Samosa Recipe | Punjabi Aloo Samosa
Samosas are flaky, golden pastries with a spiced potato filling. Deep-fry them the classic way or air-fry or bake for a healthier version.
Recipe Info
Nutrition
Calories: 284kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Fiber: 3g
Equipment
Ingredients For Samosa Recipe | Punjabi Aloo Samosa
For the Pastry
- 2 Cups All Purpose Flour (Maida)
- 1 Teaspoon Ajwain (Carom Seeds)
- 2 Tablespoon Ghee (Clarified Butter)
- 1 Teaspoon Salt
For the Stuffing
- 3 Medium Sized Potato
- 1 Cup Green Peas (Matar)
- 2 Inch Piece of Ginger
- 1-2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Teaspoon Fennel Seeds (Saunf) optional
- 1/2 Teaspoon Crushed Anardana optional
- 1 Teaspoon Salt
- 1 Tablespoon Cooking Oil
For frying
- 2 Cups Cooking Oil
Step By Step Instructions for Samosa Recipe | Punjabi Aloo Samosa
Preparing the pastry
- Combine all purpose flour (maida), salt and carom seeds (ajwain) in a bowl.2 Cups All Purpose Flour (Maida), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt
- Add ghee or oil to the flour.2 Tablespoon Ghee (Clarified Butter)
- Mix the ghee with the flour rubbing it between both hands to coat the flour completely. The texture of the coated flour should resemble breadcrumbs and it should be able to hold it's shape when you press it in your hands.
- Add around 1/2 cup of water to the dough slowly and knead to make a firm stiff dough. Brush with a thin layer of oil and let it rest covered for 20-30 mins.
Preparing the stuffing
- Heat oil in a pan on medium heat and add cumin seeds (jeera) and heeng (asafoetida). Roast for 30 seconds till they start to splutter.1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil
- Add grated ginger and finely chopped green chillies to the pan. Fry for 30-60 seconds.2 Inch Piece of Ginger, 1-2 Green Chillies
- Then add green peas to the pan. You can add fresh boiled peas or frozen peas.1 Cup Green Peas (Matar)
- Add turmeric powder, red chilli powder, coriander powder, garam masala, dry mango powder (amchur) and salt. I have also added some fennel seeds and crushed anardana, but they are optional1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1 Teaspoon Amchur (Dry Mango Powder), 1/2 Teaspoon Fennel Seeds (Saunf), 1/2 Teaspoon Crushed Anardana, 1 Teaspoon Salt
- Mash the boiled potatoes coarsely and add them to the pan.3 Medium Sized Potato
- Stir to mix all the ingredients well. Set the prepared stuffing aside.
Preparing the samosas
- Divide the dough into lemon sized balls.
- Flatten it to a disk with the help of a rolling pin. The disc should not be too thick.
- Then cut the disc into two semi circles with a knife.
- Brush a little water on the edges of the pastry. This will help the dough stick together.
- Fold the semicircle to make a hollow cone and lightly pinch the 2 edges to join.
- Hold the cone in your hand as shown.
- Stuff the samosas with around 2 spoons of the potato and peas filling, gently pressing to leave no air pockets. Leave half an inch of space at the edges.
- Seal the edges of the samosa by pinching it between your fingers. Prepare all the samosas this way. Keep them covered with a damp cloth to prevent them from drying while making.
Deep-frying the samosas
- Heat oil in a pan at low-medium heat and gently drop the samosas in the hot oil in batches.
- Fry them for 8-10 minutes or till they are golden and crispy. Then take them out and drain them on an absorbent paper.
Baking the samosas in oven
- Line a tray with foil and brush it with oil. Then arrange the samosas on the tray so that they are not touching and brush them with some oil as well.
- Bake at 375℉ or 190℃ for 30-35 minutes, till they are crispy and golden brown. Flip them halfway through while baking for even baking.
Air-frying the samosas
- Place the samosas in an air fryer basket and brush them with some oil. Do not overcrowd the basket.
- Air fry them at 375℉ or 190℃ for 15-18 minutes or till crispy. Flip them in between at around 10 minutes to cook them evenly.
- Samosas are ready. Serve them piping hot along with mint chutney, coriander chutney or tamarind chutney.
