“Hey dear some guests are coming home please bring samosas to serve them in the snack”. This is something which every wife says to her husband or her son when guests come home.
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It’s easy to make samosas just follow the recipe step by step. To get the restaurant style taste and texture of the Punjabi Samosa, you must have a flaky crust and soft filling. There are two basic ways of deep frying the samosa at home. With each of the method, the final texture of the samosa will be crispy, crunchy and flaky from outside. And the inside stuffing of the vegetables will be cooked and soft to eat.
Single Frying Samosa: In this method, the samosa is properly fried only once till they are brown. The procedure is similar as to fry any other snack. Heat the oil slid the samosas and fry till they are golden.
Double Frying Samosa: In this second method, you have to lightly fry the samosa only till they cooked. Do not brown them or have the golden texture. Wait till the dough and stuffing are cooked. Heat oil, slide the samosas in hot oil, fry them and remove them when the crust has become opaque. Now drain the oil and when all samosa’s are fried, then once again keep the samosa to fry till they are golden. This method is lengthy and time-taking.
- The total Cooking time required for Samosa Recipe is 40-50 minutes
- The measured proportion of ingredients mentioned in this recipe makes 10-12 samosas. You can double or triple the proportion.
- If you are health conscious you can take wheat flour also. Take both the flours in equal quantity.
- One can also use only wheat flour but it will not yield you a very good taste.
- The amount of ghee or oil in the flour has to be proper otherwise the samosas will not be crispy.
- Always remember a thumb rule for 1 kg of flour 250 grams of oil is needed.
- Add the garlic in the samosa recipe is optional. You can also use only crushed ginger.
- You can also add chopped onions or any other veggies in the samosa stuffing.
- If you are adding the dry mango powder, then you not need to roast it. Directly add with potato and peas. Skip grinding it with other whole spices.
- Both the samosa and the samosa stuffing can be stored in the fridge.
The aroma when the samosas are being fried is highly tempting. Yet you can make them look attractive by properly garnishing the samosa dish.
- Mint Leaves
- Onion Rings
- Lemon Wedges
- Slit Red Chillies
- Serve with the fried samosa with the tangy green mango chutney or refreshing Mint (Pudina) chutney
- You can also serve warm samosas with chilled coriander chutney or the tamarind-dates chutney.
- The samosa can also be dipped in plain yogurt or spicy yogurt.
- Some people prefer to have samosa with delicious Raita made from their favorite ingredient.
- Another interesting way to serve these stuffed samosas is with spicy Punjabi chole.
- Even the Pav can be served with Samosa (You can place the small samosa in between the bun).
- One can also make a Chaat of the samosa and serve it.
- The most common way to have samosa is to dip in tangy flavored homemade tomato sauce.
- You may also place the fried Samosa between the bread and serve it in form of Samosa Sandwich.
- Many times, at the food stalls or in the fast-food restaurants, or even at Dabha, the samosa is served with spicy fried green chilies.
- The classic combination is the samosa with a cup of hot masala chai.
- For all the health conscious people, you can try to pair samosa with spicy ginger tea.
- For the instant samosa, use samosa maker to give the proper shape quickly.
- Crush the fried samosa, drizzle the chutney, top with thick Sev and chopped onions. And your Samosa Chaat is ready, Serve with Ragda.
- You can make the grilled Veg Sandwich from the stuffing you prepared.
- If you are using whole spices, then roast them and grind to powder form. But if you already have the spice powders then directly add them to the mixture.
- If you have not mixed oil with flour properly, there would be hardness in the samosa.
- The samosa dough has to be soft. Depending on the quality of flour, add or reduce the amount of water. If the water is less, the dough will be hard.
- Too much water in the dough can cause bubbles while frying samosa.
|40 minutes||10 to 12 people||300 calories|
Can you bake Samosa?
Yes, if you are health conscious, then yes you can definitely bake the samosa instead of frying. It’s a nice alternative method but will little variation in texture. There would be no alteration in the taste of the Samosa. Baking the samosas:
- Preheat the microwave oven to 180 degree Celsius.
- Brush or apply the oil lightly on the edges of the prepared samosas.
- Place these samosas evenly in a baking tray.
- Keep them to bake for 30-35 minutes at 180 degrees C.
- Wait till they become light golden
You might not get the crunchy and flaky texture like that of the fried samosa but from the from the health perspective, baking method is better. You can vary the baking temperature and the time as per your oven.
Key Points for Samosa Dough:
It is not easy to make the samosa pastry at home. It is a very difficult task and needs some kind of expertise along with practice. Follow these few points for the samosa dough crust:
- Add the fat (oil/ghee) in the sufficient amount while mixing the flour. (use patanjali ghee)
- Knead a tight and firm dough like one single unit.
- Add water in increment stages at regular turns while you are kneading.
- If you roll the samosa crust too thick it will take a longer time to brown. Also, on low heat, the crush would become hard while frying. The thickness of the surface won’t allow heat to go inside and the filling will remain uncooked.
With the correct proportion of ingredients and a little practice, get the correct thickness of the samosa pastry.
How to Make Patti Samosa at Home?
To make the Patti Samosa is a bit complicated process and time-consuming recipe. Yet, you can make the Patti cover with besan, Maida, wheat flour, cumin seeds, oil and salt for taste. An alternative for the cover to make these samosas would be to use readymade spring roll wrappers. The Patti cover required for the Patti Samosa is easily available in most supermarkets. They are commonly present in the freezer section of these stores.
How to test if oil is hot enough to Fry Samosa?
If you are unsure when to slide samosa in the oil, then test it before adding samosa. You can do that by adding a small piece of dough in the heated oil. If it comes up quickly then the oil is hot and ready to fry samosa. If it stays down, then you must wait for some time.
Which spices are required to grind for Samosa Filling?
The stuffing of the Samosa is made with both whole spices and the spice powders. Here is the list of the spices you would need to roast and grind to make their powder.
- Cinnamon – ½ inch
- Black Peppercorns – 2 pieces
- Green Cardamoms – 1 piece
- Cumin seeds – ½ tsp.
- Fennel Seeds – ½ tsp.
- Coriander Seeds – 1 tsp.
- Pomegranate Seeds – 2 tsp.
Variation in Samosa Stuffing:
The samosa stuffing which we prepared can be made as per your choice of taste. The potatoes and the peas are the core ingredients but you can alter the whole spices and spice powders used in filling. To make the simple samosa stuffing, check these list of ingredients:
- Potatoes – 4 medium sized
- Green Peas – ½ cup
- Green Chilli – 1 piece
- Ginger – ½ inch
- Cumin Seeds – ½ tsp.
- Red Chilli Powder – ¼ tsp.
- Hing – 1 pinch
- Oil – ½ tbsp.
- Salt – as per taste.
How to Make Punjabi Samosa?
Add chopped onions with the grated paneer in this stuffing to make the Punjabi stuffing. The rest of the procedure to make samosa pastry and frying the samosa is same.
How to Avoid Air Bubbles While Frying Samosa?
To avoid the air bubbles while frying the samosa, you can toast the samosa cover lightly before deep frying. Do not brown the outer layer but just toast the layers on a tava (or skillet) for some seconds. Toast each side. This will make sure the crispy layer doesn’t form any air bubbles while frying.
How to Fry Green Chillies?
If you want to serve your samosa in a fancy manner with the fried green chilies then follow these steps
- Slit the green chilies keeping it whole.
- Shallow fry them for a while
- Season these fried chillies with some salt and mix
- Sprinkle some Chaat masala
You can sprinkle any other spice powder over these fried green chillies before serving.
Can you freeze Fried Samosas?
Yes, you can freeze the fried samosas. Once the samosa are fried, let them cool. You can freeze the leftover samosa pieces in the air tight container. For that, you have to wrap these samosas loosely in aluminum foil or plastic bag.
At the room temperature, they would remain edible for two days. You can increase their span if you freeze them. To freeze the samosa, you have to wrap them in foil and then seal within a plastic bag.
How to fry the Frozen Samosa?
Before frying, you will have to bring them to room temperature. Firstly, you have to thaw frozen samosas before reheating them. Place them on a plate for a while till they come at the room temperature.
- Oven / Toaster Oven: Preheat the oven/toaster oven. Grease the pan and spread the frozen Samosas. Brush Samosas lightly with vegetable oil. Bake for 10 -15 minutes on each side until golden brown.
- Deep Frying: Preheat the oil. Gently slide and fry these frozen samosas depending on the size of the pan. Wait until golden and crisp. Drain any excess oil on a paper towel.
- Grill: Place these frozen samosas on the side of the cooking area on the grill. Once cooked, try to grill till both the sides are brown.