Aloo Samosa Recipe

The most popular Indian snacks are Samosa and Pakora. There are many varieties of samosa but the most common is Aloo Samosa or also know as Punjabi Samosa. You can easily find aloo samosa anywhere in food streets to high end restaurants here in India.

The spicy potato filling wrapped in flaky pastry with added carom seeds is sure to please your taste buds and satisfy your hunger pangs. ;)
So, I am sharing my homemade punjabi aloo samosa recipe which is very easy to make and always a hit.

Aloo Samosa Recipe

Here is how to make dough to get a flaky crispy covering:

Ingredients:

• 1 cup all purpose flour
• 1 tablespoon carom seeds
• 1 teaspoons salt
• 1 teaspoon sesame seeds (optional)
• 2 tablespoons cooking oil
• Water for kneading

Mix all the dry ingredients with the help of a fork so that flour seeds and salt are well incorporated. Pour in oil and mix vigorously till the mixture resembles bread crumbs. Now add water as needed and knead stiff dough. Keep it dough ball in a bowl and wrap it with cling film and proceed to prepare the filling.

Ingredients for filling:

• 2 large potatoes
• 1 cup dried green or white peas (soaked for at least 4 hours) or fresh green peas
• 2 tablespoons of chopped parsley
• 2 inch piece of ginger
• 1 green chilli
• 1/4th teaspoon of asafetida
• 1 teaspoon garam masala powder
• 1 teaspoon mango powder
• 1 teaspoon chaat masala
• 1 tablespoon cooking oil
• Salt as per taste

Method:

1. Boil potatoes and peas in a pressure cooker.
2. Peal and mash the boiled potatoes.
3. Make paste of ginger and green chilli using little water.
4. Heat oil in a wok and add asafetida (if using) when is crackles add chopped parsley and ginger and green chili paste sauté for a minute then add all the spices and salt. Stir well and finally add mashed potatoes and boiled peas. Mix well and let it cook covered on low flame for 3-5 minutes.

Making samosa:

Divide the dough in golf ball sized portions and roll out 1/8” thick in oval shape. Cut the rolled dough lengthwise, take one half and put a spoonful of filling in the center and bring in the pointed edges over the filling making a triangle. Gently press the open edges to seal the cone and voila! You samosa is ready. Repeat with remaining dough and filling.

When you are done with making samosa, heat oil in a deep frying pan. Check the temperature of oil by putting in a bit of dough if it takes a few seconds to come up your oil is at right temperature for frying the samosa, if the dough comes up immediately, lower the heat. Fry samosa at low to medium heat till golden brown and crispy. Serve hot with sweet tamarind chutney.