Punjabi Samosa Recipe, How to make aloo samosa with video

Punjabi Samosa recipe with video

Punjabi Samosa recipe is an appetizing snack prepared with pastry sheet and delicious stuffing of potatoes, peas and spices. This samosa is also known aloo (potato) samosa. I had relished these delicious Punjabi samosa a lot during my school days. Whenever I have a Indian street style samosa with a cup of tea, I feel it is one of the best food combination in the world. Also having these samosa with spicy sweet tamarind chutney is just awesome. You can also prepare a Samosa chaat. I think most Indian readers can relate to my words.

I have had tried these Punjabi samosa recipe many times and after so many attempts I was able to prepare this perfect Punjabi samosa recipe. In the end of the recipe, I have listed some key learnings from my attempts to make perfect samosa.

Today I am sharing the authentic and traditional restaurant style samosa recipe. Let’s see the recipe !!

There are some other snack recipe available on the blog. Aloo tikki chole, Corn Chaat Recipe and Khandvi Recipe With Step By Step Pictures

Ingredients

For Samosa pastry

1 cup all purpose flour (Maida)
½  teaspoon carom seeds (Ajwain)
¼ teaspoon salt as required
2 ½  tablespoon butter or ghee
3 tablespoon cold water
oil for deep frying. (I used olive oil however any edible oil can be used)

For Samosa stuffing

2 medium-sized potatoes cut into small pieces (baking potatoes are recommended)
¼ teaspoon cumin seeds
¼ teaspoon red chili powder or 1 green chili (adjust as per taste)
a pinch of asafoetida
½  cup green peas, fresh or frozen
½  teaspoon ginger garlic paste
½ teaspoon oil
½ teaspoon dry mango powder (amchur powder)
salt as required

Whole spices to be roast and crushed

½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon dry pomegranate powder

Step by step Punjabi samosa recipe

Step 1 – Sieve the flour in a large mixing bowl. Add salt, butter or ghee and carom seeds (ajwain).
Mix well with help of your fingers. After mixing it thoroughly you may see that if you press the flour tightly it combines together and colour has changed to pale yellow from white. This is because of butter we used. It’s also called Moyen.

Step2 – Now add 2-3 tablespoon of  cold water to the mixture and start kneading to prepare the dough. Be sure that this dough should be firm enough, else samosa crust will not be flaky. Dough should not stretch at all.
Let it rest for at least 30 minutes so that gluten starts forming.
Meanwhile, in a pan dry roast whole spices on medium flame. Then take it out in a mortar and crush with pestle. If you find it difficult you can grind it in a mixer jar but I like it be crushed.

Step 3 – Place the pan on medium flame and pour 1 tablespoon of oil. Add ginger garlic paste and saute for few seconds till raw aroma go away.
Then add peas and saute. Add some cashews if you wish.

Step 4 – Add the ground or crushed spice mix which we prepared earlier in step 2. Add cut potatoes and mix.

Step 5 – Add salt and green chilies or red chilli powder. Mix it well by crushing the potatoes a little.(Don’t mash it.) Now place a frying pan or wok over low flame and pour olive oil to fry.

Step 6 –  Now let’s start making the cone. After the resting period of 30 minutes ( Step2) knead the dough again. If it is too rough to handle. Add few drops of water to make it smooth.
Pinch lemon size ball from the dough. Press it firmly to flatten it into a disc form. Roll out the dough into flat pastry sheet. It should neither be too thick nor too thin. Make a cut with a knife or a pastry cutter through the center of the pastry and cut in two halves.

Step 7 – On the straight edge of the sliced pastry, apply some water with the finger tips. Here water acts as glue. Join the ends bringing the watered edge on top of the plain edge to give a cone shape.

Step 8 – Make a small fold to shorten the circumference of the top of pastry cone.  Fill the stuffing in cone, apply some water with fingertips on the round cone circumference and press both the edges to seal the samosa.

Step 9 – Stretch the lower edge and make it sit on a plate. This makes samosa to hold their shape. Make all the samosa and cover them with a cloth. Let them rest for 20 min. Here resting time is important because air drying reduces the chance of formation of air bubbles on crust of samosa.

Now fry the samosa on medium heat in the oil heated in Step5.
Stir it continuously so that they cook evenly. After 5-7 minutes of frying, turn the flame to low and let the samosa cook for another 13- 15 minutes. Cooking timings may vary depending upon the type of cooking burner and utensils used.

Take out the hot samosas on a paper towel. Serve them hot with sweet tamarind chutney and green chutney or a cup of tea.

Important points to follow to get perfect Punjabi samosa recipe

Flour and Butter ratio for samosa
While making pastry for samosa, always use butter or ghee in 1:6 ratio that means add 1 cup of ghee or butter to 6 cups of flour.  Adding the butter to the flour is known as moyen. To get perfect flaky crust the secret lies in moyen. Correct amount of moyen is must.

Kneading
It is very important to knead flour really hard and use as less water as much possible otherwise moisture will make the crust bubbly.

Filling samosa
In the stuffing potatoes I have used are baking potatoes ,you can use any variety but make sure that potatoes don’t get totally mashed because we want them to in medium – sized chunks or something like crushed roughly with fingers.

Deep frying samosa
Frying the samosa needs patience. Never fry samosas in hot oil – that’s the golden rule. Samosas should be fried in warm oil. Always fry samosas in slow to medium warm oil. Is samosa are fried in hot oil then you would see small bubbles on the crust of samosa pastry.
In beginning, flame should be at medium heat but after 5-7 min turn the flame to low heat. Cooking the samosa on low heat make them crispy and flaky.

After following above steps and points, I hope you can also make this Punjabi aloo samosa.

Recipe card – Punjabi Samosa Recipe

5 from 1 vote

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Punjabi Samosa Recipe, How to make Samosa | Vegetable Samosa Recipe With Video

Prep Time

1 hr

Cook Time

20 mins

Total Time

1 hr 20 mins

 

Punjabi samosa is an appetizing snack prepared with pastry sheet with delicious stuffing of potatoes, peas and spices. This samosa is also known aloo samosa. Hope you like this Punjabi samosa recipe.

Course: Snacks, Starter

Cuisine: North Indian, Punjabi

Servings: 7

Author: Rachna's Kitchen

Ingredients

• For Samosa pastry
• 1 cup all purpose flour Maida
• ½ teaspoon carom seeds Ajwain
• ¼ teaspoon salt as required
• 2 ½ tablespoon butter or ghee
• 3 tablespoon cold water
• oil for deep frying
• For Samosa stuffing
• 2 medium-sized potatoes cut into small pieces baking potatoes are recommended
• ¼ teaspoon cumin seeds
• ¼ teaspoon red chili powder or 1 green chili adjust as per taste
• a pinch of asafoetida
• ½ cup green peas fresh or frozen
• ½ teaspoon ginger garlic paste
• ½ teaspoon oil
• ½ teaspoon dry mango powder amchur powder
• salt as required
• Whole spices to be roast and crushed
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dry pomegranate powder

Instructions

1. Preparing samosa pastry
2. Sieve the flour in a large mixing bowl. Add salt, butter or ghee and carom seeds (ajwain).
3. Mix well with help of your fingers. After mixing it thoroughly you may see that if you press the flour tightly it combines together and colour has changed to pale yellow from white. This is because of butter we used. It's also called Moyen.
4. Now add 2-3 tablespoon of cold water to the mixture and start kneading to prepare the dough. Be sure that this dough should be firm enough, else samosa crust will not be flaky. Dough should not stretch at all.
5. Let it rest for at least 30 minutes so that gluten starts forming.
6. For samosa filling
7. Meanwhile, in a pan dry roast whole spices on medium flame. Then take it out in a mortar and crush with pestle. If you find it difficult you can grind it in a mixer jar but I like it be crushed.
8. Place the pan on medium flame and pour 1 tablespoon of oil. Add ginger garlic paste and saute for few seconds till raw aroma go away.
9. Then add peas and saute. Add some cashews if you wish.
10. Add the ground or crushed spice mix which we prepared earlier in step 2. Add cut potatoes and mix.
11. Add salt and green chilies or red chilli powder. Mix it well by crushing the potatoes a little.(Don't mash it.) Now place a frying pan or wok over low flame and pour olive oil to fry.
12. How to fold samosa
13. Now let's start making the cone. After the resting period of 30 minutes ( Step2) knead the dough again. If it is too rough to handle. Add few drops of water to make it smooth.
14. Pinch lemon size ball from the dough. Press it firmly to flatten it into a disc form. Roll out the dough into flat pastry sheet. It should neither be too thick nor too thin. Make a cut with a knife or a pastry cutter through the center of the pastry and cut in two halves.
15. On the straight edge of the sliced pastry, apply some water with the finger tips. Here water acts as glue. Join the ends bringing the watered edge on top of the plain edge to give a cone shape.
16. Make a small fold to shorten the circumference of the top of pastry cone. Fill the stuffing in cone, apply some water with fingertips on the round cone circumference and press both the edges to seal the samosa.
17. Stretch the lower edge and make it sit on a plate. This makes samosa to hold their shape. Make all the samosa and cover them with a cloth. Let them rest for 20 min. Here resting time is important because air drying reduces the chance of formation of air bubbles on crust of samosa.
18. Deep frying samosa
19. Now fry the samosa on medium heat in the oil heated in Step5.
20. Stir it continuously so that they cook evenly. After 5-7 minutes of frying, turn the flame to low and let the samosa cook for another 13- 15 minutes. Cooking timings may vary depending upon the type of cooking burner and utensils used.
21. Take out the hot samosas on a paper towel. Serve them hot withsweet tamarind chutneyand green chutneyor a cup of tea.