Easy Homemade Punjabi Aloo Samosa Recipe

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Aloo Samosa Recipe, How to Make Punjabi samosa

Crunchy flaky stuffed samosa is a perfect Crispy treat for every event. Punjabi samosa is a famous street food appetizer, filled with hot savory potato filling and a crunchy pastry-like crust. This Aloo samosa recipe is the best for Ramadan Iftar and all types of celebrations.

What is Aloo Samosa

Indian Punjabi aloo samosa is one of the most popular snacks worldwide. they are known for its crispy and crunchy flaky exterior and spicy savory filling. Aloo samosa filling is made with a spicy mixture of potatoes, peas, green chilies and onion. This triangular snack is prepared by deep frying in hot oil; baking and air frying are alternative methods.

In this easy samosa recipe, I will guide you thoroughly on how to make the perfect samosa at home with a super flaky crust and any delicious stuffing. Enjoy this mouth-watering aloo samosa treat with dipping sauce of your choice.  You can also check our latest aloo tikki recipe.

How to Serve Best Samosa

How and when you eat and serve samosas is completely up to you.

  • Experience delicious hot samosas paired with tantalizing dips such as mint chutney, sweet tamarind chutney or tomato sauce.
  • Pair your samosas with either a warming masala chai or refreshing chilled cold beverage for the ideal dining experience.
  • Create the ultimate samosa chaat experience by including all of your favorite toppings for an explosion of flavors.

My Personal Experience of Learning Perfect Samosa

I am a food adventurer and enthusiastic. I have tasted samosa from different street stalls, dhabs, cafes and fancy restaurants. Everyone has their own taste. Some use different chutneys, fresh spices, and a unique crispy crust recipe. I added all of them to my recipe.

Samosa-making was not something I learned on my own. My family and friends carving for samosa helped me, to learn cafe/restaurant-style samosa at home. One of my Indian colleagues showed me how to make the samosa crust just right. His tips were very helpful. Now I am so happy to share best potato samosa recipe with you today.

Aloo/Potato Samosa Ingredients and Preparations

  • Potatoes – Choose medium-sized potatoes. PREP: Wash them thoroughly to remove any dirt. Boil the potatoes in a deep pan until they are fork-tender but not overly mushy. Once boiled, let them cool. If you are using a pressure cooker, keep the flame on medium heat for 2 to 3 whistles, then peel and mash them lightly, leaving some small chunks.
  • Onions – add savory depth and sweetness, which enhances the overall taste of samosa filling. PREP: Peel the onion and chop it finely for Potato samosa recipe. Fine dice of onion will mix well with mashed potatoes and other spices.
  • Green Chilies – add heat to the filling and give a zesty kick. PREP: Rinse the fresh green chilies. Remove the stem ends. And slit them down lengthwise. Also, remove the seeds if you like less heat. Now, you can quickly chop them for samosa filling recipe.
  • Ginger – Use a peeler or knife to scrape the sink of ginger gently. Now, you can grate, chop or slice it according to your needs.
  • Green Peas – If you use fresh peas in easy potato samosa recipe, please remove them from the pod and rinse them properly. Now, Blanch the peas in boiling water if needed or cook them directly in oil. If you use frozen, please thaw the pea properly. And this flexibility makes this Easy recipe of samosa.
  • Ghee/Oil – I recommend you to have a good amount of vegetable oil or ghee for frying samosa. Frying helps to get a perfect golden-brown color of samosa.
  • All-Purpose Flour – To prepare samosa dough recipe, Measure the exact quantity of all-purpose flour. Use a measuring cup or scale to ensure accuracy. Now please gently sift the flour into a mixing bowl using strainer. This step is crucial to remove any lumps. 
  • Water – Have enough water available for making and sealing the edges of samosas.
  • Cumin and Coriander – measuring out the enough quantity cumin and coriander seeds. Try to lightly toast seeds in a dry pan over low heat until fragrant. These are common spices of Indo/Pak cuisine. 
  • Powder spices – I will use a combo of different powder spices, including garam masala, salt, red chilli powder, fennel powder, and cumin powder to enhance the flavor of the potato filling for samosa recipe.
  • Ajwain Seed & Amchur – are two special ingredients and this Bakery samosa recipe will be incomplete without them. Ajwain seeds gives a unique and slightly bitter flavor, whereas amchur adds a tangy note to filling for samosa recipe.
  • Coriander leaves – It adds a great hit of freshness when stirred into the potato samosa filling recipe. Wash the leaves and dry them. Chop it and have tasteful combo.

How To Make Aloo Samosa at Home

Samosa-making is an art, and you have to learn it perfectly, as mentioned. I have divided the process into 4 different steps.

  1. How to prepare potato filling.
  2. How to Make Samosa Dough.
  3. How to Make Samosa Parcels.
  4. How to fry the Samosa Perfectly.

1. How to Make Potato Filling Recipe for Samosa

The samosa filling recipe contains a few essential steps to follow below.

  • Boil the Potatoes – Select medium potatoes and wash them to remove any dirt. Boil them till knife or fork-tender. Don’t make them too soft or mushy. Let them cool after boiling. If you are using a pressure cooker, cook on medium heat for 2 to 3 whistles. Once cooled, peel Mash the potatoes roughly with a fork. Leave some chunks for texture instead of making it completely smooth.
  • Saute The Cumin and Herbs – Heat the oil in a small skillet, add cumin seeds to the pan and roast them until fragrant. Keep the heat low, combine chopped ginger and saute it. As soon as raw smell of ginger goes off add chopped chilies and stir it.
  • Add Green Peas – You have two options. Add fresh green peas to the pan and roast them with the mixture for a few minutes. Or boil them in a separate bowl, drain them and add to this mixture. Saute it for a minute. These are optional.
  • Add Spices – Please turn off the heat or keep it on low flame. Add all your spices like salt, red chilli powder, coriander powder, asafoetida (Hing), and dry mango powder (amchur). Amchur and Hing give the authentic Punjabi signature flavor to this samosa recipe. Mix them well with mixture.

Potato samosa recipe

  • Add Potatoes & Coriander – Introduce the boiled potato and coriander to the skillet. Try to mix them very well and saute them for one minute. Check the taste and adjust the spice level if needed. Keep it in a new bowl and set aside for later use. 
  • Tip – If you want to add chicken in this potato samosa recipe. Add pre-boiled shared or small cubed cooked chicken along with potato filling. In this case, this recipe for potato samosa filling will convert into “recipe for chicken veg samosa filling”.

aloo potato samosa recipe filling

2. How to Make Samosa Dough (recipe of samosa dough)

A Main key feature of the samosa dough is how flak it is. It can easily be achieved by rubbing ghee into all-purpose flour until it looks like breadcrumbs. The dough recipe for samosa is not rocket science. Let it start to make dough for samosa recipe.

  • Add Dry Ingredients – Add all-purpose flour carom seeds (Ajwain), salt and ghee in a large mixing bowl.
  • Mix or Rub them – Use your fingers and mix all the ingredients together until it starts to look like a breadcrumbs texture. This is what makes the samosa pastry dough so deliciously flaky, and we all love it.
  • Knead The Dough – Add small batches of water to pre mixed all-purpose flour and mix it. Knead until your dough resembles soft and pliable dough that does not stick together, not sticky at all. If your dough seems too floury or dry, add a few drops of water until desired texture is achieved. cover and let the dough rest for at least 30 minutes.
  • Make Balls of Dough –After 30 minutes rest, now divide the dough in equal 5 to 6 portion and give them a proper ball shape.

How to make samosa dough - potato samosa

3. How to Make Samosa Parcels.

If You have prepared the dough for samosa recipe, you don’t need to worry about next step. Honestly speaking, it’s not as difficult as it seems, totally easy. The taste will still be fantastic. Simply follow instruction described below.

  • Roll The Dough Balls – To create pockets or parcels of dough, flatten out a ball of dough using a rolling pin and roll into an oval shape with the thickness not exceeding 1mm to 2mm. Oval dough sizes will depend on both, the size of your dough ball and desired samosa sizes.

Crispy samosa dough

  • Spilt it into two parts – Divide the dough into two equal parts. If the dough shrinks slightly due to the use of all-purpose flour, gently roll it out again with rolling pin. Alternatively, if the edges appear to be thicker than the rest, roll them out to make them flat and even.

Samosa dough bread recipe

  • Make a Cone Shape – Fold pastry dough by wetting your finger with water and applying it along the edge. Next, fold one side of the dough inwards while doing the same on the other. Continue this process until an overlapping cone shape forms; to secure edges gently press together. For any other information and corrections see the pictures provided below.

recipe for aloo samosa - cone tutorial

  • Apply water with your finger over the straight edge.
  • Flour And Water Paste – Sometimes water alone is not enough to make the corners stick together. To fix this issue, make a paste of flour and water to form a smooth mixture. To prepare the paste, mix 2 tablespoons of flour with some water until you get a smooth consistency. Use this paste to help the edges stick together.
  • Add Filling in Cone – Next, gently fill the cone with the potato and pea stuffing. Don’t put too much or too little filling in it to avoid the samosa from breaking/brushing while frying.

Recipe of aloo samosa how to add filling in crust

  • Close the Samosa – To close the samosa, use the crimp and pinch method. This will help the samosa to stand on its own. Ensure that no cracks appear in the dough and press the edges evenly. Tip: seal all edges of the dough properly so that the stuffing does not come out during frying.
  • Prepare all Samosa For Frying – Use the same mothed and prepare all the samosa for frying in bulk.

how to cook aloo samosa

4. How to fry the Samosa Perfectly.

  • Heat the Oil – Put oil 160°C/320°F in a pan to get it ready for frying. Make sure the oil is warm but not too hot.
  • Oil Testing – To check if the oil is ready, drop a small bit of dough into it. The dough should go up slowly, not fast. You should only see small bubbles in the oil, not big ones.
  • Right frying Temperature – The right heat for the oil is when the dough doesn’t come up to the top right away and turn brown.
  • Fry the Samosas – Carefully add the samosas in batches. 3 to 4 samosas in each single batch. Batch size also depends on the Pan or pot size. Let them fry on medium-low heat. Once the outside is hard and brown, flip them over and fry them until they’re crispy and golden on both sides.
  • Remove the Samosas from Oil – Frying the samosas takes time, so don’t hurry and have patience for optimal results. Now remove them from the oil by using a medium-sized skimmer or spider spoon. Place the samosa in a steel colander or wire rack to avoid any excessive oil. If you don’t have a colander or wire rack, you can also opt for a paper towel.

how to make samosa

  • Fry the rest of Samosas – Please follow the same steps and procedures to fry all the samosas.

How to Bake samosa in oven

Baked samosas recipe, is an easy and efficient way to prepare large batches without standing over a fryer. Their taste largely depends on the quality of wrapper material and filling, whether baked or fried. However, generously oiling the wraps prevents them from crumbling during baking.

Baked samosas are a healthier alternative for those who want to enjoy the snack without deep frying. Many people claim that baked samosas lack taste…

  • Set your oven’s fan setting to 200 and begin by pre-heating.
  • Take a baking tray, cover it with aluminum foil or baking paper and you are good to go.
  • Kindly place your samosas on a tray, and brush both sides with cooking oil of your choice.
  • Place the tray of samosas in the middle of oven that should now be preheated, and bake them for 10-15 minutes. As soon as corners have started turn brown it means the upper side is done.
  • Take the tray out, flip your samosas side, and bake them again for 10-15 minutes, or until the samosas begin browning.
  • Now take them out and served in a tray with dips.

How To Make Samosa In Air Fryer

Air frying offers an efficient and healthy method for creating delicious easy samosas recipe, without using excess amounts of oil. When using an air fryer to prepare samosas, there are certain strategies you can employ that can prevent their drying out while they cook. authentic vegetable samosa recipe, is easy to cook without any hustle in air fryer.

  • Start it with oil spray or brush the samosas evenly from both sides.
  • Arrange samosas in a single layer inside the air fryer basket. Do not overcrowd the basket with samosas.
  • Air fry at 180°C/355°F for 20 minutes. Flip sides for 18- 20 minutes and brush them with more oil if they look dry.
  • Let it cook until golden brown on both sides.
  • Now, cook the other samosas in batches and enjoy an oil-free samosa.
  • Note: if you are using ready-made samosa Patti from grocery stores. Then, cook the Samosas in Air fry at 180°C/355°F for 4 minutes and flip them to cook evenly.

How to Store and Reheat The samosa

Store – If you want to store them for a few hours, keep the samosa at room temperature. However, if you’re going to store them for 1-2 days, Wrap the samosas tightly in foil paper and place them in an airtight container. This method helps to protect them from air and moisture.

Reheat – Ready to eat them? Bring them out from the fridge and keep and let them sit for 15 minutes at room temperature. Reheat them in a preheated oven on medium heat for one to two minutes. Alternatively, you can also heat them on a griddle on low heat.

Tips For Potato/Aloo Samosa Recipe

  • Perfect Potato Boiling: Make sure your potatoes are cooked until they’re fork tender but not mushy, to achieve the ideal texture for samosas. This will allow the crust and fillings to hold together during baking.
  • Spices Range: Avoid skimping on spices – coriander powder, garam masala and fennel seeds will enhance the flavor of your samosa significantly.
  • Flour/Oil/Ghee Ratio: For optimal samosa pastry/dough texture, the ratio between flour and oil/ghee (also referred to as ‘moyan”) is key. A good rule of thumb would be using 2 tablespoons of oil or ghee per cup of flour.
  • Dough Texture: The dough texture should be stiff and not soft. Add water little by little when water is needed. Soft dough will not provide crispy samosas.
  • Let the Dough Rest: I recommend resting the dough for at least 30 to 40 minutes. This helps the gluten strands to relax. That makes the dough easy to roll and shape. For optimal results, try to knead the dough again for a minute or a half. And then roll it out.
  • Perfect thick Dough: Roll the dough evenly from all sides. Make sure it is not too thick or too thin (ideal thickness is 1-2mm) If the dough is too thin, the filling will come out and split in the oil. The pastry may not cook properly and evenly if the dough is too thick.
  • Dough Filling: Fill each samosa pastry with approximately two tablespoons of the potato mixture Depending on the size of samosa), pressing gently so as to ensure an adequate but not overstuffed filling.
  • Frying Samosa: Fry your samosas by heating the oil on medium, then gradually decreasing to Medium-low before adding your samosas for even cooking. Fry them on low heat for 10 to 15 minutes while flipping occasionally to ensure even browning.
  • Air fryer: Make the healthier choice and opt for air frying instead. Coat samosas with some oil before placing on an even baking surface to cook evenly.
  • Double-Fry: For extra crispiness, double-fry your samosas. Fry until firm before removing from the pan and reducing heat for another round.
  • Green Peas: I’ve incorporated green peas into the filling for my samosas. However, if you don’t care for them, feel free to omit.

What Is Double Fry Samosa Recipe

The double fry method is a time-tested way of creating extra crispy crusts on aloo samosas. It is ideal for preparing in advance for guests or parties.

  • First, fry the samosas over medium heat until they become firm but not fully cooked.
  • After frying, take them out of the oil and let them cool down.
  • Let’s increase the oil temperature and fry the aloo samosas again until they reach golden-brown, crispy and evenly cooked.

Variations of Potato Samosas

  • Cheese and Potato Samosas – “Grated cheddar cheese in the potato filling, creates a creamy and tasty variation.
  • Mixed Veggie Samosas – Mix veggies like carrots, beans, and corn, and capsicum with potatoes adds a healthy, colorful twist Perfect choice of many.
  • Sweet Potato Samosa – Substituting regular potatoes with sweet potatoes adds a fun and yummy twist.
  • Chicken Samosa – Boiled shredded chicken mixed with spices gives a extra punch for non-vegetarian. samosa filling can also include minced lamb or mutton

FAQs:

  1. Why my samosas are turned hard?

    Potato samosas can become hard for various reasons, including over-kneading or hard dough, incorrect oil ratio, old used oil or lack of fresh ingredients. To create soft samosas, ensure pliable dough, medium heat frying, thin wrapping and fresh oil is used.

  2. Why Samosas are too oily?

    Samosas can become too oily if they are frying on low temperature The second reason is, they’re not properly drained after they’ve been fried

  3. Spring roll sheets can be used for the crust?

    Yes, spring roll sheets can be used as the crust for your samosa. Their light texture and crispiness will provide a unique twist compared to traditional dough.

  4. Why is the crust/dough bubbly?

    Crust can develop too many blisters and bubbles when dough is overworked or oven temperatures exceed recommended thresholds.

  5. What are the amchur substitute?

    Alternatively, lemon juice or tamarind paste provide similar tangy notes found in amchur.

  6. Can we use Atta or whole wheat in Dough?

    Yes, whole wheat flour can be used to craft delicious samosas that feature both nutty flavor and dense texture. Some recipes suggest mixing equal parts whole wheat and all-purpose flour for lighter flakier pastry options.

  7. Can the samosa dough be made in advance?

    Yes, samosa dough can be prepared ahead of time and refrigerated until needed; or prepared samosas can even be frozen before being fried just prior to serving.

Conclusion:

In conclusion, I possess comprehensive knowledge in aloo samosa preparation and have meticulously laid out each step, variation, baking methods and troubleshooting tips and tricks in my guide for you. Please give a try at your next event using it as your reference point. Please share any thoughts or ask any questions! Thank you for stopping by.

Recipe Card

Punjabi Aloo Samosa Recipe

Punjabi samosa is a famous street food appetizer, filled with hot savory potato filling and a crunchy pastry-like crust.
Prep Time30 minutes
Active Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Indian
Keyword: aloo samosa, aloo samosa recipe, punjabi samosa recipe, recipe for aloo samosa, samosa recipe
Yield: 16

Equipment

  • 1 Deep Pan or Wok for frying
  • 1 Normal size Skillet for preparing Potato pea filling
  • 1 Deep bowl for samosa Dough prep

Materials

Samosa Dough Ingredients

  • 3 cups or 360 grams All-purpose flour (Maida)- Sifted Remove large pieces or lumps properly
  • 1 tsp or to taste Normal Salt or Himalayan pink salt
  • ½ tsp Ajwain(Carom seeds)
  • 60 Grams Ghee(Clarified butter) Melt it before to add in flour
  • 1 Cup or as required Lukewarm Water for dough Add in small batches

Samosa Filling Ingredients

  • 3 Tbsp Cooking Oil or Ghee
  • 1 Tsp Zeera – (Cumin seeds)
  • 1 Tsp Coriander Seed crushed
  • 1 Tsp or to taste Normal Salt- Himalayan pink salt
  • 1 Tsp Turmeric powder
  • 2 Pcs Green chili Chopped
  • 1 Tsp Ginger Paste if you liken you can also add garlic paste
  • 1 !tsp or to taste Red chili powder
  • 1 Tsp Dry mango powder (Amchur powder)
  • 1/2 Tsp Asafetida (Hing)
  • 1 Pc Onion-medium sized chopped
  • 5 Pcs Aloo (Potatoes) boiled
  • 1 cup or 120 grams Matar(Peas) Pre-boiled
  • As Required Freshcoriander Leaves
  • 1 kg oil fry deep frying.

Instructions

Samosa Dough Instructions

  • Add all-purpose flour carom seeds (Ajwain), salt and ghee in a large mixing bowl.
  • Use your hand fingers and mix all the ingredients together until it starts to look like a breadcrumbs texture. This is what makes the samosa pastry dough so deliciously flaky, and we all love it.
  • Add small batches of water to pre mixed all-purpose flour and mix it. Knead until your dough resembles soft and pliable dough that does not stick together, not sticky at all. If your dough seems too floury or dry, add a few drops of water until desired texture is achieved. cover and let the dough rest for at least 30 minutes.
  • Make Balls of Dough –After 30 minutes rest, now divide the dough in equal portion and give them a proper ball shape. You can easily make about 8 to 9 balls.

Aloo-Potatoes Filling Instructions

  • Boil the Potatoes – Select medium potatoes and wash them to remove any dirt. Boil them till knife or fork-tender. Don't make them too soft or mushy. Let them cool after boiling.
  • If you are using a pressure cooker, cook on medium heat for 2 to 3 whistles. Once cooled, peel Mash the potatoes roughly with a fork. Leave some chunks for texture instead of making it completely smooth.
  • Saute The Cumin and Herbs – Heat the oil in a small skillet, add cumin seeds to the pan and roast them until fragrant. Keep the heat low, combine chopped ginger & onion and saute it. As soon as raw smell of ginger goes off add chopped chilies and stir it.
  • Add Spices – Please turn off the heat or keep it on low flame. Add all your spices like salt, red chili powder, coriander powder, asafetida (Hing), and dry mango powder (amchur). Amchur and Hing give the authentic Punjabi signature flavor to this samosa recipe. Mix them well with mixture.
  • Add Green Peas – Green Peas are optional you can skip them. You have two options. Add fresh green peas to the pan and roast them with the mixture for a few minutes. Or boil them in a separate bowl, drain them and add to this mixture. Saute it for a minute.
  • Add Potatoes & Coriander – Introduce the boiled potato to the skillet. Try to mix them very well and saute them for one minute. Check the taste and adjust the spice level if needed. Mash the potatoes and add fresh coriander. Keep it in a new bowl and set aside for later use.

Samosa Parcels Instructions

  • Roll The Dough Balls– To create pockets or parcels of dough, flatten out a ball of dough using a rolling pin and roll into an oval shape with the thickness not exceeding 1mm to2mm. Oval dough sizes will depend on both, the size of your dough ball and desired samosa sizes.
  • Spilt it into two parts -Divide the dough into two equal parts. If the dough shrinks slightly due to the use of all-purpose flour, gently roll it out again with rolling pin Alternatively, if the edges appear to be thicker than the rest, roll them out to make them flat and even.
  • Make a Cone Shape – Fold pastry dough by wetting your finger with water and applying it along the edge. Next, fold one side of the dough inwards while doing the same on the other. Continue this process until an overlapping cone shape forms; to secure edges gently press together.
  • Apply water with your finger over the straight edge of the dough.
  • Add Filling in Cone– Next, gently fill the cone with the potato and pea stuffing. Don't put too much or too little filling in it to avoid the samosa from breaking/brushing while frying.
  • Close the Samosa – To close the samosa, use the crimp and pinch method. This will help the samosa to stand on its own. Ensure that no cracks appear in the dough and press the edges evenly. Tip: seal all edges of the dough properly so that the stuffing does not come out during frying.
  • Prepare all Samosa For Frying – Use the same mothed and prepare all the samosa for frying in bulk.
  • Important Tip: Sometimes water aloneis not enough to make the corners stick together. To fix this issue, make apaste of flour and water to form a smooth mixture. To prepare the paste, mix 2tablespoons of flour with some water until you get a smooth

Samosa Frying Instructions

  • Heat the Oil – Put oil 160°C/320°F in a pan to get it ready for frying. Make sure the oil is warm but not too hot.
  • Oil Testing – To check if the oil is ready, drop a samosa into it. The samosa should go up slowly, not fast. You should only see small bubbles in the oil, not big ones.
  • Fry the Samosas – Carefully add the samosas in batches. 3 to 4 samosas in each single batch. Batch size also depends on the Pan or pot size. Let them fry on medium-low heat. Once the outside is hard and brown, flip them over and fry them until they're crispy and brown
  • Remove the Samosas from Oil – Frying the samosas takes time, so don't hurry and have patience for optimal results. Now remove them from the oil by using a medium-sized skimmer or spider spoon. Place the samosa in a steel colander or wire rack to avoid any excessive oil. If you don't have a colander or wire rack, you can also opt for a paper towel.
  • Fry the Samosas In small batches – Please follow the same steps and procedures to fry all the samosas in small batches do not put too many at once.
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