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Samosa recipe crispy punjabi aloo samosa

Samosa Recipe

Classic Punjabi samosa with flaky crust, spiced potato-pea filling, and deep golden finish.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups maida (all-purpose flour)
  • 4 tbsp oil or ghee
  • 1/2 tsp ajwain
  • 1/2 tsp salt
  • 1/2 cup water (approx.)
Filling
  • 4 medium boiled potatoes, roughly mashed
  • 1/2 cup green peas
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds, lightly crushed
  • 1 tsp grated ginger
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp amchur powder
  • 2 tbsp coriander leaves, chopped
  • salt to taste
For frying
  • oil for deep frying

Method
 

Step by step
  1. Mix maida, salt, ajwain, and oil until crumbly. Rub well between palms.
  2. Add water gradually and knead a stiff dough. Cover and rest for 25 minutes.
  3. Heat oil and add cumin, fennel, and ginger. Saute briefly.
  4. Add peas and cook 1 minute, then add potatoes and all dry spices plus salt.
  5. Cook filling for 2 minutes, finish with coriander leaves, and cool fully.
  6. Divide dough into 5 balls. Roll each into oval and cut in half.
  7. Make cone from each half, seal one edge with water, fill potato mix, and close tightly.
  8. Heat oil on low-medium. Add samosas to moderately warm oil, not smoking hot oil.
  9. Fry patiently on low-medium heat until crisp, blistered, and deep golden.

Notes

Tested draft with expanded details for editorial review before publish.