Photo: Billjones94 · CC0 · Wikimedia Commons

Punjab · Snack

Punjabi Aloo Samosa

Traditional 1. Punjabi Aloo Samosa recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ¼ cup (60ml) ghee
• 6 tbsp (90ml) water
• ¾ tsp carom seeds
• ¾ tsp salt
• 4 medium (500g) boiled potatoes
• ½ cup green peas
• 1 tbsp ghee (for filling)
• 1 tbsp minced ginger
• 1-2 chopped green chilies
• Pinch of asafoetida
• 4 tbsp chopped coriander
• 1 tsp lemon juice
• ¾ tsp cumin seeds
• ¾-1 tsp garam masala
• ¾ tsp red chili powder
• ½ tsp cumin powder
• ½ tsp fennel powder
• Oil for deep frying

👩‍🍳 How to make Punjabi Aloo Samosa

1. Make dough (10 mins, room temp): Mix flour, carom seeds, salt. Add ghee, rub until breadcrumbs form. Add water gradually, knead into stiff dough. Rest 25-30 mins covered.
2. Temper spices (2 mins, medium heat): Heat 1 tbsp ghee, add cumin seeds until crackling (30 seconds). Add ginger, green chilies, cook 1 min until fragrant.
3. Assemble samosas (15 mins): Divide dough into 5 portions. Roll each to 6-inch oval. Cut in half. Take one half, form cone, fill with 1 tbsp potato mix, seal edges firmly with wet fingers—no gaps.
4. Fry (15 mins, low to medium heat): Heat oil to 325°F (160°C). Fry 5 samosas at a time for 10-12 mins on low heat undisturbed—pastry should puff, turn pale golden. Increase heat to medium, fry 2-3 mins more until deep golden, crispy, no oil oozing.

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