Samosa recipe-best Indian Punjabi samosa recipe you will ever make at home. Crispy, flaky, with delicious aloo filling, perfect recipe from scratch!
Learn to make the best samosa pastry, delicious filling and watch the video to know how to stuff and shape this snack, all tips and tricks included to make it perfect.
Ingredients
For Samosa Dough2 cups all purpose flour maida flour
4 tablespoons oil or ghrr
1/4 teaspoon carom seeds ajwain
1/2 teaspoon salt
For Potato Filling400 grams Potatoes
3/4 cup green peas
2 long green chilies
1/2 inch ginger piece
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/8 teaspoon amchur/dry mango powder OR chaat masala powder
1/2 teaspoons cumin seeds
1/2 teaspoon coriander seeds crushed
1/2 teaspoon fennel seeds crushed
Salt
2 teaspoons oil
Oil for deep frying samosa
Method- Take all the ingredients in a mixing bowl. Mix well till the mixture resembles bread crumbs.
- Add 1/4 cup water and knead to a tight dough. Keep it aside for 30 minutes.
- Boil, peel and mash potatoes well along with blanched green peas. Heat 2 teaspoons oil in a kadai. Add cumin seeds and let it crackle. Add crushed green chilli-ginger and saute well.
- Add potato-peas and saute well.
- Add salt, turmeric, coriander and garam masala powder. Mix well and saute for 5 minutes.
- Add amchur powder and chopped cilantro. Mix well and remove to a bowl.
Shaping and Frying The Samosa- Take the kneaded dough and divide into 4 equal portions. Take one portion and place on a dusted working surface. Roll it into a circle.
- Make cut in the middle of the circle to get 2 semi circles. Apply some water over the edges.
- Take one semi circle and join the edges to make a cone shape.
- Stuff 2-3 teaspoons of prepared filling in the cone and seal the edges.
- Heat oil for deep frying. Slide 2-3 prepared cones in the hot oil and deep fry until golden brown from both sides.
- Drain excess oil and serve samosa hot.