This recipe of traditional Punjabi Aloo Samosa is the most popular deep fried snack recipe made with spiced potatoes and plain flour. It is basically a pastry-like crust which is filled with savory spicy potatoes and peas stuffing. It is the flakiest and delicious snack, which can be served as tea-time snack, starter or as an appetizer. The tips and tricks in this recipe will help you to make perfect and best Punjabi Samosa from scratch without facing any difficulty. Here is the recipe with all tips and step by step instructions and pictures.
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.
0 servings
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