Tuesday, April 14, 2009

Punjabi Aloo Samosa

Samosas……those delightful tasty savory patties are one of India’s most popular snack,you can make Samosas in so many different way and shapes & size and so i thought of making the easiest of all and i.e simple potato samosa as i was trying it for a first time and they are always appetizing whichever way u do it... Served with tea, they form the basis of the perfect snack.


For the dough

2 cups Maida

1 tbsp gramflour

2 tbsp hot oil/ghee

a pinch of cooking soda

salt to taste

For the stuffing

3-4 boiled potatoes roughly chopped(small pieces)

1/2 cup boiled green peas

2 tbsp freshly chopped coriander leaves

1 finely chopped onion

5 finely chopped green chillies

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1 tsp cumin seeds

1 tsp coriander powder

few finely chopped curry leaves(optional)

salt to taste

1 tbsp lemon juice

2 tsp oil

Other ingredients

oil for deep frying


For the dough

Take the bowl, add gramflour,salt,cooking soda,maida, hot oil and enough water to make a stiff dough and then keep aside

For the stuffing

  • Heat 2 tsp oil in a pan, add cumin seeds,green chillies and fry till cumin seeds turns brown
  • Then add ginger-garlic paste and fry till the raw smell goes off and then add chopped onion and fry till translucent
  • Add curry leaves,red chilli powder,coriander powder,salt and fry for 1-2 minutes and then add chopped potatoes,green peas and mix well and then finally add coriander leaves,lemon juice and mix well,and then keep aside in a bowl

For the samosa

  • Divide the dough into equal portions, Take one portion of the dough and roll it into a round semi thick like that of a chapathi
  • cut into half,apply litter water on the edges, make a cone out of it, put the 2 tbsp stuffing, close by crimping the edges
  • Likewise repeat the same procedure for the rest of the dough and filling
  • Heat oil in a pan, when its hot, deep fry the samosa on a medium flame till golden brown and crisp on both the sides,drain onto an absorbent paper and serve hot with green chutney

(Adding gramflour and hot oil to the dough makes the samosa more crisp and keeps it that way for a long time)