Punjabi Aloo Samosa is a popular Indian snack that features a crispy, deep-fried pastry filled with a flavorful potato and spice mixture. It is loved for its delicious taste and is often served with chutney or sauce. Here’s a recipe for the Best Punjabi Aloo Samosa:
Preparation time: 30 minutes
Cooking time: 20 minutes
Ready in: 50 minutes
Ingredients: For the dough:
- 2 cups all-purpose flour
- 1/4 cup ghee or vegetable oil
- 1/2 teaspoon salt
- Water, as needed
For the potato filling:
- 4 medium-sized potatoes, boiled and mashed
- 1/2 cup green peas (optional)
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust as per your spice preference)
- 1/2 teaspoon garam masala
- 1 tablespoon fresh cilantro leaves, chopped
- Salt to taste
- Vegetable oil for deep frying
Instructions:
- Prepare the dough by combining all-purpose flour, ghee or vegetable oil, and salt in a mixing bowl. Mix well until the mixture resembles bread crumbs.
- Gradually add water and knead the dough until it is firm and smooth. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- In a separate bowl, prepare the potato filling by combining mashed potatoes, green peas (if using), chopped onion, green chilies, grated ginger, cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, garam masala, cilantro leaves, and salt. Mix everything well to ensure the spices are evenly incorporated.
- Divide the dough into small lemon-sized balls. Take one ball and roll it out into a circle of about 5-6 inches in diameter.
- Cut the circle in half. Take one semicircle, wet the straight edge with water, and shape it into a cone by bringing the straight edges together and sealing them. Ensure the cone has a small opening at the top.
- Fill the cone with the potato filling, leaving a small space at the top for sealing.
- Apply water on the top edges of the cone and press them together to seal the samosa.
- Repeat the process with the remaining dough and filling to make all the samosas.
- Heat vegetable oil in a deep pan or kadai for frying. Once the oil is hot, carefully slide in the samosas in batches.
- Fry the samosas on medium heat until they turn golden brown and crispy. Ensure to flip them occasionally for even cooking.
- Once cooked, remove the samosas from the oil and drain them on a paper towel to remove excess oil.
- Serve the Punjabi Aloo Samosas hot with mint chutney, tamarind chutney, or ketchup.
Punjabi Aloo Samosas are best enjoyed fresh and hot. They make for a delightful snack or appetizer for parties, gatherings, or even as an evening snack with a hot cup of tea.
