Aloo samosa is one of the best samosas out there, a flaky and crispy pastry, and although only oil is used to make the pastry dough, it tastes rich and buttery. Filled with boiled potato and a blend of warm spices, this is the perfect snack when paired with cup of hot chai.
This is definitely the best Indian Punjabi samosa you’ll every make at home!
What is aloo samosa?
Aloo samosa is an Indian Snack made of a dough that’s rolled out and then filled with a mixture of boiled potato and spices. You then seal the edges of the rolled-out dough and deep fry it.
There are different versions of samosas out there with so many variations in stuffing and you can even make it healthier by baking this samosa. I’m sure you like it. Samosa is a popular snack in India but found its way to different countries around the world.
When it’s freezing outside,it’s like your soul needs something warm.And so we spent this evening by enjoying a warm cup of tea along with a plateful of hot potato-peas Samosas.
Its our favorite cold-weather snacks that beats the winter mopes and that won’t leave you hungry and definitely satisfies the cravings.
Don’t miss to reap the benefits of seasonal veggies while its lasts. So these samosas are prepared with fresh produce that grown and sold by local farmers here.
Punjabi Aloo Samosa Recipe
1.5 cup of All Purpose Flour / Maida
1 tsp Ajwain
3 tbsp Cooking oil
1 tsp Salt
7 tbsp of water
5 medium sized boiled potatoes
1/4 cup green peas, fresh or frozen
1 tbsp of cooking oil
2 green chillies, finely chopped
1 tsp ginger-garlic paste
1 tsp coriander seeds,crushed
pinch of Hing
1/2 tsp Garam Masala
1/2 tsp Chilli powder
1/4 tsp Turmeric powder
Salt as required
1 tbsp coriander leaves,finely chopped
To Make Dough:
- To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
- Add the oil and then rub the flour with the your fingers until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes.
- Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
- Now, start adding water, little by little and mix to form a stiff dough.
- Cover the dough with a moist cloth and let it rest for 40 minutes.
To Make Stuffing:
- Pressure cook the potatoes for 2 whistles on high heat with natural pressure release.
- Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add crushed coriander seeds.
- Let the seeds sizzle for few seconds and then add the ginger-garlic paste, green chili and hing. Cook for 1 minute.
- Add the boiled & mashed potatoes and green peas to the pan. Mix everything together.
- Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Finally add the coriander leaves and remove pan from heat and let the filling cool down a bit.
To Make Samosa:
- Once the dough has rested, give it a quick knead and then divide the dough into 6 equal parts .
- Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
- Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts as semi-circle.
- Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.
- Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
- Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
- Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate.Then pinch the edges and seal the samosa.
- Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 12 samosas.
- Now heat oil in a kadai on low heat and drop the shaped samosas into the oil.
- Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
- Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara