Aloo Samosa Punjabi Samosa

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Aloo Samosa Punjabi Samosa. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Aloo Samosa Punjabi Samosa is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look fantastic. Aloo Samosa Punjabi Samosa is something that I have loved my entire life.

Many things affect the quality of taste from Aloo Samosa Punjabi Samosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo Samosa Punjabi Samosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aloo Samosa Punjabi Samosa is 12 Samosas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aloo Samosa Punjabi Samosa estimated approx 1 hour.

To get started with this recipe, we have to prepare a few ingredients. You can have Aloo Samosa Punjabi Samosa using 19 ingredients and 8 steps. Here is how you can achieve it.

Aloo samosa is one of the best samosas out there, 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 cup of hot chai.
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Ingredients and spices that need to be Make ready to make Aloo Samosa Punjabi Samosa:

1. For Dough
2. 1.5 cup All Purpose Flour / Maida
3. 1 tsp Ajwain(carom seeds)
4. 3 tbsp Cooking oil
5. 1 tsp Salt
6. 7 tbsp water
7. For Stuffing
8. 5 medium sized boiled potatoes
9. 1/4 cup green peas fresh or frozen
10. 1 tbsp cooking oil
11. 2 green chillies finely chopped
12. 1 tsp ginger-garlic paste
13. 1/2 tsp Garam Masala
14. 1 tsp coriander seeds,crushed
15. 1/2 tsp Chilli powder
16. pinch Hing(asafoetida)
17. 1/4 tsp Turmeric powder
18. to taste Salt
19. 1 tbsp coriander leaves,finely chopped

Instructions to make to make Aloo Samosa Punjabi Samosa

1. To Make Dough:
   To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
   Add the oil and then rub the flour with the your fingers until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes.
2. Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
   Now, start adding water, little by little and mix to form a stiff dough.
   Cover the dough with a moist cloth and let it rest for 40 minutes.
3. To Make Stuffing:
   Pressure cook the potatoes for 2 whistles on high heat with natural pressure release.
   Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add crushed coriander seeds.
4. Let the seeds sizzle for few seconds and then add the ginger-garlic paste, green chilli and hing. Cook for 1 minute.
   Add the boiled & mashed potatoes and green peas to the pan. Mix everything together.
   Add the coriander powder, garam masala, amchur, red chilli powder and salt. Mix to combine. Finally add the coriander leaves and remove pan from heat and let the filling cool down a bit.
5. To Make Samosa:
   Once the dough has rested, give it a quick knead and then divide the dough into 6 equal parts.
   Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
6. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts as semi-circle.
   Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.
   Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
   Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
7. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate.Then pinch the edges and seal the samosa.
   Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 12 samosas.
   Now heat oil in a kadai on low heat and drop the shaped samosas into the oil
8. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in colour. At this point, increase the heat to medium and fry until it gets nicely browned.
   Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

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So that is going to wrap it up with this exceptional food Simple Way to Make Favorite Aloo Samosa Punjabi Samosa. Thank you very much for reading. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!