Party Punjabi Samosa you heard it right , this method doesn’t need any double fry techniques to keep the samosas crispy. But sharing some secrets that I learnt while I did this samosas in large quantity for a potluck last year. It was 70 plus samosas and the leftover dough I kept in the refrigerator for later use. The very next day half of the dough and filling went in to deep fry (the dough turned super stiff after refrigerating) and the remaining baked as Party Samosa Cups (refer below picture) for the kids. Kids like both fried and baked versions so make it often, that’s how I recorded video of samosa making and sharing it here in my space. One main secret for the crispy and flaky samosa lies in the very stiff dough. Few more tips and secrets continues in the detailed post below 🙂

For the Potato Filling

Boiled Potatoes – 3 Large Size
Optional Frozen Green Peas and Corn – 1/4 Cup
Red Chili Powder – 2 tsp or more
Garam Masala Powder – 1 tsp
Ginger Garlic and Green Chili Paste – 1 Tbsp
Chat Masala Or Amchur Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Optional Black Salt – 1/4 tsp
Cumin Seeds – 1/4 tsp To Splutter
Whole Dhaniya /Coriander Seeds – 1/4 tsp
Chopped Onion – 3/4 Cup
Lemon Juice – From Half Lemon
Chopped Coriander Leaves – Few (I skip since kids hesitate it)

How to make the Potato Filling

Boil the potatoes in pressure cooker for two hisses with necessary water.
Chop it to cubes and take a small portion and mash it well.
Heat oil in a pan/kadai, when it is hot splutter cumin seeds.
Add whole dhaniya, ginger garlic chili paste saute a while then add chopped onions.
Later add all the masala powders, salt and then optional frozen veggies.
Let it cook for 2 minutes then add cubed and mashed potatoes to the mixture.
Finally remove it from the flame and add lemon juice, let it cool before stuff in the samosas.

For the Onion Poha Filling

At last moment Ileft with dough and no potato filling, so I made this quick fix filling to use the leftover dough.

Thinly sliced 1/2 Cup Onion + 1/2 Cup Poha + 1 tsp Red Chili Powder and salt. to fill 4 decadent samosas as shown below.

Ingredients for the Party Punjabi Samosa

APF/Maida – 2 Cups
Carom seeds/Ajwain- 1/2 tsp
Ghee – 2.5 Tbsp
Cold Water to make a very stiff dough
Salt – 1 tsp or As Needed
Pre-made Filling – As Needed

Learn to make Crispy Punjabi Samosa

In a mixing bowl take Flour, Carom seeds and salt and mix it .
Now add melted ghee and rub it well with your fingers, it looks crumble as shown in the video.
Then sprinkle cold water and make a very stiff dough as shown in the video.
You can use electric food processor like Kitchen aid for large quantities I did so for 9 cups of flour 🙂
Cracks are fine in the dough and even dry flour here and there is absolutely fine.
Cover the dough with cling wrap or lid and keep aside to rest for at least 30 minutes.
Meanwhile you can prepare the filling or you can make the filling a day ahead and refrigerate till use.
Also you can prepare the dough a day ahead of time and keep in refrigerator covered tightly.
Use it within 3 days.
I give you my secret, if they stay in fridge at least for a day, it gives good color and crispy samosas.
This idea always worked well for me when I do more in quantity.
Next day before 2 hours of rolling keep the dough and samosa filling to room temperature.

Assembling the Samosa

For step wise picture of samosa making please refer my another Samosa Post HERE.
Feel free you use any filling.
Take a small portion of dough and roll in to circle.
Use any lid and trim to perfect circle.
Divide in to half vertically, roll one half as cone by sealing the edges with water.
Don’t exactly seal on the edges of the dough give some space by overlapping one over other.
Because while cooking they bulges and seals come off.
Add scoop of potato mixture in to the shaped cone.
Use spoon to fill the space inside the cone.
Give enough space in the top to fold them, again use water to seal it perfect.
Now arrange them on a plate with two edged triangle facing down.
Once done with all dough do bake at 350 F for 20 – 22 minutes by spraying oil over it or fry them in batches in the hot oil.
For the samosas the oil temperature should be hot while adding it later reduce to medium to get the perfect crispy inner layers.
Enjoy with green coriander chutney and tea or pack it for the party 🙂 , look at the crispiness below.

How to pack the fried samosas for the party

Once done with frying use the cool rack that we use for cooling cakes as shown below, this way the samosas remains crispy for a longer time.

Let them cool completely before packing it.
Cooling takes a little more time compared to other snacks.
Arrange them on a paper towel placed foil/ tray.
They remains crispy and can be served as it is.
Also you can warm in the oven at 250 F for 5 minutes before serving.
By mistake if you cover the hot samosas they turn soggy.

Video Tutorial

Recipe Card

Author: Sangeetha Priya

Ingredients