Punjabi Aloo Samosa

Samosa is a popular snack, and is also one of the most favorite tea time snacks across the country. Samosa stuffed with spiced potato, meat or a vegetable filling. This is the best Punjabi Aloo Samosa Recipe with full tutorial video. My family loves these samosas and our favorite tea time snack, along with chana chaat. You can also simply dish up some hot and piping samosas along with a cup of hot tea.

Homemade samosas are not only hygienic but delicious if made correctly. This Punjabi aloo samosa recipe will give you one of the best samosas you can make at home. These fried samosas are flaky and crispy from outside. If you want to get the right texture and flakiness in the samosa pastry cover, the dough has to be kneaded correctly and the right technique should be used for frying.

Punjabi Aloo Samosa

How to Make Tamarind Chutney in Urdu – English

Ingredients for pastry:

  1. Plain flour – 2 cups
  2. Carom seeds – 1/2 tsp
  3. Salt – 1 tsp
  4. Ghee – 3 tbsp
  5. Water – as required

Method for Dough for Punjabi Aloo Samosa

  • In a bowl, add flour, carom seeds, salt and ghee and make the dough a little bit harder with warm water. Then set aside for 30 minutes.

Samosa Chaat Recipe: English – Urdu

Ingredients for Filling:

  1. Oil – 1 1/2 tbsp
  2. Cumin seeds – 2 tsp
  3. Ginger – 1 tbsp finely chopped
  4. Boiled potato – 2 cups
  5. Turmeric powder – 1/4 tsp
  6. Red chili flakes – 2 tsp
  7. Dry coriander seeds and cumin seeds crushed – 2 tsp
  8. Chaat masala – 1 tsp
  9. Salt – 1 tsp
  10. Green chilies – 3 to 4 chopped
  11. Fresh coriander – 1/2 cup

Other ingredients:

  1. Plain flour paste – 2 tsp and water – for sealing
  2. Oil – for deep frying


  • Heat up oil and add cumin seeds. When it begins to sizzle, add ginger and stir fry.
  • Add potato, turmeric powder, chili flakes, dry coriander and cumin mix, chaat masala and salt. Fry with 1 to 2 tbsp of water.
  • Then add green chilies and fresh coriander. Mix well and let it cool down.
  • Divide the dough into 10 to 12 equal sized balls.
  • Roll each dough ball into an oval shape. Cut it horizontally using a knife.
  • Apply plain flour mix and make a cone.
  • Add potato filling and apply plain flour mix on the edges.
  • Close and seal by pressing firmly.
  • Deep fry the samosa on low flame until it turns golden and crisp. Drain excess oil over kitchen paper.
  • Serve punjabi aloo samosa with green chutney and tamarind chutney.


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