Flaky and crunchy fried samosa is one of the most popular street food snacks in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty, delicious snack. This step-by-step recipe guide will help you to make the flakiest, tastiest, absolutely best Punjabi Samosa or Aloo Samosa from scratch!
This Samosa is not tricky or hard to make at home. If you will follow my instructions you can easily make the samosa at home without any hassle. The stuffing is so easy to make. This is definitely the best Indian Punjabi samosa you’ll ever make at home! I’m arming you with step-by-step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.
I always wanted to make this Indian Punjabi Samosa at home. I rarely like Samosa here in the USA because Inever got that spice taste and my family loves Samosa. So finally I discovered the easiest and tasty samosa recipe which I can guarantee you will love this recipe.
✅ Prep Time: 20 minutes
👩🍳 Cook Time : 15 minutes
🍴Cuisine : Indian
1 cup of All-purpose flour
2 tbsp ghee
coarse powder of coriander, fennel seeds and cumin seeds
salt to taste
red chili powder
minced ginger and green chilies
Samosa Dough :
- In a mixing bowl add 1 cup of all-purpose flour. Add 2 tbsp of ghee (clarified butter). Add salt to taste and carom seeds. Add water gradually not at the same time. Knead the dough. Do not knead the dough too much. Cover this dough with a damp cloth and let it sit for 30 minutes.
- Prepare the main ingredient for the stuffing is a coarse powder of coriander seeds, cumin seeds, and fennel seeds.
- In a pan add some oil. Add minced garlic and green chilies. . Add the prepared coarse powder.
- Add boiled potatoes and boiled peas. Add all dry spices like red chili powder, salt to taste, amchur powder, and garam masala.
- Mix all ingredients and let it cook for few minutes. After few minutes mash potatoes with spatula. Do not over mash. Turn the flame off and add cilantro.
Wrapping The Samosa:
- Take the medium size of dough, roll it between your palms till smooth, and dust it with flour. Roll it out into a circle that is less than 1 mm in thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
- Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only ¾th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.
- Heat about 2 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the surface, your oil is ready for frying. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer.
- Fry the samosas on a low flame till golden brown on both side. It’s important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. They take 15-20 minutes to fry. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.