Khasta samosa | Recipe for Punjabi samosa | How to make khasta samosa
Khasta samosa recipe | Punjabi aloo samosa recipe | Samosa banane ki vidhi | How to make samosa with detailed step by step photos and video recipe. Samosa is one of the super-popular Indian deep fried snack or appetizer recipes which has its huge fanbase all over the world. Homemade samosas are the best compared to the market ones if made correctly. This is definitely the best Punjabi aloo samosa recipe you will ever make at home.
These homemade samosas are flaky and crispy or as you say in Hindi it’s Khasta, from outside with a tasty and spicy aloo matar stuffing. I would suggest you make samosas at home when you have ample time and patience too. I bet you would never feel like buying samosas from the market anymore. Also, homemade samosas are way more hygienic and made with fresh and organic veggies & spices of your kitchen.
This recipe is an authentic & traditional Punjabi aloo samosa recipe which you will fall in love with. There are myriad versions of samosas that you can make or find on the internet. Being the popular entrée or appetizers, it has so many extension recipes to the traditional aloo samosa. The most loved extension version of samosa is a street food named samosa chaat, in which they are topped with a variety of spicy, sweet & tangy chutneys with sev bhujiya.
How to get the flaky or khasta samosa crust?
To get the right texture & flakiness on samosa crust, kneading the dough correctly is the critical step. The proportion of oil and water while kneading the dough plays a very important role. Few things to remember are:
- The quantity of fat(oil or ghee): Before adding water to the flour, always add oil or ghee and crumble it together until the flour holds the shape. The exact proportion is for 1 cup of maida take 4 tbsp of oil or ghee. Using both palms, rub the flour until the perfect “moyan or moyen” is achieved.
- The quantity of water: When moyan is ready, add water in small parts. For flaky samosa crust, you need to knead the dough stiff but firm. The dough should be tighter than the dough used for making puri’s. Most importantly, use cool water for kneading. This helps to develop the gluten in the dough.
- The thickness of samosa sheets: Before rolling the samosa sheets, make sure to rest the kneaded dough for at least an hour or two. After that, knead the dough once again and then roll the sheets. Make sure to roll slightly thick samosa sheets. Too thick sheets will take longer to fry or bake resulting in less tasty samosas whereas thin sheets will become harder to chew rather being flaky.
You may need to practice for a few times to understand the proportion of oil and water while kneading the dough. Also, the thickness of samosa sheets for getting more khasta outer layer.
Variations for samosa stuffing
As I mentioned above there are myriad variations of the recipe for khasta samosa. Similarly, there are numerous variations of stuffing depending on the region or state of India. The classic & traditional samosa stuffing is spicy aloo and matar masala.
- In north India, usually green peas and potato stuffing are used. Sometimes, only potato stuffings. They are slightly mashed with few bigger chunks of potatoes.
- Few places, they add fried dry fruits like raisins or cashews. This makes the stuffing little sweet. Even Paneer is used as stuffing.
- There’s a sweet variety of samosa which has a rich stuffing of milk mawa and dry fruits, flavoured with cardamom. These samosas are also called as mawa samosa or dry fruits samosa.
- In north India, usually green peas and potato stuffing are used. Sometimes, only potato stuffings. They are slightly mashed with few bigger chunks of potatoes.
- Onion samosas are another version of spicy samosa having stuffing of onions and poha (flattened rice).
- There’s a mix vegetable variety of samosas too. Veggies like Cauliflower, Green Peas, Carrots, beans, etc are used.
Of all the hundreds of varieties of samosa, my favourite was and will always be the traditional Punjabi aloo masala samosa. It has spiced and mashed potato and green peas stuffed in a cone-shaped dough sheet. The trickiest part of making samosas is its shape. Shaping the samosas perfectly may take a while for mastering it. This is the most fantastic part while making samosas. In this blog, I am sharing a lot of tricks for making the flaky samosa outer layer.
Frequently asked questions for khasta
samosa recipe
Can whole wheat flour be used for making samosa crust?
Samosas are traditionally made with maida/ all-purpose/ plain flour. But, to make it healthy you can replace maida with atta or whole wheat flour. In fact, any Indian deep fried snack recipe having maida as an ingredient can be easily replaced with whole wheat flour.
Can samosas be baked in an oven?
Yes, it can be baked in the oven on 180-degree Celsius for 30 to 35 minutes. In fact, if you own an air fryer, samosas can be air fried too.
Can samosa be frozen and for how long?
There are many ways the samosa can be frozen. First, you can simply roll the samosa sheets and keep them in an airtight container in advance. Secondly, when you are done with stuffing and sealing it properly, you can freeze it at that point too in an airtight container. Lastly, you can fry till its crust turns opaque and remove it from the flame. When it comes to room temperature, store it in an airtight container. Just make sure, before frying for a second time let the samosa come at room temperature and then fry.
How to avoid air bubbles or air pockets on samosa crust?
The reason for air pockets is the moisture present in the samosa dough and the super hot oil while frying. To avoid the air bubbles, make sure you knead the dough tight and firm. And, before adding water for kneading, add oil/ghee in the flour and crumble the flour till it reaches breadcrumbs consistency. Most importantly, for frying oil should be moderately hot and not smoky hot. Fry the samosas on low flame for at least 12 to 15 mins. Frying samosas takes a lot of patience.
What to do with leftover samosas?
Firstly, you can store in an airtight container for a few hours at room temperature. But, if you wish to have it in some other way, I would recommend for samosa chaat. One of our favourite street side chaat. Simply, warm the leftover samosas on griddle or tawa or also in the oven. Then, crush the samosa from within and top it with your favourite chutneys like green chilli chutney, tamarind chutney, fresh curd/ dahi, chaat masala and bhujiya sev. It tastes more than Yum!!
If you are looking for more Snacks recipes then do check the below recipes:
- Stuffed mirchi bajji
- Instant rava appam
- Sweet potato chaat
- Matar ke chole
- Litti chokha
- Onion Pakoda
Recipe for Punjabi samosa recipe Card
Punjabi aloo samosa recipe
Materials
For making dough:
- 1 bowl Maida/ All-pupose flour
- 1 tsp Salt
- 1 tsp Ajwain/ Carom seeds
- 4 tbsp Oil for "moyan or moyen"
- Water- to knead
For aloo matar masala stuffing:
- 5 medium Potatoes boiled & mashed
- ¼ cup Green peas fresh or frozen, can be used
- 1 tbsp Roasted Cumin powder
- ½ tsp Black pepper powder
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Garam masala
- 1 tsp Kasuri methi
- 1 tsp Kala namak
- 1 tsp Amchur powder
- Regular white salt as per taste
Other Ingredients:
- Oil for frying
- 2 to 3 tbsp Water for sealing the corners of samosa
Instructions
For kneading samosa dough:
- In a large mixing bowl or in a wide plate like paraat, add maida and make an hollow space in the flour, as shown in the image below.
- Add carom seeds, salt and 4 tbsp of cooking oil in the flour. Do not skimp on using oil for kneading the dough. It is the key ingredient to achieve the flaky texture of samosa.
- Now, crumble & mix the flour and oil together. With your fingertips rub the mixture till the perfect texture of moyan is achieved.
- Crumble the flour with oil until it holds the firm shape.
- Add water in small portions and start kneading the tight dough.
- Knead a tight & firm dough by adding water as required.
- Grease the dough with oil and cover & let it rest for 20 25 mins.
For aloo matar masala stuffing:
- For aloo matar masala stuffing, heat 2 tbsp oil in a wide thick bottom kadhai.
- Add all the dry spices - Cumin powder, black pepper powder, coriander powder, red chilli powder, garam masala, kasuri methi, kala namak, amchur powder & regular white salt.
- Saute all the dry spices on low flame till it turns aromatic and slightly brown in colour. Make sure to saute on low flame to prevent the masala from burning from the bottom.
- Then, add ¼ cup frozen green peas and saute for 2 to 3 minutes on low flame. If you are using fresh green peas, then make sure to boil it before using it for samosa stuffing.
- Now, add 5 boiled & mashed potatoes. I have pressure cooked the potatoes for 5 whistles.
- Mash and saute the potatoes with the spices on low flame till all the ingredients are combined well.
- Samosa stuffing is ready and let it cool down completely before stuffing it in the samosas.
Rolling samosa sheets, Folding & stuffing samosa:
- After 20 to 25 minutes, slightly knead the dough again for 4 to 5 minutes.
- Divide the dough into 5 equal portions.
- Take 1 portion and roll with your palms to form a smooth ball.
- Roll the dough ball with the rolling pin in an oval shape. Keeping the thickness not too thin nor too thick. Kind of semi-thick sheet.
- Cut the rolled sheet horizontally in 2 equal portions with the knife or pizza cutter.
- Now, take 1 cut portion and rub the straight side of pastry with some water with your fingertip.
- Now, join both the ends to form a cone shape. Gently press the edges to seal it properly.
- Stuff 1 to 2 tbsp of aloo masala stuffing in the samosa cone.
- Again rub some water with your fingertips on the round circumference of the cone.
- Now comes the most important part, pinch a part from behind and form a pleat shape. This will create a backbone for samosa, helping it to stand.
- Finally, close & seal the corners by pressing it gently. And your samosas are ready in perfect shape ready to be fried.
- Similarly, make the rest of samosas and keep it covered with a moist kitchen towel.
Frying samosas:
- Firstly, heat the oil for frying samosas on medium flame. Oil should be moderately hot and not smoking hot. Smoking hot oil will make the samosas very hard crisp from outside leaving uncooked from inside.
- When the oil is moderately hot, slide 3 to 4 samosas at a time in the kadhai. The flame should be on low-medium. You can alternatively bake the samosas in preheated oven for 30 to 35 minutes on 180° C.
- Stir occasionally with the slotted spoon and flip and fry from both the sides evenly.
- Fry for 12 to 14 mins, until the outer layer of samosas, turn golden brown and crisp.
- When it's done, drain the samosas and place it on a kitchen towel.
- Similarly, fry the remaining samosas in batches on low flame.
- Finally, Serve and Enjoy the hot or warm Punjabi aloo samosa with green coriander chutney, tamarind chutney, tomato ketchup for kids, fried and salted green chillies for adults.
Video
Step by step instructions for making khasta samosa:
For kneading samosa dough:
- In a large mixing bowl or in a wide plate-like paraat, add maida and make a hollow space in the flour, as shown in the image below.
- Add carom seeds, salt and 4 tbsp of cooking oil in the flour. Do not skimp on using oil for kneading the dough. It is the key ingredient to achieve the flaky texture of samosa.
- Now, crumble & mix the flour and oil together. With your fingertips rub the mixture till the perfect texture of moyan is achieved.
- Crumble the flour with oil until it holds the firm shape.
- Add water in small portions and start kneading the tight dough.
- Knead a tight & firm dough by adding water as required.
- Grease the dough with oil and cover & let it rest for 20 25 mins.
For aloo matar masala stuffing:
- For aloo matar masala stuffing, heat 2 tbsp oil in a wide thick bottom kadhai.
- Add all the dry spices – Cumin powder, black pepper powder, coriander powder, red chilli powder, garam masala, kasuri methi, kala namak, amchur powder & regular white salt.
- Saute all the dry spices on low flame till it turns aromatic and slightly brown in colour. Make sure to saute on low flame to prevent the masala from burning from the bottom.
- Then, add ¼ cup frozen green peas and saute for 2 to 3 minutes on low flame. If you are using fresh green peas, then make sure to boil it before using it for samosa stuffing.
- Now, add 5 boiled & mashed potatoes. I have pressure cooked the potatoes for 5 whistles.
- Mash and saute the potatoes with the spices on low flame till all the ingredients are combined well.
- Samosa stuffing is ready and let it cool down completely before stuffing it in the samosas.
Rolling samosa sheets, Folding & stuffing samosa:
- After 20 to 25 minutes, lightly knead the dough again for 4 to 5 minutes.
- Divide the dough into 5 equal portions.
- Take 1 portion and roll with your palms to form a smooth ball.
- Roll the dough ball with the rolling pin in an oval shape. Keeping the thickness not too thin nor too thick. Kind of semi-thick sheet.
- Cut the rolled sheet horizontally in 2 equal portions with the knife or pizza cutter.
- Now, take 1 cut portion and rub the straight side of pastry with some water with your fingertip.
- Now, join both the ends to form a cone shape. Gently press the edges to seal it properly.
- Stuff 1 to 2 tbsp of aloo masala stuffing in the samosa cone.
- Again rub some water with your fingertips on the round circumference of the cone.
- Now comes the most important part, pinch a part from behind and form a pleat shape. This will create a backbone for samosa, helping it to stand.
- Finally, close & seal the corners by pressing it gently. And your samosas are ready in perfect shape ready to be fried.
- Similarly, make the rest of samosas and keep it covered with a moist kitchen towel.
Frying samosas:
- Firstly, heat the oil for frying samosas on medium flame. Oil should be moderately hot and not smoking hot. Smoking hot oil will make the samosas very hard crisp from outside leaving uncooked from inside.
When the oil is moderately hot, slide 3 to 4 samosas at a time in the kadhai. The flame should be on low-medium.
You can alternatively bake the samosas in preheated oven for 30 to 35 minutes on 180° C.
- Stir occasionally with the slotted spoon and flip and fry from both the sides evenly.
- Fry for 12 to 14 mins, until the outer layer of samosas, turn golden brown and crisp.
- When it’s done, drain the samosas and place it on a kitchen towel.
- Similarly, fry the remaining samosas in batches on low flame.
- Finally, Serve and Enjoy the hot or warm Punjabi aloo samosa with green coriander chutney, tamarind chutney, tomato ketchup for kids, fried and salted green chillies for adults.
Important tips for making a recipe for Khasta samosa:
- Use ghee instead of oil while kneading the dough. This will make the moyan perfect and will make the crust rich in flavours.
- Give special attention while kneading the dough. It should be tough and firm. Make sure to let it rest for at least 15 20 mins before rolling samosa sheets.
- Adjust the spices according to your taste varying from less spicy to spicier.
- Make sure the oil is moderate hot while frying, this will cook the samosas from inside while making the outer layer crisp and crunchy. Also, super hot or smoky hot oil will lead to air pockets on samosa crust.
- Thin samosa sheets can result in soft crust making it soggy when cools down. Too thick sheets will take more time for frying making it harder to chew.
- Serve and enjoy the hot or warm Punjabi aloo samosa with green coriander chutney, tamarind chutney, tomato ketchup for kids, fried and salted green chillies for adults.
Finally, I would like to share my other veg Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Very simple and easy steps. Worth putting so much effort if it turns out like this.
Thanks a lot, Meghna! I am glad you loved the recipe.
Potato filling looks tasty. I will definately try this khasta samosa!
Nice recipe. Is there an option to bake instead of deep frying?
I prefer baking so asking does it make a difference ?
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.