samosa recipe | punjabi samosa recipe | aloo samosa recipe

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samosa recipe | punjabi samosa recipe | aloo samosa recipe with detailed photo and video recipes. samosa is a a popular snack served for breakfast and for evening snacks.
samosa 1punjabi samosa recipe | samosa recipe | vegetable samosa | aloo samosa with step by step photos  and video recipe. i have also shared the tips and tricks on how to fold perfectly. my husband loves samosas so i decided to prepare in home.

we usually have samosa with masala chai or masala milk and it taste great. we shall learn to prepare a perfect making of punjabi samosa / aloo samosa. always remember to deep fry the samosas to get rich taste. however if you are more concerned about diet then bake them in oven. to avoid tiny air bubble on samosas knead the dough tight enough adding ghee.

punjabi samosa

the traditional punjabi samosa / aloo samosas filling are mainly made up of potatoes and peas. however nowadays to make it more fancy we do add cashew nuts and raisins. i have also shared samosa chaat recipe.

before we dig into the worlds simplest recipe, i would like to share my other simple snack recipes, especially dhokla, sabudana khichdivada pav, masala papadgobi manchurian recipesweet potato pakoda fritters recipebread pakoda, medu vada, goli bajesajjige vadaonion pakoda recipe. also, i request you to check my other recipes collection from my website like,

punjabi samosa recipe | aloo samosa video recipe:

recipe card for samosa recipe | punjabi samosa recipe | aloo samosa:

4.8 from 5 reviews
samosa recipe | punjabi samosa recipe | aloo samosa recipe
 
Prep time
Cook time
Total time
 
easy punjabi samosa recipe | aloo samosa recipe
Author:
Recipe type: snacks
Cuisine: Indian
Serves: 8 Servings
Ingredients
for the dough:
  • 2 cup plain flour / maida
  • 1 tsp carom seeds / ajwain
  • salt to taste
  • ½ tsp sugar
  • 4-6 tsp ghee, melted
  • 5-6 tbsp water / as required
for stuffing masala:
  • 3 tsp ghee / clarified butter
  • 1 tsp cumin seeds / jeera
  • 2 boiled potato, pealed
  • ½ tsp red chili powder
  • 1 inch ginger, chopped
  • ½ tsp dried mango powder / amchur
  • ½ tsp garam masala
  • salt to taste
  • 1 tsp roasted and crushed coriander seeds
for deep frying:
  • oil for deep frying
for serving
Instructions ( 1 cup =255 ml)
for the dough:
  1. in a large mixing bowl take maida, ajwain, salt, sugar and melted ghee.
  2. now add water to knead into a stiff dough.
  3. cover and rest for 15 minutes.
for the stuffing:
  1. heat the ghee and add the cumin seeds.
  2. add chopped ginger and saute for few seconds.
  3. mash the potatoes with your hand and add to tempering.
  4. now add all the spices like chilli powder, amchur powder, garam masala and salt.
  5. now add the roasted crushed coriander seeds, mix well
  6. finally add peas and cook another 2 - 3 minutes.
shaping, stuffing the samosa:
  1. knead the dough well.
  2. roll out a portion of the dough in oval shape.
  3. now cut it horizontally, diving into 2 equal portions using a knife.
  4. grease with water and make cone.
  5. stuff a tbsp of prepared masala into the cone.
  6. pull back and fold the cone.
  7. seal tightly by pressing firmly.
frying samosas:
  1. heat the oil in a kadhai and deep-fry the samosas on a medium flame
  2. finally serve hot


somsa recipe | punjabi samosa recipe | aloo samosa step by step photo recipe:

for the dough:

  1. firstly, in a large mixing bowl take maida, ajwain, salt, sugar and melted ghee. crumble well with your hand.
    aloo samosa
  2. now add required water to knead into a stiff dough. make a tight dough.
    punjabi samosa
  3. cover the dough with a wet cloth and rest for 10 to 15 minutes.
    aloo samosa

for the stuffing:

  1. heat the ghee and add the cumin seeds. allow to splutter
    aloo samosa
  2. add chopped ginger and saute for few seconds.
    aloo samosa
  3. lightly mash the potatoes with your hand and add to tempering.
    punjabi samosa recipe | aloo samosa recipe | samosa recipe 6
  4. now add all the spices like chilli powder, amchur powder, garam masala and salt. give a good mix. do mash aloos completely.
    punjabi samosa
  5. now add the roasted crushed coriander seeds, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
    punjabi samosa
  6. finally add peas and cook another 2 – 3 minutes.
    samosa

shaping, stuffing the samosa:

  1. knead the dough well. it should not be sticky but need to be smooth and elastic. make small lemon sized balls.
    aloo samosa
  2. roll out a portion of the dough in oval shape.the size should be of palm size.
    samosa
  3. now cut it horizontally, diving into 2 equal portions using a knife.
    samosa
  4. grease with water and make cone. gently press so that it sticks properly.
    samosa
  5. stuff a tbsp of prepared masala into the cone. grease little water on the edges and seal it gently.
    samosa
  6. pull back and fold the cone. this is very important as you are creating the backbone of  which helps to stand.
    samosa
  7. seal tightly by pressing firmly.
    samosa

frying samosa:

  1. firstly, heat the oil in a kadhai and deep-fry the samosas on a medium flame
    samosa
  2. furthermore, fry for 10 minutes or till they turn golden brown in colour from both the sides.
    punjabi samosa
  3. finally, drain the samosas on a tissue paper and serve hot with green chutney and tamarind chutney.
    punjabi samosa


notes and tricks:

  • firstly, do not skip adding ghee while kneading flour. it makes samosas crunchy and avoid bubbles on the crust.
  • in addition, add the water accordingly and knead knead dough tight.
  • furthermore, don’t roll the samosa crust too thick otherwise it will take too much time to cook from inside.
  • also, don’t roll the samosa too thin, as you many not enjoy he real taste.
  • when you drop the samosas to hot oil, make sure it is not very hot. the oil should be just about to boil. as a result, samosas would be uniformly cooked.
  • also keep the stuffing of potato into chunks. also, do not mash the stuffing smooth.
  • finally, to samosa stuffing, add raisins and cashews if you prefer.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

16 COMMENTS

  1. Hello Mam, really a lovely n easy recipe to make, can u help me to understand, we can make the samosa (without frying) n keep in the fridge for how many days,thanks

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