EASY SAMOSA RECIPE - STEP BY STEP PUNJABI SAMOSA
Authentic, Crispy, and Easy Samosa Recipe (Step by Step Punjabi Samosa) using boiled potatoes and Indian spices. You'll find fried, baked, and air fryer samosa recipe here.
Provided by Molly Kumar
Categories Appetizer
Time 55m
Number Of Ingredients 12
Steps:
- In a large bowl, add boiled potatoes.
- Mash using a fork or potato masher or any large spoon.
- Add all the spices and mix well to combine potatoes with spices.
- Keep the filling aside.
- We add all the dough ingredients (except water) in a large bowl and mix to form a crumble.
- Then we hold the crumble in our palm and if the shape stays (STEP 4 below) then you are ready for the next step (or add 1-2tbsp more oil).
- Now add 3-4 tbsp water and mix the dough to a thick and tight dough like shape.
- Add all the water and knead to form a tight/hard dough.
- Keep it aside for 15 minutes (this step helps flour form gluten and become pliable)
- Divide the dough into 15 equal balls and roll till no lines are visible.
- Take each ball and roll on a flat surface to form a 1.5 inch thick disc.
- Now cut the disc in the middle to form a half-moon shape.
- Apply water to the cut edges and form a triangle (sealing with water).
- Lift the triangle in your palm to form a cone shape (box 1 below)
- Now, take 1 tbsp potato filling and add inside the cone (leaving some space on the top to seal).
- Dab some water on the inside of one side of the cone and seal the cone.
- Seal and crimp the edges to make sure it's air-tight and doesn't burst while cooking.
- Follow the steps above and make all the samosa shapes.
- Heat oil in a pan.
- Add 3-4 raw samosa in the pan and fry on a low-medium flames.
- Fry till golden brown on both sides.
- Place 2-3 samosa in an air fryer basket and spray with oil on both sides.
- Start the Air Fryer for 10-12 minutes (check your air fryer instructions for time duration).
Nutrition Facts : Calories 800 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 55 grams fat, Fiber 8 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1800 grams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 76 grams unsaturated fat
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
EASY SAMOSA RECIPE
Samosa is an Indian deep-fried appetizer with spiced potatoes. This is an easy samosa recipe with step-by-step method on how to fold Samosa, plus the tips to making the best Samosa filling.
Provided by Rasa Malaysia
Categories Indian Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10 minutes or until they are completely cooked through. Drained and let cool. Peel off the potato skin and break and mash the potatoes using the back of a spoon.
- Heat up a skillet and add the oil. Saute the onion until aromatic before adding he potatoes and green peas, curry powder, chili powder, sugar, and salt. Cook for a a few minutes. Remove from the skillet and let cool.
- Scoop 1 heaping teaspoon of the filling and place at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with the egg white, fold and form the Samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
- Deep fry the samosa at 350°F (176°C) until golden brown. Remove from the oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.
Nutrition Facts : Calories 93 calories, Carbohydrate 9 grams carbohydrates, Fat 6 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 5 people, Sodium 19 milligrams sodium, Sugar 2 grams sugar
SAMOSAS
Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still and option). But baking them works very well and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve samosas with any curry or as a simple supper with Gingered Carrot Soup and Raita.
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 15 or 16 medium-sized, very sa
Number Of Ingredients 20
Steps:
- Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
- Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
- To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)
- For the dipping sauce: 1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.
SAMOSAS
These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!
Provided by Kimber
Categories Appetizers and Snacks Pastries
Time 50m
Yield 30
Number Of Ingredients 16
Steps:
- In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
- Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
- Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
- Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g
BEEF SAMOSA
These are easy a little time consuming but worth it. Make a spicy beef packet, great for potluck or finger food snack. Brought them to a get together and everyone enjoyed them told me I could make them again. This is a recipe I got from another site made a few changes to suit what I had on hand.
Provided by Marlitt
Categories Lunch/Snacks
Time 1h20m
Yield 50 pieces
Number Of Ingredients 23
Steps:
- In a medium saucepan bring some lightly salted water to boil for potatoes.
- Add potatoes and frozen peas.
- Cook until potatoes are tender about 15 minutes.
- Drain, set aside.
- Heat oil in a large saucepan over medium-high heat.
- Brown cumin seeds and bay leaf.
- Add in onions and ground beef.
- Saute until beef has all been browned and the onion is soft, about 5 minutes.
- Add garlic, fresh ginger.
- Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
- Stir in the potato mixture.
- Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Remove bay leaves.
- In the meantime, make an egg-wash beating the egg and water in a small bowl.
- Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
- Brush both sides of a spring roll wrapper with egg-wash.
- In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
- Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
- Fry until golden brown, in small batches, about 3 minutes.
- Drain on paper towels and serve warm.
- Can be eaten cold but taste better warm.
- Use sweet chili sauce, mango chutney or plum sauce for dipping.
Nutrition Facts : Calories 301.8, Fat 20.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 291, Carbohydrate 24.2, Fiber 1.4, Sugar 0.7, Protein 5.9
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas and then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seed until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients if desired. Set aside., Divide dough into six pieces. Roll one piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
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- Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Add the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and peas.
- Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.
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