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Samosa Recipe Punjabi, How To Make Samosa | Aloo Samosa Recipe

A popular street food snack recipe made out of maida dough in a cone shaped with aloo filling inside...
4 from 4 votes
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Course: Indian Snacks
Cuisine: North Indian
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 2
Calories: 340kcal
Author: Asiya

Ingredients

For the filling:

  • 1 tbsp oil
  • 1 tsp cumin seeds/jeera
  • 4 medium size potatoes boiled, peeled and mashed
  • 1/2 cup boiled green peas/matar
  • salt - to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tbsp freshly chopped coriander leaves
  • half lemon - juice extracted
  • very finely chopped green chillies optional

For the samosa dough:

  • 2 cups maida/all purpose flour
  • 2 tbsp ghee/clarified butter
  • 1 tsp ajwain/carom seeds
  • salt - to taste
  • water to knead the dough

Other ingredients:

  • Oil for deep frying

Instructions

For the dough:

  • In a bowl, add maida/all purpose flour.
  • Into it, add salt, add ajwain/carom seeds.
  • Add ghee and mix up the ghee with the flour well.
  • Add water gradually and knead it to form a smooth and soft dough.
  • Cover and rest the dough aside for 20 minutes.

For the filling:

  • Firstly, take a wok, add oil and heat it.
  • Into it, add cumin seeds and let them splutter.
  • Add mashed aloo into it, add salt, red chilli powder, turmeric powder, saute for few seconds.
  • Add boiled peas/matar into it, mix up well and cook for 1 or two minutes.
  • Add some freshly chopped coriander leaves.
  • Sprinkle lemon extracted juice all over the filling.
  • Mix up the stuffing well.
  • The stuffing is ready to be filled into the samosa.

Making of the samosa(Shown in the video below):

  • Take a medium portion of the dough and make a round ball with it.
  • Dust some flour on the rolling pin and flatten the dough like a chapathi as shown in the video.
  • Cut the chapathi exactly into two halves.
  • Take each half, apply water at the edges of the samosa.
  • Make a cone shape, stuff the aloo matar stuffing.
  • Seal it properly.
  • Heat oil in a wok.
  • Drop the samosas carefully in oil.
  • Put the flame on low and deep fry them until they turn golden red on all sides.
  • Take them out from oil and place them on a tissue paper.
  • Serve hot with ketchup or dip or tea!!!

Notes

1.Always deep frying on low flame makes the samosa cook perfectly from inside as well.
2.Frying on high flame keeps the samosa dough raw from inside and it is burnt from outside which is not so good in taste.
3.Here in the stuffing, very finely chopped green chillies, roasted coriander powder too can be added for more flavors.
4.Other stuffings such as keema stuffing, vegetable stuffing too can be made.

Nutrition

Calories: 340kcal