Samosa is an Indian snack which is usually fried and filled with vegetable or other stuffing and has a triangle shape. It has its origin in Middle East, however, it is prepared across Indian sub-continent and South East Asia. Punjabi Aloo Samosa is made across North India and it is filled with Potatoes and is spicy. It tastes great with Ketchup, Coriander Chutney, Mint Chutney or with Yoghurt/Curd. It is usually had as a snack and can be eaten anytime. It has a crispy outer layer made from refined flour and has spicy potato filling inside. It is served hot! With this easy recipe you can make perfect Samosa with its distinct crispy outer layer (Khasta Samosa) without any bubbles! Samosa is deep fried on low flame and cooked slowly so that is becomes crispy on outside and cooked inside. Do try this recipe today.
पढ़े: पंजाबी आलू समोसा रेसिपी हिंदी में
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INGREDIENTS:
Dough (Outer Layer):
1 Cup All Purpose Flour (Maida)
1/4 Tsp Carom Seeds (Ajwain)
1/2 Tsp Salt or to taste
1/4 Cup Clarified Butter (Ghee)
3-4 Tsp Water
Stuffing:
1/2 Tsp Cumin Seeds (Jeera)
2 Tsp Coriander Seeds (Sabut Dhania)
2 Whole Red Chillies with its stem removed and broken in to half
2 Tbsp Oil
2 Tsp Grated Ginger
1-2 Finely Chopped Green Chillies
1/2 Kg Boiled, Peeled and Cut Potatoes
1/2 Cup Boiled Peas
Salt to taste
1/4 Tsp Garam Masala
1/4 Tsp Dry Mango Powder (Aamchur)
1 Tbsp Chopped Coriander Leaves (Dhania)
10-12 Golden Raisins
Samosas:
Little water for sealing Samosas
Oil for frying
SERVES: Makes 10 medium size Samosas
PREPARATION TIME: 15 Min
COOKING TIME: 35 Min
TOTAL TIME: 50 Min
* 1 CUP = 237 ML
METHOD:
Making Dough:
1. In a bowl mix All Purpose Flour (Maida), Carom Seeds (Ajwain), Salt, and Clarified Butter (Ghee).
2. Using little Water knead a stiff dough. Cover and allow it to rest for 30 min.
Making Stuffing:
1. In a Pan dry roast Cumin Seeds (Jeera), Coriander Seeds (Sabut Dhania), Whole Red Chillies for 1-2 min till it gives out aroma.
2. Turn off flame and allow it to cool down completely.
3. Grind the masala to a coarse powder in mixer grinder. Do not grind to fine powder.
4. In a Pan heat Oil.
5. Once oil heats up saute Grated Ginger, Finely Chopped Green Chillies for 1-2 min.
6. Add coarsely grinded masala and mix well.
7. Keep flame low. Add Potatoes and Peas and mix well.
8. Add Salt to taste, Garam Masala, Dry Mango Powder (Aamchur) and mix well. Cook for 1-2 min on medium to high flame.
9. Switch off flame.
10. Add Chopped Coriander Leaves and Golden Raisins and mix well. Allow the stuffing to cool down completely.
Making Samosas:
1. Knead the dough for 1 min and divide in to 5 equal portions.
2. Take one portion of dough and cover the remaining with plate.
3. Roll the ball in to flat roti shape. Cut to half using a knife.
4. Using one half lightly brush water on edges of straight side and then bring the sides together to bind it. Firmly seal the sides to form a cone.
5. Fill the cone with Potato Stuffing.
6. Seal the round edge again by brushing little water on edges and seal the samosa firmly.
7. Use the other half and repeat step 4,5,6.
8. Prepare all the samosas in same way.
9. Heat oil in deep frying pan on high. Once oil is hot reduce flame to low.
10. After 1-2 min put batch of 3-4 Samosas keeping flame on low.
11. Turn Samosas intermittently. It takes 7-8 min for frying one batch.
12. Once Samosas turn golden take it out on paper napkin.
13. Fry all Samosas in same way.
14. Serve Hot Samosas with Green Coriander Chutney or Ketchup.
TIPS:
1. Clarified Butter in outer layer helps make the Samosa crispy and avoids any air bubbles formed while frying.
2. For stuffing you can increase or decrease quantity of finely chopped green chillies as per your preference.
3. Keep flame on low while frying Samosas or else the outer layer will turn golden very fast and samosa will remain uncooked inside.
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