ABOUT RECIPE
In North Indian cuisine, fried samosas are a widely consumed street food snack that are crispy and crunchy. They have a crust that resembles pastry, but inside are spicy, savoury potatoes and green peas, making them a filling and appetising snack. You can create the flakiest, tastiest, and best Punjabi samosa or Aloo samosa from home with the help of this step-by-step recipe guide!
Why is this the greatest recipe for handmade samosas?
With my tried-and-true methods, you can be sure that your potatoes and peas samosas have a crispy, flaky exterior and are packed with flavour. I make my dough with a little less water than some other recipes, which results in an increasingly flaky and delicious samosa top. I also use this technique to make samosa pie, which is a fantastic non-fried substitute for regular samosas.
These Punjabi Samosas also have an amazing stuffing. It's quite simple to prepare in a pan on the stove, an Instant Pot, or a stovetop pressure cooker. Classic Indian spices are mixed with potatoes and green peas to create a warm, filling stuffing that will leave you wanting more.
START THE RECIPE
This dish is a true hit with its warm filling and flawless crust! You won't believe how easy and enjoyable it is to make your own homemade samosa recipe at home if you give it a try. This dish is all about a Punjabi Samosa, which is our personal favourite and always will be. This recipe for the traditional stuffing of potatoes and green peas is based on notes I took in culinary school. Additionally, I created a video that demonstrates how to shape, stuff, and deep fry an Aloo Samosa.
Here is my comprehensive, illustrated step-by-step recipe for the tastiest homemade Punjabi Samosas. Making the pastry dough and savoury filling comes first. After that, put the Aloo Samosa together, fry it, and serve it with your preferred chutneys and dipping sauces!
To make the savoury and spiced filling, the potatoes and peas must first be cooked. In order to cook potatoes and peas in a stovetop pressure cooker, fill a 3 or 4 litre pressure cooker with 3 medium-sized whole potatoes (300 to 450 grammes) and 2 to 2.5 cups water. Place a tiny trivet and a bowl with ½ cup of green peas that is safe for a pressure cooker on top of the potatoes with caution. Cook under pressure for 5 to 6 whistles, or over medium to medium-high heat for 7 to 8 minutes.
If utilising an Instant Pot, put three medium-sized whole potatoes in the 6 quart IP's steel insert. Pour in two glasses of water. After placing a trivet over the potatoes, place a bowl containing ½ cup of green peas on top of the trivet. Cook under pressure for 20 to 25 minutes on high.
After all of the pressure has been released from the stovetop pressure cooker, remove the cover. After five to seven minutes, quickly release the pressure in the Instant Pot. To ensure that the potatoes are cooked through, test them with a knife or fork. If cooked through, the potatoes should readily slide through with a knife or fork. Use the pressure cook option to cook the potatoes for a few more minutes if they are still undercooked. When finished, place the peas and potatoes in a colander to drain, then leave to cool.
Next, give the spices a toast or roast. It is important to do this as it will aid in releasing their flavours!
Add the following spices to a small frying pan set over low heat: A quarter-inch cinnamon stick One optional clove One green cardamom Three black peppercorns
1/4 tsp cumin seeds 1/2 tsp fennel powder Two tspn of coriander powder Take care not to burn the spices as you heat them for a few minutes until they become aromatic.Take the spices off of the heat source and let them cool fully. After that, transfer them to a small mixer-grinder jar or spice grinder.
Transfer the semi-finely ground roasted spices to a bowl and reserve. Advice: I have an answer if you are short on time and cannot roast and grind the spices. In a small bowl, combine 2 teaspoons ground coriander powder, ½ teaspoon ground cumin powder, ½ teaspoon ground fennel powder, and ½ teaspoon garam masala powder.
When the green peas and the remaining ground spices are added in step 9, add this prepared spice mixture.
After the potatoes have cooked, peel the skin and cut them into ½ to 1 inch cubes.
Heat 1 tablespoon of oil in a small skillet. Lower the heat to low once the oil reaches a medium temperature. Toast one-half teaspoon of cumin seeds until aromatic. I used mustard oil because it gives the stuffing a great punch. Neutral oils such as canola, grapeseed, safflower, or sunflower oil can be used.
Add 2 teaspoons of finely chopped green chilies and 1 teaspoon of minced or finely chopped ginger while maintaining a low heat. Cook for a few seconds, or until the ginger loses its raw smell.
9. At this point, you can either turn off or reduce the flame. The cooked green peas, ½ teaspoon red chilli powder, 1 pinch asafoetida (hing), our homemade dry ground spice blend, and 1 to 2 teaspoons dry mango powder (amchur) should all be added at this point.
The distinctive tangy flavour of the Punjabi Samosa filling, which melds so beautifully with the savoury, spicy flavours of the other stuffing ingredients, comes from the mango powder.
Combine and cook for one minute. You can adjust the amount of dry mango powder to suit your taste. I found that one teaspoon was not nearly enough sour flavour, so I added two.
After that, add one tablespoon of chopped coriander, or cilantro, leaves, potato cubes, and salt to the skillet as needed.Combine thoroughly and cook for one minute. Taste and adjust with extra spices, salt, or dry mango powder if necessary. While you prepare the dough, cover and set aside the filling.
Place two cups (250 grammes) of all purpose flour, one teaspoon carom seeds, one teaspoon salt, and six tablespoons (50 grammes) of ghee into a large mixing basin.Using your fingers, combine the ingredients into a texture that resembles breadcrumbs and retains its shape when you press some of the mixture into a mould.
Next, add 7 to 8 tablespoons water in parts and knead, kneading just a little at a time. If the dough appears dry or floury, you can add an additional 1 to 2 tablespoons of water.Keep kneading until a tight, hard dough forms. It shouldn't be sticky or soft. After covering the dough with a damp kitchen towel, allow it to rest for half an hour. If the dough is too sticky or wet, add a couple tablespoons of flour. Remix and knead until a solid dough is achieved.
Divide the dough into six to seven equal pieces when it has rested. To smooth and soften each piece, roll it gently in your palms first. Put it on the rolling board or on your work surface.Next, roll it out with a rolling pin, taking care to maintain an even 1 mm thickness without going too thin.
Cut through the middle of the rolled pastry dough with a knife or pastry cutter.
To make the half moon form even, lightly flatten it with a rolling pin.Lightly wash all of the dough's edges with water using a pastry brush.
After that, fold to create a cone by joining the straight-edged sides together, as seen in the picture below. you ensure that the edges are sealed, make sure you press them firmly! Now that the cone is prepared, the potato and pea filling can be added.
Fill the cone with the prepared potato and pea stuffing, gently packing it in with a spoon. In order to avoid the samosas popping during the frying process, make sure not to overfill or underfill.To close, crimp and pinch the edges as the illustration below shows. When the samosa is produced, this aids in its standing.
Press each border evenly, being careful to prevent any dough splits. To prevent the stuffing from escaping during the frying process, the sides must be wrapped extremely tightly. Proceed with the preparation of each samosa as mentioned earlier, and to prevent them from drying out, cover with a wet kitchen serviette.
Cooking them until they are a flawlessly crunchy golden brown is the last step in creating the best samosas.
You can deep fry with any flavor-neutralizing oil, such as sunflower, canola, vegetable, safflower, or grapeseed oil. In a pan or kadai, heat the oil for deep-frying. If the oil is heated enough to fry, test it by adding a little piece of dough, which should rise fast.
After the oil reaches a medium-hot temperature, carefully place three to four of the prepared stuffed samosas into it. Immediately after, turn down the heat to low. To guarantee that they all fry equally, don't pack the pan too full!
Cook over low to medium-low heat, watching closely to ensure they don't burn.
Use tongs, a slotted spoon, or a skimmer to carefully flip each samosa over and fried it until the other side is a pale golden colour. In this manner, turning will be necessary a few times to ensure equal cooking. They are hefty and can spill oil, so turn them carefully and gently. You must exercise patience and composure since frying these takes a long time!
Fry each aloo samosa until it turns brown and crisp. When the samosas are thoroughly fried, the oil will no longer sizzle. They'll turn a lovely golden crispness.Carefully remove the fried samosas from the oil using a skimmer spoon or spider spoon, and then set them on paper towels to drain any remaining oil.
Proceed with the frying process for the remaining Aloo Samosa batches. When you start frying the subsequent batches, turn down the heat. While the samosas are frying, adjust the heat as necessary.
Serve the Punjabi Samosa warm, hot, or room temperature with a spicy tomato ketchup or with coriander ortamarind chutney. In India, the combination of Aloo Samosa and masala chai is highly liked and appealing. They go well with chana masala as well. The name of this dish is samosa chole. Samosa Chaat is another well-liked chaat appetiser that is created with potato samosas.
The crisp-fried Indian appetiser known as Punjabi samosas are filled with spicy potato peas. These flavor-filled, crispy and flaky samosas are made with this recipe. Accompany these with either mint chutney or green chutney. These can also be baked or air-fried.
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