. In a bowl, add 1 cup maida, salt to taste, 1/2 tsp carom seeds and 2 tbsp ghee. Mix well till you achieve a bread crumb like texture. 
  2. Then add water and knead a semi-hard dough. Cover it with a wet cloth and let it rest for at-least 20 mins. 

For the STUFFING: 

  1. Heat 2 tbsp ghee. Add 1 tsp ginger (chopped) and 2-3 green chilies and sauté for a minute. Then add 1/8 tsp asafoetida (hing) and 1/4 tsp turmeric powder and sauté for a few seconds. 
  2. Then add 1/2 cup boiled peas, 1/4 cup raisins, 5-6 boiled potatoes (chopped) and mix well. 
  3. Add in the spices (2 tbsp samosa masala, 1 tsp amchur powder, 1/2 tsp black pepper powder) and mix well. Stuffing is ready. Let it cool down a bit. 
  4. Divide the dough into 5 rounds. Roll out each roundel, and shape as shown in the video. Seal the edges with water. 
  5. Fry all the samosas together over low to medium heat till they are nice and golden. 
  6. Serve hot with chutney and enjoy! 

 

More Delicious Recipe:

1. Bread Pakora 

2. Sabudana Vada

3. Beetroot And Sesame Potato Tikki

 

Expert Tips

  1. Do allow the dough to rest for at least 30 minutes , which will result in a better crust and make handling the dough much easier.
  2. Adjust the spices and seasoning to your liking, you can add more ajwain or hing or add more spices that better suit your taste.
  3. Make sure that while frying the oil is not cold. Cold oil will result in an oil soaked samosa rather than a nice a crispy one

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