Punjabi Aloo Samosa Recipe
This Aloo Samosa recipe will give you the classic Indian potato samosa in the comfort of your own home. It features flaky and crispy pastry with the most delicious Indian spiced potato filling. This is the perfect snack for any time of the year!
Aloo samosa is one of the most popular Indian snacks and has won hearts worldwide. It’s a crispy pastry filled with a spiced mashed potato filling and then deep-fried to perfection.
These triangle-shaped snacks are absolutely delicious, and if you’ve ever tried one, you know what I mean. And if you haven’t, this is the perfect recipe to get started. It’s beginner-friendly, with great results every time. Plus, it’s the perfect snack when paired with aromatic Indian tea. Don’t forget to try my Beef Samosa and Chicken Samosa.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: Don’t let the list of ingredients intimidate you! This samosa recipe is straightforward, with simple steps to follow. From making the dough to preparing the filling, everything is quick and easy. Plus, I’ve added step-by-step images and a video to guide you through the process.
- Family favorite: This recipe is a hit with the whole family. The flaky, crispy pastry filled with boiled potato and a blend of warm spices is comfort food at its finest. It is a snack that everyone, both vegans and non-vegans, will crave.
- Versatile: Aloo samosa is versatile – it can be served as an appetizer, a snack, or a side dish. You can also adjust the spices according to your taste or add some other veggies to the filling.
- Delicious: The combination of a crispy, flaky pastry with a warm, spiced potato filling makes this aloo samosa incredibly tasty. When paired with aromatic Indian tea, it becomes the perfect snack.
🍊 INGREDIENTS
All you need are some simple ingredients from your pantry to make this delicious Punjabi aloo samosa recipe at home. More details about the ingredients and measurements are in the recipe card below!
For the Filling:
Potatoes: These are the star of the dish. Boiled and mashed, they form the hearty, comforting filling of the samosa.
Spices: We’ll use some classic Indian spices such as turmeric powder, coriander powder, ginger powder, fennel seeds, garam masala, and black pepper powder for this recipe. It’ll truly give you the best tasting samosas.
Green Chili: These are deseeded and chopped to give the filling a spicy kick.
Coriander Leaves: Chopped and added for a fresh, citrusy flavor.
Oil: This is used to deep fry the samosas, giving them their signature crispy, golden exterior.
For the Dough:
All-Purpose Flour: This forms the basis of the dough, providing structure to the samosa.
Salt: Again, this enhances the flavors of the other ingredients in the dough.
Cumin Seeds: These are added to the dough for a warm, earthy flavor and a bit of crunch.
Oil: This is used to moisten the dough and make it easier to work with.
Warm Water: This is used to bind the dough together. The dough should be a little firm to hold the filling and retain its shape while frying.
🔪 HOW TO MAKE
Step 1
Start by adding all the dough ingredients (except water) into a bowl and mix them well. Gradually add water to the mixture and knead it until you achieve a smooth, non-sticky dough. The dough should be a little firm.
Step 2
Cover the dough and allow it to rest for about twenty to thirty minutes.
Step 3
In a large pan, add oil. When hot, add the spices, salt, green chili, and coriander. Fry these for a few seconds.
Step 4
Mash the potato leaving a few small chunks and add them to the previously fried spices. Cook this mixture for about two minutes on medium heat. Then turn off the heat and allow the filling to come to room temperature.
Step 5
Divide the dough into four equal balls. Take one ball and roll it into a medium-thickness circle of about six inches using a rolling pin. You won’t need flour to roll this dough.
Step 6
Use a knife to cut the circle in half. Take one-half and fold it into a cone. Make sure to seal along the fold.
Step 7
Hold the cone between your thumb and index finger. Fill the cone with the filling, which might take two tablespoons or a little less.
Step 8
Wet the edges of the dough with water and pinch to seal. You should now have a triangle-shaped samosa. Repeat this step with the rest of the dough and filling.
Step 9
Cover the samosas with a cloth and keep them aside for twenty minutes in a cool place. This step helps the samosas to have fewer bubbles on the pastry when frying. (I fry the samosa after shaping them, and in my house, we do like having bubbles on the samosa, but that is our preference.)
Step 10
In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry them on medium heat until they turn golden brown. The frying time may take between seven to eight minutes, depending on the size of the samosa.
👩🏽🍳 PRO TIPS
Choose your potatoes wisely: For the filling, opt for starchy potatoes like Russets or Yukon Gold. These potatoes have a fluffy texture when cooked which makes the filling light and tasty
Spices are key: Don’t skimp on the spices. The coriander powder, garam masala, and fennel seeds give the samosa its characteristic flavor. Adjust the quantities according to your preference but don’t leave them out.
Perfect your dough: The dough should be a little firm, not sticky. This guarantees that your samosas are crispy and flaky. Remember to let the dough rest for at least half an hour before rolling it out.
Allow the dough to rest: After preparing the samosas, let them rest for about twenty minutes before frying. This helps to reduce the formation of bubbles on the pastry, resulting in a smoother surface.
Roll and fold with care: When preparing the samosas, roll the dough to a medium thickness and fold it into a cone shape. Make sure that you seal the edges properly to prevent the filling from spilling out during frying.
📋 VARIATIONS
This easy samosa recipe is delicious as is, but here are a few variation ideas to change up the flavor:
Make it Paneer-filled: If you’re a cheese enthusiast, this variation is a must-try. Swap out half of the boiled potatoes for crumbled paneer. The paneer adds a creamy texture and enhances the flavor of the samosa.
Add Peas: If you’re looking for a refreshing twist, add half a cup of green peas to the filling. The peas add a burst of freshness and a beautiful green color to the filling.
Make it Spicy: If you’re a fan of heat, this variation is for you. Simply add an extra green chili or a teaspoon of red chili powder to the potato mixture for an extra kick.
🍽️ HOW TO SERVE
- Punjabi samosa paired with a cup of masala chai makes a perfect breakfast or evening snack. The spicy and flavorful samosa with the warm, aromatic tea is a match made in heaven.
- For a slightly western twist, serve these aloo samosas with a side of tangy ketchup or spicy salsa.
- Aloo samosa served with a mint-coriander chutney or a sweet tamarind chutney is an absolute classic. The chutneys add an extra layer of flavor, making each bite even more delicious.
- Aloo samosa also makes a great on-the-go snack. Just wrap them in a napkin or foil, and you have a delicious snack ready for your busy day ahead.
💬 FREQUENTLY ASKED QUESTIONS
All-purpose flour, also known as “Maida” in India, is the ideal choice for making samosa dough. This gives the samosas their golden color and a flaky, crispy texture. You can use whole wheat flour, but it might result in a harder and less crispy dough. A mix of half all-purpose flour and half whole wheat (Atta) could also work.
Yes, you can freeze the samosa dough. After kneading the dough, wrap it in plastic wrap and place it in an airtight container or a sealable freezer bag. The dough can be frozen for up to two months.
Do not thaw the frozen samosa and follow the recipe for frying the it.
Yes, you can bake the samosas. While a baked samosa recipe is available on my blog and has been quite popular, I must admit that the fried version always has an edge. The baked version was mainly experimented with for those watching their calories.
🌡️ STORING
Fridge: Once the samosas have cooled down, store them in an airtight container. They can be kept in the fridge for up to three days.
Reheating: To reheat your aloo samosa, place them in a preheated oven at a moderate temperature. This will help to retain that flaky and crispy pastry texture that we love in a samosa.
Freeze: You can see uncooked samosas in Ziploc bags or freezer-safe containers for up to three months. Fry the frozen samosa while frozen, do not thaw them, the cooking time will be a little longer.
📣 MORE INDIAN RECIPES YOU’LL LIKE
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Punjabi Aloo Samosa Recipe
Ingredients
FOR THE FILLING
- 600 gram boiled potato
- ½ teaspoon salt or according to your taste
- ¼ 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
- ¼ teaspoon salt
- ¼ teaspoon cumin seeds
- 2 tablespoon oil
- ¼ cup warm water you may need less the dough should be a little firm.
Instructions
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.
MAKING THE FILLING
- In a large pan, add oil, and when hot, add the spices, salt,green chili, and coriander—Fry for a few seconds.
- Mash the potato leaving few small chunks and add it to the previously fried spices.
- Cook the mixture for two minutes on medium heat.
- Turn off the heat and allow the filling to come to room temperature.
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.
Video
Notes
- You can find amchoor powder (mango powder) in most samosa filling, but I am not fond of the taste, if you want to keep the taste authentic then add a teaspoon of amchoor powder, if you don’t have it replace it with a teaspoon of lemon juice.
- You should add the amchoor powder while cooking the filling after adding the potato. When replacing with lemon juice, add it after you cook the filling and mix well.
- Usually, resting the samosa for 20 minutes reduces the amount of bubbles on the samosa when frying it; however, I don’t wait this long, and my family likes the texture with bubbles.
They look very flaky and yummy!
Thanks Angie, these were awesome! 🙂
We love somasa over here, I love that yours are vegan. They look awesome.
These were perfect and I hope you give them a try!
HI, my samosas fail to come out crunchy, i have access only to cake flour in my area.
i am wondering to mix half bread flour with cake flour to increase the gluten count.
Any thoughts on this.
Thanks so much for all the lovely recipes and photos.
Are your photos for sale?
Hi, you can try mixing cake flour with bread flour make it half each, I’m not sure if the outcome will be as good as working with all purpose flour, but I think it will be crunchy. My photos are not for sale.
There’s no steps for making the filling. I assume I mix it together? Does anything need to be heated up?
Hi Madeline, Thank you so much for pointing this out, hiccups like this take place when I update Wordpress. I have added the steps for making the filling and I hope you try this recipe again.
It is utterly delectable! Easy too! Thanks for sharing ❤️
Glad you liked it Nina, thank you 🙂
How much oil does one need to fry the spices
Hi Donna, 2 to 3 tablespoons should be good.