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This way you will get crispy samosa always. In the last 2-3 minutes you can increase the heat for perfect browning. High heat turns the oil thin which makes it less oily.
Thus add water in parts when you knead the dough. Serve Punjabi samosa hot or warm or at room temperature with coriander chutney or tamarind chutney, or with a zesty tomato sauce. The pairing of aloo samosa with masala chai is irresistible and much loved in India. Use a skimmer to carefully remove fried samosa from the oil, and place them on paper towels to remove extra oil. Repeat the frying steps with the remaining batches of punjabi samosa.
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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.
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. Knead the dough gently to smoothen a bit. Make 5 portions and roll to balls. Glad to read your lovely comment and feedback.
Tips for flaky and crunchy samosa
Knead to form a tight dough. 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.
I am sharing everything to make perfect samosas at home. Add more spice powders based on your taste. Adding lemon juice is optional. I used it to balance the spiciness. Mix some maida and water to form a thick paste which will act as a glue to stick the sides when assembling the samosa. Roll the dough into an oval shape and cut into half.
Chicken Tikka Masala Recipe
My love affair with samosa began at quite a young age. As a self proclaimed samosa lover I had to learn the recipe to make samosa at home. And believe me nothing tastes better this delicious Indian snack!
For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For the Instant Pot, do a quick pressure release after 5 to 7 minutes. Check with a knife or fork to see if the potatoes are cooked well.
Let the dough rest for 30 minutes. I have deep fried them straight from the freezer, without thawing it. So, I should say that you really need not thaw them before frying. Fry the them until they are golden brown from all sides, crisp and properly cooked within. Keep stirring in between to provide proper heat all around the samosas. Each batch will take around mins to fry.
After adding the fat to the flour, alwaysrub the flour for good 2-3 minutes using your fingers or palm. Now, seal the edges very well to form the shape of the samosa. To begin with, in a pan, add coriander seeds, cumin seeds, pomegranate seeds and red chilies. Today, I shall show you how to make a perfect Punjabi samosa recipe at home each time! I can confidently say this is the best homemade Indian samosas you will ever make. Then you must start apply water on the straight edge of the semi-circle.
Do not forget to serve a hot cup of chai or coffee along. To make samosas cripsy, make sure you knead a tight or stiff dough as the soft dough will not yield best results. Add oil in a pan on low heat. Drop the samosa in the oil and continue to fry them for minutes on low heat.
Take one ball and roll it to make a 6-inch long oval. The thickness of the rolled dough should be approx 1 mm. Do not use dry flour while rolling.
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. Wash and boil 500 grams of potatoes until just done. I washed peeled, halved and pressure cooked them for 1 whistle on a medium flame.
Sometimes I add small cubes of paneer in the stuffing. Now take the samosa dough.Divide into 4 equal sized big balls. Dust a ball in maida and roll it to a slightly oblong shape. Apply water on the straight side.
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