Punjabi style aloo samosas are a much-loved snack in the Indian Subcontinent. For these samosas flaky pastry is filled with a spiced potato mixture and deep fried or baked till golden and crispy. Although potatoes are the most popular choice, peas, onions, paneer, and meat are also used as a filling.
What distinguishes Punjabi samosas from regular samosas is the crust. Regular samosas are wrapped in thin sheets similar to spring roll wrappers whereas Punjabi samosas have a slightly thicker flaky crust. Punjabi samosas are easy to make at home and this failproof recipe yields results very much like your local Halwai (confectioner) shop.
Speaking of Halwai walay samosay, my dad and I had a ritual. Everyday on his way back from evening prayers he would bring home two aloo samosas for me. Even now whenever I am visiting my parents Punjabi aloo samosa await me.
If you are looking for more samosa recipes, try out my Potato Filled Mini Samosas.
For samosa pastry
- All Purpose Flour 2 cups
- Carom Seeds ¼ tsp. (Ajwain)
- Salt ½ tsp.
- Melted Ghee ¼ cup (can be substituted with oil)
- Water ½ cup
for samosa filling:
- Boiled and Peeled Potatoes 5-6 medium (500g)
- Oil 2 tbsp.
- Cumin Seeds 1 tsp.
- Coriander Seeds 1 tsp.
- Carom Seeds ¼ tsp. (Ajwain)
- Green Chilli 1; sliced
- Red Chilli Flakes ½ tsp.
- Red Chilli Powder ¼ tsp.
- Cumin Powder ½ tsp.
- Chaat Masala ½ tsp.
- Dry Mango Powder ½ tsp.
- Salt to taste
to make samosa pastry
- Take flour, salt and carom seeds in a bowl and mix well.
- Add ghee or oil and using your fingers rub oil into flour until it crumbles. When you clamp the flour in your fist it should hold together as shown below.
- Add water gradually and knead flour into a firm dough. The dough should not be soft. You might need a 1-2 tablespoons of water more depending on the quality of flour.
- Cover the dough with a wet napkin or kitchen towel and allow it to rest for 30 minutes.
to make samosa filling
- Mash boiled potatoes with a potato masher. Leave a few lumpy bits in the potatoes.
- Heat oil in a pan and add cumin, coriander, carrom seeds and green chilli. Fry till the spices are fragrant.
- Add mashed potatoes and remaining spices and mix till well combined.
- Adjust salt per taste and keep potato filling aside till it has cooled down.
filling and frying samosas
- After 30 minutes of rest knead the samosa pastry again for 2 minutes.
- Divide the dough into 6 equal sized balls.
- Roll out each dough into a thin oval shape.
- Using a sharp knife cut the dough down the centre to form two semi-circles.
- Lift the straight edge of the semi-circle halfway as shown in the picture below and wet the edge with water using your fingertips. Overlap the remaining straight edge over the wet part to form a hollow pocket.
- Fill the cavity with prepared samosa filling. Wet the open edges of the samosa pocket with water and press firmly using your fingers to seal. One samosa is complete.
- Repeat the same for the remaining samosa pastry. You will end up with 12 samosas.
- You can freeze samosas at this stage in a tray or by placing a piece of plastic between each samosa to prevent them from sticking together.
- To fry samosas, heat 1 litre oil in a wok on medium high heat. Add samosas into hot oil and reduce heat to low. Frying the samosas on low heat makes them crispier and prevents the formation of air bubbles in the samosa pastry.
- When samosas are golden remove them with a slotted spoon onto a plate lined with kitchen paper to absorb excess oil.
- Serve samosas hot with green chutney or your favourite condiments.