Punjabi Aloo Samosa Recipe is what I’ll share with you today. Aloo samosa is one of the best samosas out there, Vegans and non-Vegans crave it, a flaky and crispy pastry, and although only oil is used to make the pastry dough, it tastes rich and buttery. Filled with boiled potato and a blend of warm spices, this is the perfect snack when paired with aromatic Indian tea. I have added step by step images and a video to show you how easy it is to make Punjabi Aloo Samosas!
What is aloo samosa?
Aloo samosa is an Indian Snack made of a dough that’s rolled out and then filled with a mixture of boiled potato and spices. You then seal the edges of the rolled-out dough and deep fry it. There are different versions of samosas out there, but if you want to stick to the vegan version and make it healthier then try my Baked aloo samosa. I’m sure you like it. Samosa is a popular snack in India but found its way to different countries around the world.
What flour to use in making samosas?
All-purpose flour is perfect for making samosa dough. The samosas get the golden color and flaky and crispy texture from using all-purpose flour which is called “Maida” in India. You can use whole wheat flour to make the Punjabi aloo samosa, but the dough will get hard and not as crispy. Another option is to use half all-purpose flour and half whole wheat (Atta).
Can we add crushed spices in the samosa filling?
Of course! If you prefer to use crushed spices (The authentic Punjabi samosas have crushed spices.) then go ahead, it will not affect the flavor. I have used spices in a powder form because I’m not fond of the crunchy texture of the spices in my samosa filling. The spices you can crush are:
Dry red chili adds heat to the samosa filling, but you can omit it.
What is the resting time for the samosa dough?
It is important to allow the dough to rest after kneading. 20 to 30 minutes of resting time will form the gluten in the dough, make it softer, and easier to roll out.
Can I freeze the samosa dough?
After kneading the dough, wrap it in a plastic wrap and then place in an airtight container or a sealable freezer bag and freeze for up to 2 months.
Can I freeze the samosas?
After stuffing and sealing the samosas, place them on a baking sheet lined with parchment paper. Cover with plastic wrap and place the pan in the freezer. When the samosas are hard, place them in a sealable freezer bag, the frozen samosas stay fresh in the freezer for up to 2 months. Don’t forget to write the date on the freezer bag!
How to fry frozen Aloo samosa?
Place the frozen samosa on the countertop for 30 minutes, or until it thaws completely, you can also place them in the fridge to thaw overnight. When thawed follow the recipe below for frying the samosa.
Are these samosas vegan or vegetarian?
The recipe in this post is for Vegan samosa because I’m not using ghee in the dough or in frying. Instead, I have used sunflower oil, and you can use any unflavored oil too.
Ghee adds amazing flavor and makes the samosas super flaky, people in Punjab, well in India, prefer using ghee in their cooking and frying.
Can I bake the samosas?
I do have a baked samosa recipe on my blog, and it was a hit, it’s been there for years, and my readers enjoyed it. But comparing a baked samosa with fried one, the fried samosa will always win in my book! I haven’t met an Indian who appreciate the baked version, but I did experiment mainly for those who are watching their calories.
How to make a samosa sandwich?
Are you surprised? Don’t be, samosa sandwich exists, and it fills you up for hours. You can easily spot it while walking in Mumbai streets. To make the samosa sandwich:
- Cut the bread roll in half just like when making a sandwich or use to slices of sandwich bread.
- Spread the green or red chutney over the bread.
- Crush the samosa and place it over one side of the bread on top of the chutney spread.
- On top of the samosa, you can add slices of onion, cucumber, bell pepper, or tomato.
- Cover with another slice of bread.
- Grease a pan with oil or ghee and toast both side of the sandwich.
What changes in a samosa recipe?
The samosa dough changes, in this recipe you get to learn how to make Punjabi samosa dough, but you can find samosas wrapped in a thin wrap. The filling of the samosa recipe changes, you can find chicken samosa, beef or mutton samosa, vegetable samosa, and some samosas filling is a mixture of fried and crushed samosa dough and caramelized onion.
How to serve crunchy aloo samosas?
Samosas can go well with ketchup, but if you want to go all the way Indian style then serve it with chutney, green or red. Raita is in an Indian salad made of yogurt, cucumber, and sliced onions. But no matter what sauce you dip the samosa in, a delicious cup of a strong Indian tea (Karak chai) should accompany this amazing crunchy snack.
Punjabi Aloo Samosa Recipe
FOR THE FILLING
- 600 gm boiled potato
- 1/2 teaspoon salt or according to your taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 green chili deseeded and chopped
- ¼ teaspoon ginger powder
- ¼ teaspoon black pepper powder
- 1 teaspoon garam masala powder
- ½ teaspoon fennel seeds
- 2 tablespoon chopped coriander leaves
TO FRY THE SAMOSA
- Enough oil to deep fry the samosas
FOR THE DOUGH
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cumin seeds
- 2 tablespoon oil
- 1/4 cup warm water you may need less the dough should be a little firm.
MAKING THE DOUGH
- In a bowl, add all the ingredients (except water and mix well).
- Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
- Cover the dough and let it rest for 20 to 30 minutes.
PREPARING THE SAMOSA
- Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won’t need flour to roll this dough).
- Use a knife to cut the circle in half.
- Take one-half and fold into a cone — seal along the fold.
- Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
- Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn’t open while frying but make sure to pinch firmly). Now you should have a triangle-shaped samosa. Repeat this step with the rest of the dough and filling.
- Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
- In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.
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