Samosa Recipe | Punjabi Samosa | Aloo Samosa

Samosa Recipe | Punjabi Samosa | Aloo Samosa

Prep Time : 45 mins
Cook Time : 45 mins
Total Time : 1 hr 30 mins


For making samosa pastry

  • 2 cups all-purpose flour (maida), 250 grams
  • 1 teaspoon carom seeds
  • 1 teaspoon salt or add as required
  • 6 tablespoons Ghee (clarified butter), 50 grams
  • 7 to 8 tablespoons water or add as required

For cooking potato & peas

  • 3 medium-sized potatoes – 300 to 350 grams or 3 cups chopped boiled potatoes
  • ½ cup green peas – 180 grams, fresh – can use frozen peas
  • 2 cups water – for steaming

Other ingredients

  • 1 tablespoon oil – I used mustard oil. sunflower, canola, grapeseed oil can be used
  • ½ teaspoon cumin seeds
  • 1 teaspoon finely chopped ginger or 1 inch ginger
  • 2 teaspoons finely chopped green chillies or serrano peppers or 1 to 2 green chillies
  • ½ teaspoon red chili powder or cayenne pepper
  • 1 pinch asafoetida (hing) – optional
  • 1 to 2 teaspoons dry mango powder (amchur)
  • salt as required
  • 1 tablespoon chopped coriander leaves (cilantro)
  • oil for deep frying – as required, any neutral tasting oil

Whole spices to be ground

  • ½ inch cinnamon
  • 1 clove – optional
  • 3 black peppercorns
  • 1 green cardamom
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons coriander seeds


Making the samosa pastry dough

  • Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
  • With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
  • The whole mixture should clump together when joined and not fall apart.
  • Add water in parts and knead to a firm dough.
  • If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
  • Cover the dough with a moistened napkin and set aside for 30 minutes.

Making potato and peas stuffing

  • Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
  • Peel the boiled potatoes and chop them into small cubes
  • Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
  • When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
  • Heat oil in a pan. add the cumin seeds and crackle them.
  • Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
  • Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
  • Stir and sauté on a low heat for 1 to 2 minutes.
  • Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
  • Set aside the potato filling aside to cool at room temperature.

Assembling & shaping samosa

  • After resting the dough for 30 minutes, divide the dough in 6 equal pieces.
  • Take each piece and roll in your palms first to make a smooth ball.
  • Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
  • Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
  • With a brush or with your finger tips, spread some water all over the edges.
  • Join the two straight ends forming a cone shape.
  • Press the edges so that they get sealed well.
  • Stuff the prepared samosa cone with the prepared potato-peas stuffing.
  • Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
  • Press both the edges. Be sure there are no cracks.
  • Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

  • Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.
  • Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
  • Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
  • Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
  • This way fry all the samosa in batches.

Serving suggestions

  • Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.
  • They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).
  • We usually pair samosa with masala chai or ginger chai.
  • Even bread or pav (Indian bread rolls) can be served with it.
  • Whatever you serve samosa with, remember to have hot masala chai with it.

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