Aloo Samosa
Aloo Samosa | Punjabi Samosa
Perfect golden flaky Samosa recipe!
Aloo Samosa
Aloo Samosa | Punjabi Samosa
Perfect golden flaky Samosa recipe!
Servings Prep Time
12Samosa 30minutes
Cook Time
20minutes
Servings Prep Time
12Samosa 30minutes
Cook Time
20minutes
Ingredients
To make Samosa Pastry –
  • 1.5cups Maida/All Purpose Flour
  • 3tbsp Oil
  • 1tsp Ajwain
  • 5tbsp Water
  • Salt as needed
To make Samosa Masala –
  • 4 Medium Sized Potatoes
  • 1/4cup Fresh Green Peas
  • 1tsp Coriander Seeds
  • 1-2 Green Chillies
  • 1/2tsp Ginger Garlic Paste
  • 1/2tsp Garam Masala Powder
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Turmeric Powder
  • Generous Pinch of Asaofoetida
  • 2tsp Oil
  • Salt as needed
  • Few Stalks Fresh Coriander Leaves
Instructions
To Prepare the Samosa Masala:
  1. Boil potatoes in their jackets in a pressure cooker for a single whistle. Remove the skin and chop into small squares.
  2. In a pan, heat oil. Add coriander seeds and finely chopped green chillies along with ginger garlic paste. Fry for a few seconds.
  3. Add all spice powders – asafoetida, red chilli powder, garam masala powder, turmeric powder and fry for a few seconds.
  4. Next add chopped boiled potatoes and green peas. Add salt as needed and cook for few mins.
  5. As the masala is coated on the potatoes, gently mash them.
  6. Add finely chopped coriander leaves and remove from heat. Let it cool down completely.
To Prepare Samosa Pastry Dough:
  1. In a wide mixing bowl, add all purpose flour, salt, ajwain and oil.
  2. Mix everything together and when the flour is held together, it should form a lump.
  3. Add 1 tbsp of water at a time and knead the dough.
  4. The dough should be firm and kneaded well.
  5. Separate the dough into six equal parts.
To Make Aloo Samosa –
  1. Roll a ball of dough into a circle of 2mm thickness. It should neither be too thin nor too thick. Cut it in half.
  2. Take one half and apply water on the longer side.
  3. Fold & press the longer side edges together and form a cone.
  4. Fill a tbsp. of potato masala in the center.
  5. Brush water around the edges and seal them together. This way, the samosa would stand up straight.
  6. Prepare the rest of the samosa similarly and keep it ready.
  7. Meanwhile heat oil for deep frying. Once the oil is hot, set it on low flame. When a piece of dough is added, it should not immediately come to the top. It means the oil is too hot.
  8. Add samosa one or two at a time and slow fry on low flame for 5-6 mins.
  9. When there are no more bubbles from the oil and the samosa is golden brown, it can be removed from the oil.
To make Baked Samosa:
  1. Place prepared Samosa on a baking tray lined with parchment paper. Brush oil on the samosa.
  2. Bake at 180°C for 15-20 mins until the Samosa is crispy and golden. Wait for a couple of minutes before serving it.
To serve Aloo Samosa:
  1. Serve the samosa hot with dates tamarind sweet chutney, spicy mint coriander green chutney, chopped lemon wedges alongside a strong cup of tea or coffee.