Samosa recipe | Punjabi Samosa | Aloo Samosa recipe
Samosa recipe | Punjabi Samosa | Aloo Samosa recipe with step by step pictures and instructions. Learn how to make Punjabi aloo samosas. Samosas are one of the most enjoyed tea time snack. It is one of the most popular street food. We can find shops selling samosa in all places. They mostly use potato as stuffing. But we can add any stuffing of our choice and make samosa. I have fond memories of my dad getting these from local shops during childhood and they make the best samosa. My mom used to make it in home once in a while.
My husband is big fan of samosa. So I make different types of samosa each time. I have used only potatoes for this stuffing. I usually use green peas along with potato. This time I didn’t have them in stock. Rub the oil/ghee with flour nicely to get crispy and flaky outer layer. I read that we should fry in low flame to prevent air bubbles while frying samosas. I never mind having them as it doesn’t affect the taste or texture. Samosa dough should be tight and firm to prevent air bubbles too. You can bake the samosas in oven too instead of deep frying for healthy option. You can use leftover samosas to make Samosa Channa Chat.
Do try and let me know your feedback. You can also try the below recipes
How to make Samosa in home with step by step pictures
Take Maida, salt and ajwain in a bowl and mix.
Add oil/ghee to it and mix so it looks like crumbs
Add water and knead to smooth stiff dough. Dough should be tight.
Cover and keep aside till we prepare the filling.
Boil potatoes in cooker for two whistles
Peel the skin of potatoes
Mash the potatoes slightly.
Heat oil and add cumin seeds.
Once it browns add ginger garlic paste and saute nicely. Then add the potatoes and saute for one minute.
Now add red chilli powder, turmeric powder, garam masala, cumin powder and salt
Saute nicely for 5-10 minutes till everything is combined add coriander and mint leaves
Mix nicely and switch off the flame
Now the potato stuffing is ready.
Take one small round ball of the dough and flatten them
Roll it as round neither too thick nor too thin
Cut them as semi circle
Take one half of semi circle and apply water on the sides and bring too edges together so it looks like a triangle.
Fill the potato stuffing
Seal the edges and press them so it is tightly sealed
Repeat the same for rest of the dough
Heat oil in pan
Fry the samosas in medium flame stirring till it is golden
Drain them in kitchen tissue.