Aloo Samosa
ID: 900dabf7...
A classic Punjabi-style Aloo Samosa recipe featuring a crispy, flaky golden crust stuffed with a spiced potato and green peas filling. This recipe includes professional tips to prevent bubbles on the crust and keep the samosas crispy for longer.
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🍳 Cooking Flow
Knead a stiff and tight dough with flour, salt, ghee, and lukewarm water, then let it rest for 20 minutes. → Sauté ginger, green chillies, green peas, crumbled potatoes, and spices to make the potato stuffing, then let it cool. → Roll dough balls into oval sheets, cut each in half, fold into cones, and stuff with the cooled potato filling. → Seal the edges of the samosas firmly and let them rest under a cloth for 30 minutes. → Deep-fry the samosas in medium-hot oil on low-medium flame until golden brown and crispy.
Cooking Steps
Brief Cooking Order
Knead a stiff and tight dough with flour, salt, ghee, and lukewarm water, then let it rest for 20 minutes. → Sauté ginger, green chillies, green peas, crumbled potatoes, and spices to make the potato stuffing, then let it cool. → Roll dough balls into oval sheets, cut each in half, fold into cones, and stuff with the cooled potato filling. → Seal the edges of the samosas firmly and let them rest under a cloth for 30 minutes. → Deep-fry the samosas in medium-hot oil on low-medium flame until golden brown and crispy.
Introduction
A classic Punjabi-style Aloo Samosa recipe featuring a crispy, flaky golden crust stuffed with a spiced potato and green peas filling. This recipe includes professional tips to prevent bubbles on the crust and keep the samosas crispy for longer.
Step 1
In a large bowl, mix the plain flour with salt and ghee. Rub the flour with your hands until the ghee is well incorporated. Add lukewarm water in small portions and knead into a stiff and tight dough.
Step 2
Cover the dough and let it rest for 20 minutes to set.
Step 3
Prepare the ingredients for the stuffing: chop the cashews into 4-5 small pieces per cashew, and peel the boiled potatoes.
Step 4
Heat 1 tbsp of oil in a pan over low flame. Add grated ginger, chopped green chillies, and green peas. Mix well, cover, and cook for 2 minutes until the peas soften.
Step 5
Crumble the boiled potatoes directly into the pan. Do not mash them too finely; keep some small potato chunks.
Ingredients List
Important Notes
Using ghee as 'moen' in the dough (instead of oil) ensures a flaky crust and prevents bubble formation on the samosas.
The dough must be kneaded very stiff and tight; a soft dough will lead to soft samosas with bubbles.
Do not over-mash the potatoes for the stuffing; leaving small chunks gives the samosas a better texture.
Letting the stuffed samosas rest for 30 minutes before frying dries the outer surface slightly, ensuring a smooth, bubble-free crust.
Always fry samosas on low to medium flame. Frying them in too hot oil will make the outer layer cook too fast, leaving the inside uncooked and the crust soft.
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