Punjabi Samosa Recipe | NO FRY | खस्ता पंजाबी समोसा | Chef Sanjyot Keer
1,784,082
Published 2023-07-27
Full written recipe for Punjabi Samosa
Prep time: 20-25 minutes (excluding dough resting time)
Cooking time: 30-35 minutes
Serves: 12-14 nos.
Ingredients:
Dough
REFINED FLOUR | मैदा 2 CUPS
SEMOLINA | रवा 1 TBSP (COARSE)
CAROM SEEDS | अजवाइन 1 TSP (CRUSHED)
SALT | नमक A PINCH
GHEE | घी 3 TBSP
COLD WATER | ठंडा पानी AS REQUIRED (100 ML APPROXIMATELY)
Filling
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3-4 NOS.
WATER | पानी AS REQUIRED
CUMIN SEEDS | जीरा 1 TBSP
CORIANDER SEEDS | साबुत धनिया 1 TBSP
FENNEL SEEDS | सौंफ 1 TBSP
POTATO | आलू 7-8 (MEDIUM SIZED BOILED)
GHEE | घी 2 TBSP
GREEN PEAS | हरे मटर 1/3 CUP (BOILED)
SALT | नमक TO TASTE
CHAAT MASALA | चाट मसाला A LARGE PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A LARGE PINCH
KASURI METHI | कसूरी मेथी 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
For air frying
GHEE | घी AS REQUIRED
Method:
For dough, add refined flour, semolina, salt, carom seeds and ghee, in a mixing bowl, mix well until combined well, make sure to crush the ajwain between your palms to enhance the flavour, the texture should be somewhere similar to breadcrumbs & should stick when pressed.
Add cold water gradually in the flour and knead a stiff & tight dough, knead the dough well for 7-8 minutes, after kneading cover the dough with a damp cloth and rest for 30 minutes. By the time you can prepare the filling.
For filling, we need to make the ginger & green chilli paste, for that, add green chillies & ginger in a grinding jar and grind into a fine paste, keep the paste aside to be used later in making the filling.
Further, take a mortar & pestle, add cumin seeds, coriander seeds, & fennel seeds and grind to a coarse powder, you can also grind the spices in a mixer grinder, keep the powder aside to be used later in making the filling.
Cut the boiled potatoes in quarters and further slice them, keep aside for making filling.
Set a pan or a wok on low heat, add ghee, further add the grounded spices & briefly cook on low heat for 30-40 seconds, now add the ginger chilli paste, stir & cook for 1-2 minutes on low flame, further add the boiled potatoes, green peas, salt & pepper to taste, chaat masala, kasuri methi and freshly chopped coriander leaves, stir well to mix the potatoes and the masala well.
Increase the flame to medium high & cook the potatoes for 6-7 minutes, it should get some colour while cooking, mash the potatoes lightly while keeping a few chunks intact. Further transfer the mixture in a bowl and allow it to cool down to room temperature. As the filling is ready, you can make the samosa.
For making samosa, make the samosa sheets, for that, knead the dough once again that has been resting & divide in equal size dough balls, further flatten the dough balls in thin sheets, making an oval shape, make sure the sheet is not too thin or too thick, divide the sheet width wise in two equal halves. Roll the sheet once again after cutting, as the sheet may shrink a little bit.
Pick one sheet & apply water on the edge of the straight line, bring the ends together and seal well to shape like a cone, fill sufficient amount of aloo filling, while lightly pressing downwards, bring the openings of the samosa together and seal properly to shape a proper samosa. Shape all the samosa in the same way, make sure to cover with a cloth while you’re shaping other samosa. By the time you can set oil for deep frying.
For frying, set oil in a big kadhai for deep frying, make sure the kadhai should be wide enough, heat the oil on medium heat and drop in the samosa, fry the samosa on medium heat until they are crisp and golden brown in colour, make sure to fry the samosa in batches but in good quantity that the kadhai is filled but do not overcrowd, make sure the oil should not be too hot, fry the samosa on low to medium flame the samosas are perfectly cooked from inside, adjust the flame accordingly, if you have a thermometer, fry the samosa at 140 ℃ - 150 ℃.
To make them in an air fryer, preheat the air fryer for 5-10 minutes over 180 C, then place the shaped samosa in the air fryer & brush them with ghee, air fry them for 20-25 minutes until crips & golden brown, you can turn the samosas around after a while so that they cook evenly.
Your crispy hot samosas are ready, you can serve as it is with the chutneys of your choice, salted fried green chillies & a cup of chai.
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Chapters
Intro 0:00
Dough 1:40
Filling 4:28
Shaping 8:43
Deep frying 13:34
Air frying 16:48
Plating 18:45
Outro 20:18
All Comments (21)
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Hi YFL Family, Hope you guys are doing amazing! I know it has been a while, I received a lot of messages from you to check on me & I am really thankful for that. There was a lot going on & I was not able to upload regularly, will tell you about it some other day. This has happened for the first time but I know you kept cooking my recipes & enjoyed my recipes at home. There is a lot in store for you in the coming days so brace yourselves up, a lot of new recipe videos are coming your way, Chef it Up Season 2 is going to be live in a few days & the line up is crazy this year. Jemimah Rodrigues, Karishma Tanna, Yashraj Mukhate & Tanmay Bhatt are going to Chef it up this season & I am sure you guys are going to love the whole season. Another BIG ANNOUNCEMENT which I cant tell you right now but it is going to happen soon. Until then enjoy this amazing Samosa recipe & enjoy the rains. Lots of Love, Sanjyot & Team YFL ❤
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You are the only Indian chef, probably after Sanjeev Kapoor who is Super Precise and Perfect with everything about every recipe. May you acheive great feats for all your endeavours. L❤VE to My Top Favourite Indian Chef SK. 🌸🥰
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Hi Chef, I have just started my food business from home out of my passion for cooking. Just had the opportunity to have a food stall at an event supporting Women Entrepreneurs and the first time I tried your "Samosa" recipe it resulted in a fantastic response by Gourmets at an event and that boosted my confidence to do more events and since then I am trying many recipes of yours. I like that you share even small things to take into account that change the taste of the recipes and make a huge difference. I tried your Vada Pav recipes as well and received great comments from Customers. Thanks very much for all your detailed explanations of minor things to consider while cooking. Even though I don't actively use social media, but thought to pass customer's appreciation that I receive cause of you in some or other way. Thanks Very much!!
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The way in which you present yourself and the recipe enthusiastically is just a delight to watch. And other thing is the way you explain and illustrate things make it very informative and easy to understand. Best wishes chef.
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This is called a scientific lesson on how to make a Punjabi Samosa😍👏🏼👏🏼👏🏼
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I tried this and turned out really well... And got a compliment that I should open my own restaurant or cafe... Thanks for sharing such a good recipe.. your recipes have never failed to please my family... A big fan of your channel...❤
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The rain, the music in the background, the way you plate food YFL style is just simply amazing!!! Love the amount of work you put in the recipes and making the video. Tysm to the whole team for making these videos happen!
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Mouth-watering Samosas i love Samosas
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Thank you for the Punjabi samosa recipe.. which is absolutely perfect and tasty ❤
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Wow!!! The best part about the samosa is, the way you enjoyed it with chai...❤❤
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Sanjyot I love your recipes, presentation and the way you teach us to cook
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Beautiful recipe Sanjyot sir,you explain your recipes so we'll.I will definitely try this one.Being an Indian I'm also very fond of samosas,bhajiyas,batata wada etc.
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Made this yesterday, air fried version. So so good, if you have a couple of hours try it. Thank you Sanjot!
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Loved the way you were enjoying the samosas after all the hard work. Amazing recipe. All the very best Chef. Love all your recipes.
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The way u explain..is just mind blowing
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Thank you bhut aache se samjhaya aap ne
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Its mouth watering samosa ...will surely try this ❤
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@sanjyot sir we tried it at home it was just mind blowing we don't believe it would become so tasty... It was really amazing and yummy... Thank you so much for the recipe sir ❤
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Wow superb recipe. The way you explained the difference between the two ways was perfect.
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Ekdam perfect wah👌👌
