samosa recipe

Samosa Recipe – Punjabi Samosa recipe – Aloo Samosa Recipe

Samosa Recipe – Punjabi Samosa recipe – Aloo Samosa Recipe

Aloo samosa is one of most popular and favorite snack which doesn’t need any kind of introduction. Even a kid knows what a samosa is! Who won’t relish eating Samosas with crusty surface, stuffed with spicy filling? Samosas have always been a favorite. We can make them for supper or whenever some guests crowd your place.

Samosa is so popular that wherever you go, you’ll be able to find them at almost every shop. Making Aloo Samosa is not at all difficult. The combo of lip smacking, crispy and zingy samosa with tea is really irresistible. So what’s making you hold back? Get up and try making this recipe for today’s supper with these step-by-step pictures and enjoy!

Directions

Getting ready:

1.  Pressure cook the potatoes until one whistle or till they get soft.


2.  Peel the boiled potatoes and mash them finely.

Making:

3.  Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.


4.  Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.


5.  Heat 1 tsp oil in a pan and to it add ginger, green chilly and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.


6.  To it add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Stir and mix the ingredients well. Stuffing is ready.


7.  Now pinch 7-8 small to medium size balls from the dough and shape them round.


8.  Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.


9.  Then divide the poori into two equal halves and lift one part in your hands.


10.  Apply some water on the edges and fold giving it a cone shape.


11.  Stuff the cone with potato filling.


12.  Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.


13.  After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.


14.  Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.

Serving:

15.  Serve piping hot samosas with any tangy and zingy Indian dip or chutney like coriander chutney, mint chutney or sweet chutney and relish eating.

Suggestions

  • Instead of ghee you can also add oil in the refined flour.
  • You can skip dry fruits and add small paneer pieces. For that, stir fry it till they become golden brown.

4.0 from 3 reviews
Samosa Recipe - Aloo Samosa Recipe samosa recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Ghee - ¼ cup (60 grams)
  • Salt - ½ tsp (as per taste)
  • Potatoes - 400 grams (4 medium size)
  • Green peas - ½ cup (optional)
  • Cashews - 10-12 (optional)
  • Raisins - 25-30 (optional)
  • Green chilly - 2-3 (finely chopped)
  • Ginger - 1 inch long piece (grated)
  • Green coriander - 2 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Garam masala - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ¾ tsp or as per taste
  • Oil - for frying
Instructions
  1. Pressure cook the potatoes until one whistle or till they get soft.
  2. Peel the boiled potatoes and mash them finely.
  3. Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.
  4. Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.
  5. Heat 1 tsp oil in a pan and to it add ginger, green chilly and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.
  6. To it add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Stir and mix the ingredients well. Stuffing is ready.
  7. Now pinch 7-8 small to medium size balls from the dough and shape them round.
  8. Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.
  9. Then divide the poori into two equal halves and lift one part in your hands.
  10. Apply some water on the edges and fold giving it a cone shape.
  11. Stuff the cone with potato filling.
  12. Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.
  13. After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.
  14. Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.
  15. Serve piping hot samosas with any tangy and zingy Indian dip or chutney like coriander chutney, mint chutney or sweet chutney and relish eating.

 

3 thoughts on “Samosa Recipe – Punjabi Samosa recipe – Aloo Samosa Recipe”

  1. Hai nisha you are a amazing cook.
    Thanks for the lovely north indian snacks.
    I am a south indian but love north indian snacks.pl explain how to make all the masala powders which is used in dhahi pappadi chaat and sweet chutney of pani puri.
    usha ajit 2011at yahoo.co.in.
    Thank you verymuch. Eventhough I dont know Hindi much your explanation is superb and I am able to follow.God bless.

  2. Hai nisha ,superb explanation. I am a south indian and I need all the dry powders they make for dahi pappadi chaat and pani puree.
    The sweet chutney and green chutney.

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