Samosa Recipe (Classic Potato Filled Punjabi Samosa)
Discover a beloved and traditional Punjabi Samosa recipe (also known as Aloo Samosa) featuring a delectable, super flaky, and crispy crust, filled with a savory and tangy blend of potatoes and green peas. For a healthier alternative, you have the option to air-fry or bake these samosas instead of deep-frying. Enjoy the delightful flavors and textures of these samosas as a delightful snack or appetizer.
Ingredients
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 potatoes medium-sized, 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 ginger – finely chopped, or 1 inch peeled ginger
- 2 teaspoons green chillies – finely chopped or 2 tsp finely chopped 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 coriander leaves (cilantro), chopped
- oil for deep frying – as required, any neutral flavored 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
Instructions
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.
Nutrition
Calories: 175kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 205mgFiber: 1gSugar: 1gVitamin A: 75IUVitamin C: 3mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!