samosa recipe | how to make samosa | aloo samosa

samosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with detailed photo and video recipe. an ultra-popular deep fried snack recipe made with spiced potatoes and plain flour. it is a popular entree, appetizers or even as a street food snack with an extension as chaat recipe to it. as a snack, it can be consumed as it with wide a range of chutney recipes like dahi chutney, imli chutney & green chutney.

samosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with step by step photo and video recipe. there are myriad deep fried snack recipes across indian cuisine, but samosa is an undisputed king of it. there are different types or extension recipe to the traditional potato stuffed samosa. but this recipe post sticks back to the traditional punjabi aloo stuffed deep fried samosa recipe.

as i mentioned previously, there are hundreds of ways to make deep fried punjabi samosa recipe across india. the variation mainly depends upon the stuffing, covering, shape and also how it is cooked. the mother of all these variations is the traditional one where, spiced and mashed potatoes are used to stuff inside a cone, made from plain flour dough. as matter of fact, preparing this cone shape can be tricky and can also be overwhelming for many cooks. while the aloo stuffing preparation can take hardly few minutes as it no brainer, but shaping the samosa can take a while to master it. in this recipe post and also in the video, i have dedicated a lot of time explaining the tricks and steps on shaping it. hence i recommend to focus more interest on it and feel confident about the same.

furthermore, i would like to add some tips and suggestions for a crispy, flaky and tasty samosa recipe. firstly, the dough for this recipe is very critical. i have added oil to the flour and have kneaded it roughly for about 10 minutes. also, the dough is very tight as compared to roti or chapathi dough and also you need to feel flaky while kneading it. secondly, the other important tip is to make the stuffing well ahead in advance. it has to cool down and should not be warm as you may find it difficult to shape it. lastly, if you are not able to shape it in a cone shape then do not worry and there is a fallback option. you can shape it like karanji or half-moon shape and deep fry it till crisp. also deep fry these in a low medium flame till it becomes crisp and hard.

finally, i request you to check my other indian snacks recipes collection with this post of samosa recipe. it includes recipes like vada pav, aloo pakora, paneer pakoda, paneer popcorn, aloo nuggets, gobi 65, mushroom pakora and mysore bonda recipe. in addition, do visit my other related recipes collection like,

• street food recipes collection
• chaat recipes collection
• breakfast recipes collection

samosa video recipe:

recipe card for aloo samosa:

how to make samosa with step by step photo:

samosa dough preparation:

1. firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta.
   
2. add ¼ tsp ajwain, ½ tsp salt and mix well.
   
3. now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make samosa flaky.
   
4. crumble and mix well making sure the dough holds shape.
   
5. add ½ water and start to knead the dough.
   
6. knead to tight dough adding water as required.
   
7. grease the dough with oil, cover and rest for 20 minutes.
   

samosa stuffing preparation:

1. firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing.
   
2. also, add 1 inch ginger and 1 chilli.
   
3. now add ½ cup peas and saute for 2 minutes. i have used frozen peas here. if you using soaked peas then make sure to boil.
   
4. additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt.
   
5. saute on low flame until spices turn aromatic.
   
6. further, add 4 boiled and mashed potato. i have pressure cooked potato for 5 whistles.
   
7. mash and mix well until the spices are well combined.
   
8. now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander.
   
9. mix well, samosa stuffing is ready. allow to cool completely.
   

shaping, folding and stuffing samosa:

1. after 20 minutes, knead the dough slightly again.
   
2. pinch a ball sized dough and grease with oil.
   
3. roll the dough into oval shape.
   
4. now cut it horizontally, diving into 2 equal portions using a knife.
   
5. grease with water and make a cone. gently press so that it seals properly.
   
6. stuff 2 tbsp of prepared samosa masala into the cone.
   
7. grease little water on the edges.
   
8. pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
   
9. now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
   

frying samosa:

1. firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame. you can alternatively preheat and bake at 180 degree celcius for 40 minutes.
   
2. stir occasionally, frying the samosa on low flame for at least 15 minutes.
   
3. once the aloo samosa turns golden and crisp, drain off over kitchen paper.
   
4. finally, enjoy aloo samosa with green chutney and tamarind chutney.
   

notes:

• firstly, you can add ghee in place of oil while kneading the dough for rich flavour.
• also, add paneer or vegetables of your choice to the stuffing.
• additionally, fry on low flame else the crust of samosa will not turn flaky.
• finally, samosa recipe tastes great when prepared slightly spicy and flaky.