Snacks--Potato(Aloo) samosa
Potato samosa:Fresh fried and crunchy and very tasty samosas are one of the most popular street food snack in North Indian recopies. They feature a patties-like crust but are filled with tasty potatoes and peas for a hearty, delicious snack. This step-by-step recipe will allow any one to make the flakiest, tastiest, absolutely best is the Aloo Samosa from scratch! and this is the most popular too.
If the given instruction is followed properly potatoes and peas samosa are hearty with a perfectly flaky, crispy crust.
Potato(Aloo) samosa
here a bit less water is used than some other recipes to make the dough, which creates an ever flakier and crave-able samosa crust.Plus, the filling in these Samosa is just unbeatable. It’s super easy to prepare in a pressure cooker or using in a pan on the stove. Green peas and potatoes are blended with traditional Indian spices for a warm, satisfying stuffing.
With a perfect crust and comforting filling, this recipe is a real winner! Give it a try it is very easy and simple and gives great fun to making samosa recipe from scratch at home.Plus, the filling in these Samosa is just wonderful. It’s very very easy to prepare in a stove top pressure cooker or using an Instant Pot and in a pan on the stove. Green peas and potatoes are blended with classic and traditional Indian spices for a warm, satisfying stuffing that will make more demanding .
Directions to Make Samosa
Here is a complete step-by-step instructions with photos for making the best traditional samosa recipe from scratch.Start by making the savory filling and dough. Then assemble the potato samosa, fry, and enjoy with y favorite dipping sauces and chutneys!
Ingredients
For Making Samosa Dough
- 2 cups all-purpose flour (maida), 250 grams
- 1 teaspoon carom seeds
- 1 teaspoon salt or add as required
- 6 tablespoons Ghee (clarified butter), 50 grams
- 7 to 8 tablespoons water or add as required
For Cooking Potato & Peas
- 3 potatoes medium-sized, 300 to 350 grams or 3 cups chopped boiled potatoes
- ½ cup green peas – 180 grams, fresh – can use frozen peas
- 2 cups water – for steaming
Other Ingredients
- 1 tablespoon oil – I used mustard oil. sunflower, canola, grape seed oil can be used
- ½ teaspoon cumin seeds
- 1 teaspoon ginger – finely chopped, or 1 inch peeled ginger
- 2 teaspoons green chillies – finely chopped or 2 tsp finely chopped serrano peppers or 1 to 2 green chillies
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida (hing) – optional
- 1 to 2 teaspoons dry mango powder (amchur)
- salt as required
- 1 tablespoon coriander leaves (cilantro), chopped
- oil for deep frying – as required, any neutral flavored oil
- ½ inch cinnamon
- 1 clove – optional
- 3 black peppercorns
- 1 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 teaspoons coriander seeds
Instructions
- 1. The first of all cook the potatoes and peas for the filling.To cook the potatoes and peas in a stove top pressure cooker: Place and 2 to 2.5 cups water in a 3 or 4 litre pressure cooker. On top of the potatoes carefully set a small trivet and pressure cooker-safe bowl with ½ cup green peas. Pressure cook for 5 to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
- 2. For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For the Instant Pot, do a quick pressure release after 5 to 7 minutes. Check with a knife or fork to see if the potatoes are cooked well.
- 3. Next, roast or toast the spices. This will help to release their flavors and should not be skipped!
- To a small frying pan over low heat add the following spices:Heat the spices for just a few minutes until aromatic, being careful to not burn
- 4. Remove the spices from the heat and allow to cool completely. Then, put them in a spice grinder or small mixer-grinder jar.
- 5. Grind the toasted spices to a semi-fine powder, and set aside.
Method of Potato Stuffing
- 6. Peel the skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.
- 7. In a small skillet, heat 1 tablespoon oil. When the oil becomes medium hot then reduce the heat to low.Crackle ½ teaspoon cumin seeds until fragrant.Use neutral oil like sunflower oil, safflower oil, grape seed oil or canola oil.
- 8. Keep the heat on low and add 1 teaspoon finely chopped or minced ginger and 2 teaspoons finely chopped green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
- 9.Now you can switch off the flame or keep flame to a low. Then add the cooked green peas, ½ tea-spoon red chilli powder, 1 pinch of asafoetida (hing), the dry ground spice mix that we made and 1 to 2 teaspoons dry mango powder (amchur).The mango powder gives the samosa filling its signature tangy flavor that balances so well with the savory, spicy flavors of the other stuffing ingredients.
- 10. Stir together and sauté for a minute. add less or more dry mango powder to personal taste.
- 11. Next add potato cubes, salt as required and 1 tablespoon chopped coriander leaves (also known as cilantro) to the skillet.
- 12. Mix very well and sauté for a minute. Check the taste, and add more of the spices, salt or dry mango powder if needed. Cover and set the filling aside while you make the dough.
Make Samosa Dough
- 13. In a large mixing bowl combine 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).
- 14. With your fingers, mix the ingredients together until they make a breadcrumb-like texture that holds its shape when you press a portion of the mixture.
- 15. Then, working just a bit at a time, add in 7 to 8 tablespoons water in parts and knead.
- 16. Continue kneading to form a firm, tight dough. It should not be soft or sticky. Cover the samosa dough with a moist kitchen towel and let rest for 30 minutes.
Giving the Shape
- 17. After the dough has rested, divide it into 6 to 7 even pieces. Take each piece and gently roll in your palms first to smooth and soften. Place it on your work surface or on the rolling board
- 18. Then roll it with a rolling pin, being mindful to keep the thickness even at 1 mm and not too thin.
- 19. Cut the with a knife or a pastry cutter, right through the center of the samosa pastry.
- 20. Use a rolling pin to gently flatten the half moon shape to make even.
- 21. Use a pastry brush to lightly brush the samosa dough with water around all of the edges Next, fold to join the straight edged side together to form a cone, like shown in the photo below. Be sure to press the edges well so that they are sealed!
- 22.The samosa cone is now ready to be stuffed with the potato and pea filling filling.
- 23. Carefully spoon and lightly pack the prepared potato and pea stuffing into the samosa cone. Make sure to not over or under-fill to prevent the samosa from bursting during the frying process.
- 24. Crimp and pinch the edges to close as shown in photo below. This helps the samosa to stand once made.
- 25. Evenly press all of the edges, making sure there are no cracks in the dough. The edges should be sealed very well so that the stuffing does not come out while frying.
- Prepare all the samosa this way and cover with a moist kitchen napkin to keep the samosa from drying out.
Deep Fry Samosa
The final step to making the best samosa is to fry them to a perfectly crisp golden brown.Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grape seed oil are some options.
- 26. Heat the oil for deep frying in a pan. Test the oil by adding a small piece of dough – it should come up quickly if the oil is hot enough for frying.
- Once the oil becomes hot, gently slide 3 to 4 of the prepared stuffed samosa into the oil, and then immediately reduce the flame to low.
- Do not overcrowd the pan to ensure each potato samosa fries evenly!
- 27. Fry them on low to medium-low heat, keeping an eye on them so they don’t burn.
- 28. When one side is pale golden, use tongs or a slotted spoon or skimmer to gently turn the samosa over and continue frying.
- This way you will have to turn a couple of times for even cooking. Be gentle and careful while turning them as they are heavy and oil can spill out.
- 29. Fry until each aloo samosa is crisp and golden. The oil will stop sizzling once the samosa are fried well. It will become nicely crisp and golden.
- 30. Use a skimmer to carefully remove fried samosa from the oil, and place them on paper towels to remove extra oil.
Repeat the frying steps with the remaining batches of potato Samosa.
- 31. Serve Punjabi Samosa hot or warm or at room temperature with Coriander Chutney or Tamarind Chutney, or with a zesty tomato ketchup The pairing of potato Samosa with masala tea is irresistible and much loved in India.
Notes and Tips
So you must be wondering what should be the perfect proportions of ingredients in the pastry dough and the correct frying method – to get that flaky and crispy crust in the samosa recipe. Here is some more detail.1. Proportion of fat
The amount of fat (which we call as “ moyan” in Hindi) has to be in the correct proportion in a samosa dough. It is always suggested to add ⅕ of fat to 1 part of flour in weight.
Example: For 1 kilogram of flour, you have to add 200 grams of fat. In this punjabi samosa recipe, I have kept the same ⅕ proportion of fat – which is 50 grams for 250 grams of flour.
2. Proportion of water
A samosa crust dough has to be kneaded to a tight and firm dough. The dough should not be soft like a bread or roti dough. It need to add less water when kneading. The amount of water that will be added depends on the quality of the flour. Thus add water in parts when knead the dough.
3. Rolling samosa crust
Roll the crust evenly keeping 1 mm thickness all over. Do not roll the crust too thick. A thick crust will take up plenty of frying time resulting in a hard texture and do not roll the dough too thin too. It won’t be able to contain the potato stuffing and burst in oil. So do keep in mind these tips while rolling the dough.
4. Two frying techniques
There are two frying techniques to get that perfect crispy flaky crust in a samosa.
The amount of fat (which we call as “ moyan” in Hindi) has to be in the correct proportion in a samosa dough. It is always suggested to add ⅕ of fat to 1 part of flour in weight.
Example: For 1 kilogram of flour, you have to add 200 grams of fat. In this punjabi samosa recipe, I have kept the same ⅕ proportion of fat – which is 50 grams for 250 grams of flour.
2. Proportion of water
A samosa crust dough has to be kneaded to a tight and firm dough. The dough should not be soft like a bread or roti dough. It need to add less water when kneading. The amount of water that will be added depends on the quality of the flour. Thus add water in parts when knead the dough.
3. Rolling samosa crust
Roll the crust evenly keeping 1 mm thickness all over. Do not roll the crust too thick. A thick crust will take up plenty of frying time resulting in a hard texture and do not roll the dough too thin too. It won’t be able to contain the potato stuffing and burst in oil. So do keep in mind these tips while rolling the dough.
4. Two frying techniques
There are two frying techniques to get that perfect crispy flaky crust in a samosa.
- Frying at a low temperature-In this method, firstly heat the oil at a medium or medium-high temperature. Then add the samosa into the hot oil. As soon as you add the samosa to the hot oil, reduce the heat to a low or medium-low and fry samosa on a low heat.This ensures that they do not absorb too much oil. If you directly put the samosa in a less hot oil, they soak up too much oil. If you fry samosa in a very hot oil, then tiny air bubble pockets can form on the crust and the inside part of the crust will be under cooked.
- Frying twice :This is a little lengthy method and the one which In this method initially lightly fry the samosa not allowing them to become golden – just that the dough should look cooked.Add the samosa in hot oil and remove them when the crust has become opaque and cream white. Fry until lightly fried so that when you remove them they will not break. Set them aside. Then lower the heat of oil and fry the samosa again until they are golden.
- With both the methods, the final samosa will be crisp & flaky from outside and cooked well from inside – like the one you get in the markets and there will be no air pockets on the crust.
These Samosa can also air fry.