Punjabi aloo samosa recipe
Samosa is one of the super popular Indian deep fried snack or appetizer recipe which has spicy potato stuffing and flaky - crispy outer layer.
Yield: 10 Samosas
Calories: 165kcal
Materials
For making dough:
- 1 bowl Maida/ All-pupose flour
- 1 tsp Salt
- 1 tsp Ajwain/ Carom seeds
- 4 tbsp Oil for "moyan or moyen"
- Water- to knead
For aloo matar masala stuffing:
- 5 medium Potatoes boiled & mashed
- ¼ cup Green peas fresh or frozen, can be used
- 1 tbsp Roasted Cumin powder
- ½ tsp Black pepper powder
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Garam masala
- 1 tsp Kasuri methi
- 1 tsp Kala namak
- 1 tsp Amchur powder
- Regular white salt as per taste
Other Ingredients:
- Oil for frying
- 2 to 3 tbsp Water for sealing the corners of samosa
Instructions
For kneading samosa dough:
- In a large mixing bowl or in a wide plate like paraat, add maida and make an hollow space in the flour, as shown in the image below.
- Add carom seeds, salt and 4 tbsp of cooking oil in the flour. Do not skimp on using oil for kneading the dough. It is the key ingredient to achieve the flaky texture of samosa.
- Now, crumble & mix the flour and oil together. With your fingertips rub the mixture till the perfect texture of moyan is achieved.
- Crumble the flour with oil until it holds the firm shape.
- Add water in small portions and start kneading the tight dough.
- Knead a tight & firm dough by adding water as required.
- Grease the dough with oil and cover & let it rest for 20 25 mins.
For aloo matar masala stuffing:
- For aloo matar masala stuffing, heat 2 tbsp oil in a wide thick bottom kadhai.
- Add all the dry spices - Cumin powder, black pepper powder, coriander powder, red chilli powder, garam masala, kasuri methi, kala namak, amchur powder & regular white salt.
- Saute all the dry spices on low flame till it turns aromatic and slightly brown in colour. Make sure to saute on low flame to prevent the masala from burning from the bottom.
- Then, add ¼ cup frozen green peas and saute for 2 to 3 minutes on low flame. If you are using fresh green peas, then make sure to boil it before using it for samosa stuffing.
- Now, add 5 boiled & mashed potatoes. I have pressure cooked the potatoes for 5 whistles.
- Mash and saute the potatoes with the spices on low flame till all the ingredients are combined well.
- Samosa stuffing is ready and let it cool down completely before stuffing it in the samosas.
Rolling samosa sheets, Folding & stuffing samosa:
- After 20 to 25 minutes, slightly knead the dough again for 4 to 5 minutes.
- Divide the dough into 5 equal portions.
- Take 1 portion and roll with your palms to form a smooth ball.
- Roll the dough ball with the rolling pin in an oval shape. Keeping the thickness not too thin nor too thick. Kind of semi-thick sheet.
- Cut the rolled sheet horizontally in 2 equal portions with the knife or pizza cutter.
- Now, take 1 cut portion and rub the straight side of pastry with some water with your fingertip.
- Now, join both the ends to form a cone shape. Gently press the edges to seal it properly.
- Stuff 1 to 2 tbsp of aloo masala stuffing in the samosa cone.
- Again rub some water with your fingertips on the round circumference of the cone.
- Now comes the most important part, pinch a part from behind and form a pleat shape. This will create a backbone for samosa, helping it to stand.
- Finally, close & seal the corners by pressing it gently. And your samosas are ready in perfect shape ready to be fried.
- Similarly, make the rest of samosas and keep it covered with a moist kitchen towel.
Frying samosas:
- Firstly, heat the oil for frying samosas on medium flame. Oil should be moderately hot and not smoking hot. Smoking hot oil will make the samosas very hard crisp from outside leaving uncooked from inside.
- When the oil is moderately hot, slide 3 to 4 samosas at a time in the kadhai. The flame should be on low-medium. You can alternatively bake the samosas in preheated oven for 30 to 35 minutes on 180° C.
- Stir occasionally with the slotted spoon and flip and fry from both the sides evenly.
- Fry for 12 to 14 mins, until the outer layer of samosas, turn golden brown and crisp.
- When it's done, drain the samosas and place it on a kitchen towel.
- Similarly, fry the remaining samosas in batches on low flame.
- Finally, Serve and Enjoy the hot or warm Punjabi aloo samosa with green coriander chutney, tamarind chutney, tomato ketchup for kids, fried and salted green chillies for adults.