Aloo Samosa is a famous Indian snack in other countries as well. There are many variations of preparing Punjabi Aloo Samosa across India, the variation mainly depends upon the stuffing, covering, shape and also how it is cooked. Even I have also shared earlier few variation to this Samosa recipe like Ring Samosa Recipe, Jalidar Cutlet Samosa Recipe and Farsan Samosa Recipe. But this traditional Aloo Samosa is the most popular and my most favorite snack.
The most important stage of this traditional Samosa is its shape and I tried to explain each step in detail to give it a proper Halwai-style shape. Try this recipe and enjoy yummy and Khasta Aloo Samosa at home.
Finally, I would like you to visit and try my Snacks Recipes Collection also, which includes recipes like Onion Kachori Recipe, Masala Puri Recipe, Vada Pav Recipe, Veg Cutlet Recipe, Mix Veg Pakora Recipe, Mini dry kachori Recipe, Palak Pakora Recipe, Namakpara Recipe and more.
Also visit my Breakfast Recipes Collection and Indian Sweets Recipes Collection.
Instructions for how to make Aloo Samosa at home:
- Firstly, knead a stiff dough and prepare spicy potato stuffing for samosa by following directions as mentioned below.
- Then place one ball/peda on work surface or on the rolling board. Roll the dough into oval shape. Flatten the dough from all the corners evenly and flatten it thinly.
- Cut it horizontally from the centre, dividing into 2 equal portions using a knife.
- Grease the straight edged side with water. Fold to join the straight edged side together to form a cone.
- Now, hold the cone in your hand. Place the joined side over your thumb and other side over your fingers.
- Stuff 2 tbsp of prepared samosa masala into the cone. Pull back and create a pleat. This helps the samosa to stand once made.
- Apply water on its edges and stick the back portion with the front portion. Press to make it thinner.
- Likewise prepare all samosas and leave them to rest for half an hour to air dry.
- In the lesser heated oil, gently slide 3-4 samosas in the wok. Fry on the low flame for 5-6 minutes and do not touch them in the process.
- After frying on low flame for 5 minutes, flip them.
- Turn the flame from low to medium and fry until they appear golden and crisp.
- Punjabi Aloo Samosas are ready to serve. Enjoy them with green chutney or khatti meethi tamarind chutney.
1. Ingredients Preview.
2. Firstly, take 2 cups of all-purpose flour/ maida in a large mixing bowl. Alternatively, wheat flour/ gehun ka aata can also be used.
3. Then add 1/4 tsp carom seeds/ ajwain, 1/2 tsp salt and 1/4 cup oil to it. Crumble crumble & mix the flour until it holds the shape. Adding oil at this stage is called moyan/ moin and it's the key ingredient to make samosa flaky.
4. Add 1/2 cup of water or as required to knead a stiff/ firm dough.
5. Cover the dough with damp cloth and rest for at least 20 minutes.
6. Meanwhile, let's prepare stuffing for samosa. Heat 2 tsp oil in a pan/ kadai and add a pinch of asafoetida/ hing and 1 tsp ginger paste or grated/ finely chopped ginger to it. Sauté for a minute.
7. Then add 1 tbsp chopped cashew nuts, 1 finely chopped green chili, 1/3 cup peas to it and sauté for 2 minutes. I have used frozen peas here. If you using fresh peas then make sure to boil them before.
8. Next add 1 tsp coarsely ground coriander seeds, 1/3 tsp crushed fennel seeds, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp dried mango powder/ Amchur, 1/2 tsp garam masala,1/4 tsp mint powder and 3/4 tsp salt to it. Sauté on low flame until spices turn aromatic. You can add whole coriander seeds also if you like.
9. Add 6 boiled and mashed potatoes to it.
10. Mash and mix well until the spices are well combined. Roast while stirring it for 2 to 4 minutes. Roast the stuffing well to make it dry otherwise, samosa become soggy.
11. Finally, add finely chopped green coriander to it and mix well.
12. Samosa stuffing is ready. Let it cool completely.
13. After 20 minutes, knead the dough slightly again and smoothen the dough. Divide it into 6 to 7 even pieces. Take each piece and gently roll in your palms to make small balls/ peda.
14. Place one ball/peda on work surface or on the rolling board. Roll the dough into oval shape. Flatten the dough from all the corners evenly and flatten it thinly.
15. Cut it horizontally from the centre, dividing into 2 equal portions using a knife.
16. Grease the straight edged side with water. Fold to join the straight edged side together to form a cone as shown in the picture. Be sure to press the edges well so that they are sealed.
17. Now, hold the cone in your hand. Place the joined side over your thumb and other side over your fingers.
18. Stuff 2 tbsp of prepared samosa masala into the cone. Pull back and create a pleat. This helps the samosa to stand once made. Make sure to not over-fill to prevent the samosa from bursting during the frying process.
19. Apply water on its edges and stick the back portion with the front portion. Press to make it thinner.
20. Likewise prepare all samosas and leave them to rest for half an hour to air dry.
21. After half an hour preheat oil in the wok, the lesser heated oil is required to fry the Samosa. Gently slide 3-4 samosas in the wok. Fry on the low flame for 5-6 minutes and do not touch them in the process.
22. After frying on low flame for 5 minutes, flip them.
23. Turn the flame from low to medium and fry until they appear golden and crisp.
24. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Samosas likewise.
25. Punjabi Aloo Samosas are ready to serve. Enjoy them with green chutney or khatti meethi tamarind chutney.
Tips:
- Adding oil as Moyan helps to make the covering crispy and tasty.
- You can add ghee in place of oil as moyan for rich flavour.
- Roast the potato stuffing thoroughly so that all the moisture dries up otherwise the samosa turns soggy.
- There are three reasons for bursting the samosa during the frying process. First, if you fill more stuffing in the samosa. Second, if you won’t seal it properly after applying water on it then, it might split while frying. Third is if you flip them the ladle while frying in the beginning. Be careful for these three things to prevent the samosa from bursting during the frying process.
- To avoid the bubbles formation over it, knead the stiff dough and rest the dough for half or one hour after assembling, and don't fry in very hot oil.
- Traditional Punjabi Aloo Samosa tastes great when prepared slightly spicy and Khasta.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, take 2 cups of all-purpose flour/ maida in a large mixing bowl. Alternatively, wheat flour/ gehun ka aata can also be used.
3. Then add 1/4 tsp carom seeds/ ajwain, 1/2 tsp salt and 1/4 cup oil to it. Crumble crumble & mix the flour until it holds the shape. Adding oil at this stage is called moyan/ moin and it's the key ingredient to make samosa flaky.
4. Add 1/2 cup of water or as required to knead a stiff/ firm dough.
5. Cover the dough with damp cloth and rest for at least 20 minutes.
6. Meanwhile, let's prepare stuffing for samosa. Heat 2 tsp oil in a pan/ kadai and add a pinch of asafoetida/ hing and 1 tsp ginger paste or grated/ finely chopped ginger to it. Sauté for a minute.
7. Then add 1 tbsp chopped cashew nuts, 1 finely chopped green chili, 1/3 cup peas to it and sauté for 2 minutes. I have used frozen peas here. If you using fresh peas then make sure to boil them before.
8. Next add 1 tsp coarsely ground coriander seeds, 1/3 tsp crushed fennel seeds, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp dried mango powder/ Amchur, 1/2 tsp garam masala,1/4 tsp mint powder and 3/4 tsp salt to it. Sauté on low flame until spices turn aromatic. You can add whole coriander seeds also if you like.
9. Add 6 boiled and mashed potatoes to it.
10. Mash and mix well until the spices are well combined. Roast while stirring it for 2 to 4 minutes. Roast the stuffing well to make it dry otherwise, samosa become soggy.
11. Finally, add finely chopped green coriander to it and mix well.
12. Samosa stuffing is ready. Let it cool completely.
13. After 20 minutes, knead the dough slightly again and smoothen the dough. Divide it into 6 to 7 even pieces. Take each piece and gently roll in your palms to make small balls/ peda.
14. Place one ball/peda on work surface or on the rolling board. Roll the dough into oval shape. Flatten the dough from all the corners evenly and flatten it thinly.
15. Cut it horizontally from the centre, dividing into 2 equal portions using a knife.
16. Grease the straight edged side with water. Fold to join the straight edged side together to form a cone as shown in the picture. Be sure to press the edges well so that they are sealed.
17. Now, hold the cone in your hand. Place the joined side over your thumb and other side over your fingers.
18. Stuff 2 tbsp of prepared samosa masala into the cone. Pull back and create a pleat. This helps the samosa to stand once made. Make sure to not over-fill to prevent the samosa from bursting during the frying process.
19. Apply water on its edges and stick the back portion with the front portion. Press to make it thinner.
20. Likewise prepare all samosas and leave them to rest for half an hour to air dry.
21. After half an hour preheat oil in the wok, the lesser heated oil is required to fry the Samosa. Gently slide 3-4 samosas in the wok. Fry on the low flame for 5-6 minutes and do not touch them in the process.
22. After frying on low flame for 5 minutes, flip them.
23. Turn the flame from low to medium and fry until they appear golden and crisp.
24. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Samosas likewise.
25. Punjabi Aloo Samosas are ready to serve. Enjoy them with green chutney or khatti meethi tamarind chutney.
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