Aloo Samosa | Punjabi Aloo Samosa (Deep fried snack with potato filling)

“Aloo Samosa | Punjabi Aloo Samosa” is one street food which takes toll on all other street foods in Northern parts of India. It may be eaten for breakfast or as an evening snack. It is so popular in U.P. that on every street you can find at least one “samosa wala”. For wider audience, it is a deep fried snack with a savoury filling like potatoes, paneer, vegetables or green peas. It is served with spicy green chutney (click to get recipe here) or with tamarind chutney.

Today, I am sharing recipe of Aloo or potato samosa which is easy to make and making your job easier with video and step by step pictures.

Video:

Watch on youtube:

https://youtu.be/FHlCIyAfEa4

Serves: 4-5

Preparation time: 30 mins.

Cooking time: 15 mins.

Ingredients:

For the dough:

1 cup maida/all purpose flour

½ teaspoon carom seeds

Salt to taste

2 tablespoon Oil

Water to knead

For the Potato stuffing:

3-4 potatoes (boiled, peeled and mashed)

1 tablespoon oil

½ teaspoon cumin seeds

1 teaspoon fennel seeds / moti saunf

2-3 green chillies (finely chopped)

1 tablespoon ginger garlic paste

¼ cup green peas

¼ teaspoon red chilli powder

½ teaspoon turmeric powder

¼ teaspoon garam masala powder

Salt to taste

2 tablespoons Fresh coriander leaves

Oil for frying

Directions:

1. First, we will knead the dough. In a large bowl, combine maida, salt, carom seeds and oil. With help of water knead a tight dough. Rest for 15-20 mins.
2. Boil and peel the potatoes. Mash them. Keep aside.
3. In a pan, heat 1 tablespoon of oil and add cumin seeds and fennel seeds.
4. As they turn aromatic, add in green chillies and then ginger garlic paste. Saute for few seconds until raw smell of ginger garlic fades away.
5. Add the green peas to the pan. Saute for 1 minute and then add dry spices: salt, turmeric, red chili powder and garam masala powder.
6. Now, add in mashed potatoes. Mix well to combine with all spices.
7. Switch off the flame and add fresh coriander leaves. Stuffing is ready. Allow to cool.
8. Heat oil in deep pan for frying.
9. Meanwhile, we can prepare the samosas. Take a tennis ball size dough in your hand and roll it with help of rolling pin.
10. Cut the dough from the center to form two semi circles using a pizza slicer or a knife.
11. Fold to form a cone and seal the joint. Put the potato stuffing in the cone and seal again to close the samosa. Repeat with other semicircle and make all samosas in the same way.
12. Heat oil in a pan/kadai and when enough hot, deep fry the prepared samosas.
13. Flip to cook all over and fry until golden brown and crisp on both sides.
14. Drain on absorbent paper and serve hot with green chutney.

Step By Step:

First, we will knead the dough. In a large bowl, combine maida, salt, carom seeds and oil. With help of water knead a tight dough. Rest for 15-20 mins.

Boil and peel the potatoes. Mash them. Keep aside.

In a pan, heat 1 tablespoon of oil and add cumin seeds and fennel seeds.

As they turn aromatic, add in green chillies and then ginger garlic paste. Saute for few seconds until raw smell of ginger garlic fades away.

Add the green peas to the pan.

Saute for 1 minute and then add dry spices: salt, turmeric, red chili powder and garam masala powder.

Now, add in mashed potatoes. Mix well to combine with all spices.

Switch off the flame and add fresh coriander leaves. Stuffing is ready. Allow to cool.

Heat oil in deep pan for frying.

Meanwhile, we can prepare the samosas. Take a tennis ball size dough in your hand and roll it with help of rolling pin.

Cut the dough from the center to form two semi circles using a pizza slicer or a knife.

Fold to form a cone and seal the joint. Put the potato stuffing in the cone and seal again to close the samosa. Repeat with other semicircle and make all samosas in the same way.

Heat oil in a pan/kadai and when enough hot, deep fry the prepared samosas.

Flip to cook all over and fry until golden brown and crisp on both sides.

Drain on absorbent paper and serve hot with green chutney.