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.
Punjabi Aloo Samosa
How to Make Tamarind Chutney in Urdu – English
Ingredients for pastry:
- Plain flour – 2 cups
- Carom seeds – 1/2 tsp
- Salt – 1 tsp
- Ghee – 3 tbsp
- 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:
- Oil – 1 1/2 tbsp
- Cumin seeds – 2 tsp
- Ginger – 1 tbsp finely chopped
- Boiled potato – 2 cups
- Turmeric powder – 1/4 tsp
- Red chili flakes – 2 tsp
- Dry coriander seeds and cumin seeds crushed – 2 tsp
- Chaat masala – 1 tsp
- Salt – 1 tsp
- Green chilies – 3 to 4 chopped
- Fresh coriander – 1/2 cup
Other ingredients:
- Plain flour paste – 2 tsp and water – for sealing
- Oil – for deep frying
Method:
- 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.
