Samosa Recipe

Flaky and crunchy fried Samosa are one of the most popular street food snack in North Indian cuisine. They feature a pastry-like crust but are filled with savory and spiced potato and green 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!

Samosa Recipe

Ingredients:

  • For Dough:
  • 2 cup maida / plain flour
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • ¼ cup oil
  • ½ cup water
  • For Stuffing:
  • 2 tsp oil
  • 1 tsp cumin / jeera
  • ½ tsp coriander seeds, crushed
  • ½ tsp fennel / saunf
  • Pinch hing / asafoetida
  • 1 inch ginger, finely chopped
  • 1 chilli, finely chopped
  • ½ cup peas / matar
  • ½ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • ½ tsp aamchur / dry mango powder
  • ½ tsp garam masala
  • ¼ tsp pepper, crushed
  • ¾ tsp salt
  • 4 potato / aloo, boiled & mashed
  • 5 cashew / kaju, chopped
  • 2 tbsp raisins / kishmish
  • 2 tbsp coriander, finely chopped
  • Other Ingredients:
  • Water, for sealing
  • Oil, for deep frying

Step 1

1. firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta.

Step 2

2.add ¼ tsp ajwain, ½ tsp salt and mix well.

Step 3

3.now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make samosa flaky.

Step 4

4.crumble and mix well making sure the dough holds shape.

Step 5

5.add ½ water and start to knead the dough.

Step 6

6.knead to tight dough adding water as required.

Step 7

7.grease the dough with oil, cover and rest for 20 minutes.

Step 2

samosa stuffing preparation:
1. firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing.

Step 2

2.also, add 1 inch ginger and 1 chilli.

Step 3

3.now add ½ cup peas and saute for 2 minutes. i have used frozen peas here. if you using soaked peas then make sure to boil.

Step 4

4. additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt.

Step 5

5.saute on low flame until spices turn aromatic.

Step 6

6.further, add 4 boiled and mashed potato. i have pressure cooked potato for 5 whistles.

Step 7

7. mash and mix well until the spices are well combined.

Step 8

8.now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander.

Step 9

9. mix well, samosa stuffing is ready. allow to cool completely.

Step 1

shaping, folding and stuffing samosa:
1. after 20 minutes, knead the dough slightly again.

Step 2

2.pinch a ball sized dough and grease with oil.

Step 3

3.roll the dough into oval shape.

Step 4

4.now cut it horizontally, diving into 2 equal portions using a knife.

Step 5

5.grease with water and make a cone. gently press so that it seals properly.

Step 6

6.stuff 2 tbsp of prepared samosa masala into the cone.

Step 7

7.grease little water on the edges.

Step 8

8. pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.

Step 9

9.now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.

Step 1

frying samosa:
1. firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame. you can alternatively preheat and bake at 180 degree celcius for 40 minutes.

Step 2

2.stir occasionally, frying the samosa on low flame for at least 15 minutes.

Step 3

3.once the aloo samosa turns golden and crisp, drain off over kitchen paper.

Step 4

4.finally, enjoy aloo SAMOSA with green chutney and tamarind chutney.