Samosa is a potato stuffed deep fried tea time snack that is very popular not only in India but also across Asian countries. Aloo Samosa is one dish that is bound to bring water in your mouth.Recall the taste of the street Halwai’s hot aloo samosas that we normally have with evening tea.Here is a simple and easy recipe of punjabi style Aloo samosa for your chirpy kitty parties.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 mins
For Samosa dough
300 g Maida (All purpose flour)
½ tsp Ajwain seeds (Carom)
1 tsp Hing (Asafoetida )
Salt to taste
5 tbsp Oil or Ghee
Water
For Aloo (Potato) Stuffing
7 Boiled Aloo (Potato)
100 g Ground nuts (Moungfalli)
1 Onion finely Chopped
1 tbsp Garlic crushed
1 tbsp Ginger Crushed
½ tsp Green chili Crushed
½ tsp Red chili powder
1 tbsp Meat masala or Garam masala
2 tbsp Green coriander Finely chopped
Salt to taste
½ tsp Hing (Asafoetida)
Oil or Ghee to deep frying Samosas
1 tsp Cumin seeds
Making Samosa dough
1 Take a bowl and add Hing,Ajwaine ,Salt ,Oil and all Purpose flour (maida)
2 Mix it well. Do not add water yet .The idea is to mix oil with flour first
3 Add water gradually and knead to make a dough keep aside
4 The dough is quite smooth and we cannot see any visible breaks in its consistency.
Making Aloo Stuffing
5 We need boiled potato and have boiled it
6 Peel potato skin and mash them with your hand
7 Now take a pan and add Hing,Cumin seeds when the seeds crackle then add chopped onions and saute for golden brown
8 Add crushed green chili , crushed garlic , crushed ginger mix well for 2 to 3 minutes
9 Add potatoes , chili powder, meat masala or garam masala ,salt mix well, while stirring continuously
10 Keep stirring it util it attains bright yellow color and then add coriander leaves
11 Keep aside for cooling
12 Take another pan heat oil add ground nuts and fry for light golden brown switch off the stove
13 Mix it well potato mixture and ground nuts
14 Take a small portion of dough and roll it into a circular flat-bread just like chapati . Hence, divide it into two portions with a knife.
15 Now we will use one semi-circle facing your eye.Pick any one of the straight sides and
16 Fill the potato mixture.Do not add too much potato mixture as it might break the samosa while frying
17 You have dip your index finger in water and apply it gently on the circular cone's edge
18 Close the cone and press it with your fingers to lock the mixture inside
19 Now samosa's ready for frying
20 Take a deep frying pan and add oil heat oil then add samosa for frying
21 Let them fry until they turn light golden brown color
22 Keep turning them upside down frequently to achieve even color on all sides
23 Samosas are perfectly ready to serve hot
Ingredients For Samosa dough
300 g Maida (All purpose flour)
½ tsp Ajwain seeds (Carom)
1 tsp Hing (Asafoetida )
Salt to taste
5 tbsp Oil or Ghee
Water
For Aloo (Potato) Stuffing
7 Boiled Aloo (Potato)
100 g Ground nuts (Moungfalli)
1 Onion finely Chopped
1 tbsp Garlic crushed
1 tbsp Ginger Crushed
½ tsp Green chili Crushed
½ tsp Red chili powder
1 tbsp Meat masala or Garam masala
2 tbsp Green coriander Finely chopped
Salt to taste
½ tsp Hing (Asafoetida)
Oil or Ghee to deep frying Samosas
1 tsp Cumin seeds
Directions Making Samosa dough
1 Take a bowl and add Hing,Ajwaine ,Salt ,Oil and all Purpose flour (maida)
2 Mix it well. Do not add water yet .The idea is to mix oil with flour first
3 Add water gradually and knead to make a dough keep aside
4 The dough is quite smooth and we cannot see any visible breaks in its consistency.
Making Aloo Stuffing
5 We need boiled potato and have boiled it
6 Peel potato skin and mash them with your hand
7 Now take a pan and add Hing,Cumin seeds when the seeds crackle then add chopped onions and saute for golden brown
8 Add crushed green chili , crushed garlic , crushed ginger mix well for 2 to 3 minutes
9 Add potatoes , chili powder, meat masala or garam masala ,salt mix well, while stirring continuously
10 Keep stirring it util it attains bright yellow color and then add coriander leaves
11 Keep aside for cooling
12 Take another pan heat oil add ground nuts and fry for light golden brown switch off the stove
13 Mix it well potato mixture and ground nuts
14 Take a small portion of dough and roll it into a circular flat-bread just like chapati . Hence, divide it into two portions with a knife.
15 Now we will use one semi-circle facing your eye.Pick any one of the straight sides and
16 Fill the potato mixture.Do not add too much potato mixture as it might break the samosa while frying
17 You have dip your index finger in water and apply it gently on the circular cone's edge
18 Close the cone and press it with your fingers to lock the mixture inside
19 Now samosa's ready for frying
20 Take a deep frying pan and add oil heat oil then add samosa for frying
21 Let them fry until they turn light golden brown color
22 Keep turning them upside down frequently to achieve even color on all sides
23 Samosas are perfectly ready to serve hot
Samosa Recipe -Punjabi style Aloo (potato)Stuffing
AuthorShweta KumariDifficultyIntermediate
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