Flaky Crunchy Punjabi Aloo Samosa Recipe | Samosa Recipe

Flaky and crunchy fried samosa are one of the most popular street food snack in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty, delicious snack. This step-by-step recipe guide will help you to make the flakiest, tastiest, absolutely best Punjabi Samosa or Aloo Samosa from scratch!

About This Samosa Recipe

What makes this the best homemade samosa recipe? My foolproof instructions will guarantee that your potatoes and peas samosa are hearty with a perfectly flaky, crispy crust.

I use a bit less water than some other recipes to make my dough, which creates an ever flakier and crave-able samosa crust. (This is also the trick I use to make samosa pie, which is a great non-fried alternative to traditional samosa.)

Prepare Punjabi Aloo Samosa Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons oil
• 1 teaspoon ajwain (carom seeds)
• 2-3 tablespoons water
• 1 teaspoon salt
• 2 tablespoons oil
• 2 potatoes, boiled and mashed
• 2 tablespoons coriander leaves, finely chopped
• 2 green chillies, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon amchur (dry mango powder)
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds
• Oil for deep-frying

Instructions:

1. In a large bowl, mix together the all-purpose flour, oil, ajwain and salt. Add enough water to form a soft dough. Knead the dough for 5 minutes and then cover and keep aside for 20 minutes.
2. Heat 2 tablespoons of oil in a pan. Add the mashed potatoes and sauté for a few minutes. Add the coriander leaves, green chillies, garam masala, amchur, red chilli powder and cumin seeds and mix well. Cook for a few minutes and then remove from heat and set aside.
3. Divide the dough into 16 equal parts and roll each part into a thin circle. Place 2 teaspoons of the potato mixture in the center of each circle. Bring the edges together and seal to form a semi-circle.
4. Heat oil in a deep-frying pan. Gently slide the samosas into the hot oil and fry until golden brown. Remove and drain on absorbent paper.

Serve hot with chutney or ketchup. Enjoy!

Samosa Stuffing Variations

There are many variations in a samosa stuffing depending on the region and state in India.

1. In Delhi and Punjab, potatoes alone or a combination of peas and potatoes are common – where the potatoes or peas are not crushed or mashed. The potato cubes are cooked perfectly but in shape with a few green chilli pieces in the filing. There is a some sourness in this stuffing as dry mango powder or dry pomegranate powder are added. A few more spices are added as well.
2. In some variations, raisins are also added which gives the samosa a sweet-sour taste. Sometimes cashews are also added for some crunch.
3. In some places, the filling is totally mashed with plenty of spices added.
4. If the green chilies are not added in the filling then fried green chilies are usually served separately.
5. Some people also add ginger-garlic paste and on few rare occasions, I have found chopped carrots pieces also in the stuffing.
6. A variation with mix vegetables is also made. Veggies like peas, carrots, cauliflower and potatoes are added.
7. Onion samosa is another variation where a spiced mixture of onions and poha (flattened rice) is filled in the samosa.
8. Sweet samosa is also made with a stuffing of khoya (mawa), nuts and dry fruits. This is made usually during festivals like Diwali or Holi. These samosa are also known as khoya samosa or dry fruit samosa.
9. A variation is also made with paneer cubes added in the stuffing.
10. Cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits.

How to make Aloo Samosa in an air fryer

If you have an air fryer then do try making samosa in it. You will be pleasantly surprised with the texture of the air fried samosa. They do taste similar to the fried samosa, minus the extra oil.

For air-frying, preheat air fryer at 180 degrees Celsius for 10 minutes. Brush aloo samosa with oil and air fry at 180 degrees Celsius till the samosa are golden.