Punjabi Aloo Samosa

Do you think making samosa like halawai’s shop is impossible to make then note this date down. Because it is about to change. I am going to share secret recipe of the perfect punjabi aloo samosa recipe which will give you perfect bubble free and pocket free samosa skin with crispy layer of outside with flakiness and super tasty filling inside it. Follow exact steps and procedure to get perfect result of samosa.

Ingredients

  • Oil – 1 TBS
  • Cumin seeds – 1/2 TSP
  • Crushed coriander seeds – 1 TSP
  • Asefetida – 1/4 TSP
  • Thai green chilies – 2
  • Crushed ginger – 1 TSP
  • Cashew – 1 TBS
  • Curry leaves – 7
  • Green peas – 1 Cup
  • Turmeric powder – 1/2 TSP
  • Coriender cumin powder – 1 TSP
  • Garam masala – 1 TSP
  • Punjabi garam masala – 1/2 TSP
  • Salt – As per the taste
  • Red chili power – 1/2 TSP
  • Dry mango powder – 1 TSP
  • All purpose flour – 1/2 Cup
  • Carom seeds – 1/4 TSP
  • Salt – As per taste
  • Water – 1/8 Cup
  • Samosa patti – As much you need

Method

  • Heat oil in pan and add cumin seeds, crushed coriander seeds and sauce it for 30 seconds.
  • Now add asafetida, finely chopped thai green chilies, crushed ginger, cashew and curry leaves and sauce it until cashew got golden color.
  • Now it’s time to add frozen green peas, I soaked in hot water for 15minutes.
  • And cook it for 2minutes with covered pan once you mix it well.
  • Now add turmeric powder, coriander cumin powder, garam masala, punjabi garam masala, salt as per the taste, red chili power, dry mango powder.
  • You can substitute dry mango powder with pomegranate powder.
  • Now mix everything well and let spices cook for about minute.
  • Now add 4 boiled potatoes which i peeled and mash after they completely cool down.
  • Mashing it after they completely cool down helps to prevent mushiness in stuffing and you can see crumbly texture of potatoes in stuffing which is key point in samosa stuffing.
  • Cook stuffing for final two minutes.
  • Add cilantro at end and let it cool down completely.
  • Now lets knead dough for samosa.
  • Add all purpose flour to bowl following by carom seeds, salt as per taste and 1 1/2tbs oil.
  • I am also using ready made samosa patti for samosa, that’s why I am kneaded small amount of dough but if you are only using traditional method then triple amount of ingredients and knead dough.
  • Mix everything until well combine.
  • Make sure to add enough oil. Hold flour into your hands when its holding in shape, its perfect amount of oil you have added.
  • But if it is falling apart then you need to add more oil to flour.
  • Now add 1/8cup of water and knead hard dough out of it.
  • Make sure to knead hard dough with enough oil. It will give bubble free and spotless skin to samosa.
  • After kneading dough, place dough in bowl covered by damp cloth and let it rest for 1/2 to 1 hour.
  • Again knead it for 2minutes after resting time. It will helps to create gluten in dough.
  • Now make dumplings to roll for samosa skin depending upon what size you want for samosa.
  • Roll it like chapati/tortilla bread. It has to be neither thick or thin. With medium thickness.
  • Cut it form middle and make cone shape. Use water to stick skin of it.
  • Fill potatoes stuffing inside it.
  • And again seal samosa with help of water.
  • Try to give butt shape at end. It will help samosa to stand.
  • Now lets see how to make samosa with ready made samosa patti.
  • You can find samosa pad/patti easily in indian grocery store.
  • Defrost it as per instructions on it.
  • Now take one patti and again make cone shape out of it as per I am showing in video.
  • Fill stuffing into it. Make sure to fill it tight to avoid any air bubbles in-between.
  • Oil can stuck inside air bubbles while frying and your samosa will be oily.
  • Again cover remaining layer of patti on top and give triangle shape to samosa.
  • Seal edges with help of all purpose flour(Meda) and water paste.
  • Repeat same with remaining patti.
  • Now lets fry samosa.
  • Frying plays important roll for best samosa.
  • Oil temperature should be moderate while frying. Frying on high flame ended up with result of burnt samosa skin from outside and under cook from inside.
  • Fry samosa for medium flame around 10-15 minutes while flipping them.
  • Look at spotless and bubbles free skin.
  • Take it out when skin is golden brown in color.
  • Same way fry samosa from samosa patti.
  • It will take about 10minutes to fry on medium flame.
  • Serve it hot with green and sweet chutney.

Watch Video

More recipe images